China Guangzhou Masson Science and Technology Industry Company Limited company news

The role of monoglycerides , as one of the widely used emulsifiers, monoglycerides have an important role in cake quality improvement： ①Control crystallization: It can control and improve the crystallization of fats and oils and improve the taste. ②Reduced surface tension: Amphiphilicity increases ... Read More

Dear baking enthusiasts, As the 9th China International Baking Autumn Exhibition comes to a successful close, we are already looking forward to our next gathering. We are excited to let you know that we will attend the 10th China International Baking Autumn Exhibition in May of next year. This will ... Read More

Molecularly distilled monoglycerides are diverse and significant as key additives in pasta products.It is not only able to finely regulate the crystallization process, but also possesses the properties of lowering surface tension, enhancing starch binding, etc. It is also able to bind tightly with ... Read More

Dear exhibitors, visitors, and partners, The 9th China International Baking Autumn Exhibition will take place in Wuhan International Expo Center on October 17~19, 2024. At that time, we, Guangzhou Masson Science & Technology Industry Co.,Ltd. will be waiting for your visit at booth A2-53! The ... Read More

Food Ingredients Asia Indonesia —— Innovation and Networking Opportunities in ASEAN's Food Industry Jakarta, Indonesia — The Food Ingredients (Fi) Asia Indonesia exhibition, hailed as one of the premier events in the global food and beverage (F&B) industry, has once again converged in the heart of ... Read More

Monoglyceride, known as glyceryl monostearate, is an emulsifier widely used in food producing processing, cosmetics and pharmaceuticals. Dihydroxypropyl octadecanoate is chemical name of the product, which is a nonionic surfactant produced by esterification of C16-C18 long-chain fatty acids with ... Read More

Many manufacturers find that during the yogurt production process, there will be whey precipitation, structure unstable and other unfavorable condition, such like flavor mutation, etc. In this case, the manufacturers could choose emulsifier, thickeners, stabilizers and other ingredient to make ... Read More

Have manufacturers discovered that during the production of vegetable protein beverages, fat floating, protein precipitation, etc. occur? Why do these things happen? In addition to rich protein, the raw materials used to produce plant protein generally also contain a lot of fat. For example, the ... Read More

Unsaturated Mono- and Diglyceride Unsaturated mono- and diglyceride, a type of fatty acid esters belong to glycerol ester. By the reason of well selected unsaturated raw materials and glycerin, excellent water dispersibility is characteristic function. This effects, which is favorable to enhance the ... Read More

Introduction of Mono- and Diglycerides in dairy products Dairy products are very popular in the market, in the production process we often use mono- and diglycerides to improve emulsification , stability and taste, hereinafter referred to as monoglycerides, we will understand some of the role of ... Read More