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                    (Part of Masson Group Company Limited)

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Succinylated Monoglycerides Enlarge Bread Volume And Improve Elasticity

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Succinylated Monoglycerides Enlarge Bread Volume And Improve Elasticity

China Succinylated Monoglycerides Enlarge Bread Volume And Improve Elasticity supplier
Succinylated Monoglycerides Enlarge Bread Volume And Improve Elasticity supplier Succinylated Monoglycerides Enlarge Bread Volume And Improve Elasticity supplier Succinylated Monoglycerides Enlarge Bread Volume And Improve Elasticity supplier

Large Image :  Succinylated Monoglycerides Enlarge Bread Volume And Improve Elasticity

Product Details:

Place of Origin: China
Brand Name: VIVID
Certification: FSSC22000 KOSHER HALAL ISO
Model Number: SMG

Payment & Shipping Terms:

Minimum Order Quantity: 2mt
Packaging Details: 10 kg per carton
Delivery Time: 10-14 days
Payment Terms: T/T
Supply Ability: 100 tons per month
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Detailed Product Description
EU No.: E472(g)

 

Succinylated monoglycerides enlarge bread volume and improve elasticity

 

 

Succinylated monoglycerides is made from mono- and diglycerides and succinic anhydride. It is insoluble in water, glycerin or propylene glycol.It can be dispersed in hot water and propylene glycol, and can be soluble in hot grease.The HLB value is 5-7, it is a kind of ionic emulsifier.Some neutralized product is soluble in warm water.

 

Succinylated monoglycerides(SMG)

 

Application range Function Suggested dosage
Cheese Enhance silky feeling,improve cutting evenness 0.2%-0.8%
Acid modified milk drink With good acid resistance, promote fat emulsification, prevent protein flocculation, prevent lamination 0.05%-0.10%, usually used with DATEM and DMG
Bread improver Soften crumb, improve the air-holding ability of fermented dough, enlarge bread volume and improve elasticity 0.2%-0.5% of dough
Grease Help to put fat crystal in order,improve the emulsifying stability 0.2%-1%
Vegetable beverage Provide a good emulsifying stability 0.1%-0.2%
Protein beverage Promote emulsifying of dairy fat, prevent protein flocculation, provide a smooth mouth feeling. 0.1%-0.2%

Contact Details
Masson Group Company Limited

Contact Person: Stanley Yen

Tel: +8613427512734

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