|
Product Details:
|
| Appearance: | White To Off-white Waxy Beads Without Unpleasant Odor | Certificate: | HACCP ISO HALAL KOSHER |
|---|---|---|---|
| Product Name: | Distilled Monoglycerides | E No.: | E471 |
| Purity: | ≥ 95％ | Type: | Emulsifiers |
| Usage: | Breads|Cakes|Biscuit | ||
| High Light: | monoglycerides in food,food emulsifier |
||
HALAL Cosmetics Distilled Monoglyceride E471 Dispersibility , CAS 123-94-9
Description:
VIVIDR Distilled monoglyceride is made from edible, fully hydrogenated vegetable based oil. VIVIDR Distilled monoglyceride is a generally accepted additive which is widely applied in food, medicine, pharmacy, plastic, packing industry and cosmetics. It has a property of emulsification, dispersibility, stabilization, foaming resistance, staling resistance of starch and so on.
Specifications:
| Item | Unit | Specification |
1 | Appearance | —— | White to off-white waxy powder without unpleasant odor |
2 | Total monoglyceride | ％ | ≥ 95 |
3 | Acid value | mg KOH/g | ≤ 3 |
4 | Melting point | ℃ | Approx. 65 |
5 | Iodine value | g/100g | ≤ 2 |
6 | Arsenic | mg/kg | ≤ 1 |
7 | Shelf life |
| 24 months |
Applications:
1. Protein beverage
Function: stabilize the fat and protein, prevent elimination and sedimentation
Dosage: 0.05%-0.1% of total products
2. Ice cream
Function: avoid forming large ice crystal, improve mouth feels and provide creamy texture, improve stabilization
Dosage: 0.1%-0.2% of total products
3. Breads
Function: improves crumb softness, provides a fine and uniform crumb structure, reduces staling rate
Dosage: 0.3%-0.8% of flour
4. Cakes
Function: Enlarge volume, improve texture, prolong the shelf life
Dosage: 3%-10% of oil
5. Biscuit
Function: Improve process properties, prevent oil separating out and make the dough easy to off- module
Dosage: 1.5%-2% of oil
6. Instant noodles
Function: Improve process properties, decrease oil absorbing and cooking lost
Dosage: 0.1%-0.2％ of flour
7. Extrusion snacks
Function: Improve process properties, increase swelling rate, provide a fine and uniform crumb structure, reduce staling rate
Dosage: 0.1%-0.2％ of flour
8. Caramels, toffees and chocolate
Function: reduce stickiness and sugar crystallization, thus improve the eating quality
Dosage: 1.5%-2% of oil
9. Chewing gum
Function: Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA
Dosage: 0.3%-0.5% of base
10. Meat products
Function: Help fat disperse and combine with water and starch, prevent starch aging
Dosage: 0.1%-1.0% of total products
11. Foaming agent
Function: Act as physical foaming agent, help to produce fine and even air bubbles in EPE, to enlarge and maintain the volume and avoid shrinking
12. Lubricant
Function: Its excellent lubricating property gives products shiny surface.
13. Anti-static agent
Function: Make the surface of plastic part hydrophilic to eliminate static electricity, be applicable to production of package of electronic parts
14. Coffee-mate
Function: give a more uniform fat globule size distribution resulting in improved whitening effect
Dosage: Subject to different purpose
15. Pasta products
Function: Improve process properties, decrease cooking lost
Dosage: 0.1%-0.2％ of flour
Contact Person: Mr. Ben Yiu
Tel: 86-20-81216836-304
Fax: 86-20-81216625
