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Food Emulsifier Additives Mono- Diglycerides And Tween60 For Ice Cream , Margarine

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Food Emulsifier Additives Mono- Diglycerides And Tween60 For Ice Cream , Margarine

Food Emulsifier Additives Mono- Diglycerides And Tween60 For Ice Cream , Margarine
Food Emulsifier Additives Mono- Diglycerides And Tween60 For Ice Cream , Margarine Food Emulsifier Additives Mono- Diglycerides And Tween60 For Ice Cream , Margarine

Large Image :  Food Emulsifier Additives Mono- Diglycerides And Tween60 For Ice Cream , Margarine

Product Details:
Place of Origin: Guangzhou, Guangdong, China
Brand Name: Vivid
Certification: ISO,FSSC22000,HALAL, KOSHER
Model Number: Mono- Diglycerides and Tween60
Payment & Shipping Terms:
Minimum Order Quantity: 1mt
Price: Please contact sales person
Packaging Details: 25kg/ Craft paper and PP woven bag + PE inner bag
Delivery Time: 40 to 50days
Payment Terms: Please contact sales person
Supply Ability: 15,000kgs/ container

Food Emulsifier Additives Mono- Diglycerides And Tween60 For Ice Cream , Margarine

Description
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emulsifier in ice cream

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ice cream emulsifier

Food Additives Mono- Diglycerides And Tween60 For Ice Cream , Margarine

 

 

Description:

Mono- Diglycerides and Tween60 is a kind of high-efficiency emulsifier. It can be soluble in warm water(over 55℃), and help to mix with other materials easily. It can maintain the gas effectively. Especially it is widely used in ice cream, milk, cake emulsifier, and Non-dairy creamer.

 

Mono- and Diglycerides GMS4062 specification

 

Total monoglyceride content (%) ≥40.0
Free glycerol (%) ≤1.5
Acid value (mg KOH/g) ≤3.0
Iodine value (g I/100g) ≤2.0
Melting point (℃) approx. 55
Lead(Pb, mg/kg) ≤2
Arsenic(As, mg/kg) ≤2

 

Applications:

 

• Mono- Diglycerides and Tween60 is used in milk drinking, protein beverage, ice cream, cake gel, margarine, non-dairy creamer.

• Especially in water soluble emulsion application with solubility above 55℃ water.

 

Dosage :

1) Milk drinking: 0.12%-0.15% of total products above 55℃ with stirring and homogeneity.

2) Protein beverage: 0.05%-0.15% of total products above 55℃ with stirring and homogeneity.

3) Ice cream: 0.2-0.3% of total products, above 55℃ water, subject to different butter, fat & oils or margarine.

4) Cake gel: 10%-20% 10%-20% of total products.

5) Margarine: 0.3%-0.5% by the weight of fat & oils in 58℃-65℃, subject to different purpose.

6) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils above 58℃, subject to different purpose.

 

When making milk drinking,protein beverage

• Provide emulsifying effect for dairy fat.

• Prevent delamination and sedimentation.

• Provide smooth mouth feel

 

When making ice cream

• Enlarge volume; Increase bulging rate.

• Shorten whipping time;

• Prevent thick ice crystal;

• Improve mouth feels;

• Provide creamy texture;

• Improve shape retention.

 

When making cake gel

• Adjust α- crystal monoglycerides;

• Increase baking bulging rate;

• Control texture of paste.

 

When making margarine

• Adjust oil crystal;

• Prevent water dispersion.

 

When making non-dairy creamer

• Give a more uniform fat globule size distribution;

• Improved whitening effect;

• Dissolve in water well;

• Enlarge whipping cream volume;

• Shorten whipping time.

Contact Details
Masson Group Company Limited

Contact Person: Stanley Yen

Tel: +8613632336050

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