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Product Details:
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| Place Of Origin: | Guangzhou, China | Brand Name: | VIVID |
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| Packaging Details: | 2*10kg/carton | Apperarance: | White To Light-yellow Powder |
| Odor: | Neutral, Little Fatty | Type: | Emulsifiers, Stabilizers |
| Port: | Guangzhou China | Grade: | Food Grade |
| High Light: | Off - White Waxy Beads Compound Emulsifier,Foaming Agent Compound Emulsifier,Whipping W5 Ice Cream Emulsifiers |
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Off-White Waxy Beads Food Grade Compound Emulsifier Foaming Agent For Whipping W5
VIVID Compound Emulsifier W5 (Foaming agent for topping)
Description:VIVID Compound Emulsifier W5 (Foaming agent for topping) is made by hydrogenated palm oil and glycerin, via the process of compounding, distilling, and spraying. The appearance is white to off-white waxy beads without unpleasant odor. It is different from conventional DMG. It can be soluble in warm water(50℃-70℃), and help to mix with other materials easily. It can maintain gas effectively. It can be widely applied in ice cream and Non-dairy creamer.
Mono- and Diglycerides P4 specification
| Total monoglyceride content (%) | ≥90.0 |
| Free glycerol (%) | ≤1.8 |
| Acid value (mg KOH/g) | ≤4.0 |
| Iodine value (g I/100g) | ≤3.0 |
| Melting point (℃) | approx 65. |
| Lead(Pb, mg/kg) | ≤1 |
| Heavy metal (as Pb, mg/kg) | ≤10 |
Applications:
• Mono- and Diglycerides P4 is widely used in milk drinking, beverage, ice cream, non-dairy creamer, potato chips.
• Especially in water soluble emulsion application since P4 solubility in 50℃-70℃ water.
• Suitable for ice cream & non-dairy creamer particularly.
• Dosage :
1) Milk drinking: 0.12%-0.15% of total products in 50-70℃ with stirring and homogeneity.
2) Beverage: 0.05%-0.15% of total products in 50-70℃ with stirring and homogeneity.
3) Ice cream: 0.2-0.3% of total products, with 50℃-70℃ water, subject to different butter, fat & oils or margarine.
4) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils in 65℃-75℃, subject to different purpose.
5) Potato chips: 0.3%-1.0% of starch below 70℃ water.
• When making ice cream
• Enlarge volume;
• Shorten whipping time;
• Avoid forming large ice crystal;
• Improve mouth feels;
• Provide creamy texture;
• Improve stabilization.
• 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 Person: Mr. Ben Yiu
Tel: 86-20-81216836-304
Fax: 86-20-81216625
