Guangzhou Masson Science & Technology Industrial Co., Ltd.

                    (Part of Masson Group Company Limited)

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Off-White Waxy Beads Food Grade Emulsifier E471 Mono- And Diglycerides p4

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Off-White Waxy Beads Food Grade Emulsifier E471 Mono- And Diglycerides p4

China Off-White Waxy Beads Food Grade Emulsifier E471 Mono- And Diglycerides p4 supplier
Off-White Waxy Beads Food Grade Emulsifier E471 Mono- And Diglycerides p4 supplier Off-White Waxy Beads Food Grade Emulsifier E471 Mono- And Diglycerides p4 supplier

Large Image :  Off-White Waxy Beads Food Grade Emulsifier E471 Mono- And Diglycerides p4

Product Details:

Place of Origin: Guangzhou, Guangdong, China
Brand Name: Vivid
Certification: ISO ,KOSHER, HALAL, FSSC22000
Model Number: P4

Payment & Shipping Terms:

Minimum Order Quantity: 1mt
Price: Please contact sales person
Packaging Details: 25kg/ Craft paper and PP woven bag + PE inner bag
Delivery Time: 40 to 50days
Payment Terms: Please contact sales person
Supply Ability: 15,000kgs/ container
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Detailed Product Description

 

Soluble Emulsifier Food Grade E471  Mono- And Diglycerides p4

 

 

Description:VIVID Mono- and Diglycerides P4 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 Details
Masson Group Company Limited

Contact Person: Stanley Yen

Tel: +8613427512734

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