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Waxy Solid Margarine Food Grade Emulsifiers Oil For Stable Water Dispersion

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Good quality Bakery Emulsifiers for sales
Good quality Bakery Emulsifiers for sales
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Waxy Solid Margarine Food Grade Emulsifiers Oil For Stable Water Dispersion

China Waxy Solid Margarine Food Grade Emulsifiers Oil For Stable Water Dispersion supplier

Large Image :  Waxy Solid Margarine Food Grade Emulsifiers Oil For Stable Water Dispersion

Product Details:

Place of Origin: Guangzhou, Guangdong, China
Brand Name: Vivid
Certification: ISO, HALAL, KOSHER
Model Number: PGMS, E477

Payment & Shipping Terms:

Minimum Order Quantity: 2mt
Price: Please contact sales person
Packaging Details: 20kg/carton
Delivery Time: 7 to 14 days
Payment Terms: Please contact sales person
Supply Ability: 20,000kgs
Detailed Product Description
Certification: HACCP ISO HALAL KOSHER E No.: E477
Product Name: Food Grade Emulsifiers Total Monoester Content: ≥ 90%
Appearance: Clear Liquid Application: Bread And Pastry, Facial Cream

 

Waxy Solid Margarine Food Grade Emulsifiers Oil For Stable Water Dispersion

 

 

Description:

 

VIVIDR Propylene Glycol Monostearate is made from stearic acid and propylene glycol. It can be used in the baked products, oil and so on.

 

 

Specification:

 

 

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

 

 

Applications:

 

 

1. Margarine

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

    Dosage: 1% of oils and fats

 

2. Margarine for cake/Shortening

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

    Dosage: 1% of oils and fats,usually with DMG

 

3. Shortening

    Function: Adjust oil crystal. Imparts fine and stable water dispersion.

    Dosage: 1% of oils and fats

 

4. Whipping cream

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

    Dosage: 0.5-1%,usually with DMG and Span60

 

5. Cake emulsifier

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

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

 

6. Cake

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

    Dosage: 0.5% of flour,usually using cake gel directly.

 

7. Bread and pastry

    Function: Enlarge volume. Improve texture and prolong shelf life

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

 

8. Ice cream

    Function: Improve bulging rate and shape retention. Stabilize foams.

    Dosage: 0.3-0.5%,usually with DMG

 

9. Dairy

    Function: Promote dispersing of fats and prevent delamination.

    Dosage: 0.2-0.5%,usually with DMG

 

10. Personal cares

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

      Dosage: 5-10% of total emuslfier recipe

 

11. Medicine

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

      Dosage: 10-20% in fats and oils

 

Contact Details
Masson Group Company Limited

Contact Person: Stanley Yen

Tel: +8613427512734

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