|
Product Details:
|
| Appearance: | White To Off-white Waxy Beads Without Unpleasant Odor | Certificate: | ISO HALAL KOSHER |
|---|---|---|---|
| Product Name: | Distilled Monoglycerides | Type: | Emulsifiers |
| Usage: | Ice Cream|Margarine|Plastic|Medicines | ||
| High Light: | HALAL E471 Emulsifier,DMG E471 Emulsifier,Distilled Monoglycerides |
||
High Purified Distilled Monoglycerides E471 Emulsifier P90 Food emulsifier For Ice Cream
Application:
1. Food field: cake oil, butter, coffee mate, cold food, liquid solid drink, dairy product, toffee, caramel, fruit candy, chocolate, bread, biscuit, peanut/walnut/bean/sesame/coconut sauce (milk), Sausages, ham, rice noodles, noodles, starch, spicy foods, etc.
2. Cosmetics: Emollients, creams, hair creams, shampoos, etc., as emulsifiers and thickeners.
3. Medical field: ointment, nutrient solution, etc.
4. Plastics additives: pearl cotton packaging, food packaging film, fruit net cover, PVC stabilizer, sanitary materials.
specification
Total monoglyceride content (%) ≥95.0
Free glycerol (%) ≤1.0
Acid value (mg KOH/g) as required
Iodine value (g I/100g) ≤2.0
Melting point (℃) approx 65.
Lead(Pb, mg/kg) ≤1
Heavy metal (as Pb, mg/kg) ≤10
Applications:
Distilled Monoglycerides is widely used in bread, cake, cake gel, margarine, milk drinking, beverage, ice cream, non-dairy creamer, confections, potato chips, peanut butter
Dosage :
1) Bread: 0.3%-0.8% by the weight of flour in the fats before whipping or mix with flour in powder form.
2) Cake: 0.3%-0.8% by the weight of fat & oils in 65℃-75℃ and mix with other material.
3) Margarine: 0.3%-0.5% by the weight of fat & oils in 65℃-75℃, subject to different purpose.
4) Milk drinking: 0.12%-0.15% of total products below 70℃ with stirring and homogeneity.
5) Beverage: 0.05%-0.15% of total products below 70℃ with stirring and homogeneity.
6) Ice cream: 0.2-0.3% of total products, melted with fat & oils in 65℃-75℃, subject to different butter, fat & oils or margarine.
7) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils in 65℃-75℃, subject to different purpose.
8) Confections: 1.5%-2% of fat & oils in 65℃-75℃.
9) Potato chips: 0.3%-1.0% of starch below 70℃ water.
10) Peanut butter: 2.0%-2.5% of total products, melted with fat & oils in 65℃-75℃.
• When making bread
• Improve crumb softness;
• Reduce staling rate;
• Provide a fine and uniform crumb structure.
• When making cake
• Enlarge volume;
• Improve texture;
• Prolong the shelf life.
• When making margarine
• Adjust oil crystal;
• Prevent water dispersion.
• When making milk drinking
• Stabilize fat & oils;
• Prevent elimination.
• When making Beverage
• Stabilize fat & oils;
• Prevent elimination and sedimentation.
• When making ice cream
• 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 resulting in improved whitening effect and disslove in water well.
• When making confections
• Reduce stickiness and sugar crystallization;
• Improve eating quality.
• When making potato chips
• Ensure uniformity;
• Improve structure;
• Make production process easier.
• When making peanut butter
• Provide creamy texture;
• Ensure high filling temperature ;
• Shorten standing time;
• Provide good oil holding capacity.
Contact Person: Mr. Ben Yiu
Tel: 86-20-81216836-304
Fax: 86-20-81216625
