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 efficiency of the use of this type of emulsifier in the food processing progress. This emulsifier is commonly used in pastry improvement, ice cream, margarine and other fields. It provides excellent effect performance in the above fields mainly due to its following properties.
1、Water dispersibility
Conventional high melting point emulsifiers, which tend to float on water, are difficult to mix well, especially in cold water or without the presence of fat. Unsaturated mono- and diglyceride can be wet down and dispersed in water. It play an active role especially in potato flour extrusion chips and bread improver.
The recommended addition amount is:
Potato flour extruded chips: 1.5-2.5% by weight of potato flour.
Bread improver: mix with stabilizer as needed, or add to flour at 0.2-0.5% by weight.
Recommended models:HI10、HI20
2、Emulsifying effect
Compared with conventional mono- and diglyceride, unsaturated mono- and diglyceride has a lower melting point and is more soluble in liquid fats when heated, which can effectively control fat distribution and stabilization.
A typical application example is the improvement of ice cream melt resistance; emulsion stabilization of margarine and change in appearance.
The recommended addition amount is:
Ice-cream: 0.2-0.5% by weight.
Margarine: 0.2-0.3% by weight.
Recommended models:
For ice-cream——HI20,GMS7020
For margarine——HI20
3、Anti-aging effect
Unsaturated mono- and diglyceride, which is good for enhancing the degree of water and starch binding,effectively enhancing the softness of bakery products during the shelf life is often described as the ability to resist starch aging. In addition, unsaturated mono- and diglyceride also promote the refinement and uniform distribution of oil particles, it is beneficial to the molding and handing performance of the batter dough.
The recommended addition amount is:
0.2%-0.5% by weight of flour
Recommended models:HI10
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