Waxy Solid Food Grade Emulsifiers Distilled Glycerol Monostearate E471 For Pastry

Item

Unit

Specification

1

Appearance

——

clear liquid or as white to yellow-white waxy solid

2

Acid value

mg KOH/g

≤ 4

3

  Free propylene glycol

％

≤1.5

4

Lead

mg/kg

≤ 2

5

Residue on Ignition

%

≤ 0.5

6

Soap  (as potassium stearate)

%

≤ 7.0

7

Total Monoester Content

％

≥ 90

Application range

Function

Suggested dosage

Margarine

Imparts fine and stable water dispersion. Keep smooth texture. Avoid splashing and foaming during frying.

1% of oils and fats

Margarine for cake/Shortening

Improve stability. Shorten whipping time. Enlarge cake size and keep homogeneous texture. Prolong shelf life.

1% of oils and fats,usually with DMG

Shortening

Adjust oil crystal. Imparts fine and stable water dispersion.

1% of oils and fats

Whipping cream

Shorten whipping time. Improve foam volume and structure. Create a nice and stiff foams. Improve mouth feel.

0.5-1%,usually with DMG and Span60

Cake emulsifier

Enlarge cake volume, improve cake texture and paste stability. Prolong shelf life

5%-15% of total recipe,usually with DMG,Span60 and PGE

Cake

Enlarge volume. Keep sponge foams homogeneous. Improve texture and mouth feel. Reduce staling rate of starch. Prolong shelf life.

0.5% of flour,usually using cake gel directly.

Bread and pastry

Enlarge volume. Improve texture and prolong shelf life

0.3% of flour,usually using mixed emulsified oils and fats.

Ice cream

Improve bulging rate and shape retention. Stabilize foams.

0.3-0.5%,usually with DMG

Dairy

Promote dispersing of fats and prevent delamination.

0.2-0.5%,usually with DMG

Personal cares

Used in facial cream, improve lubricating property, stability and shape retention..

5-10% of total emuslfier recipe

Medicine

Act as emulsifier and stabilizer in cream, paste, suppository in medicine industry.

10-20% in fats and oils