Product Details:
|
Model Number:: | E471 | Grade:: | Food Grade |
---|---|---|---|
Brand:: | VIVID | Appearance:: | White Powder |
Color:: | White To Yellowish | Product Name:: | Mono And Diglycerides Of Fatty Acids |
Application:: | Ice Cream, Food Ingredients | Place Of Origin:: | Guangzhou, China |
Highlight: | emulsifier in ice cream,emulsifiers in ice cream |
self emulsifying Ice Cream Emulsifiers / mono & diglycerides Emulsifier E471
Description:
VIVIDR self-emulsifying mono and-diglyceride E-DH-Z45 is an ideal multi-functional additive in ice cream,chewing gum,toffee,shortening,margarine,cream and lotion and plastid films.
Product Description:
Appearance: White waxy beads or powder
Taste: Neutral,little fatty
Specification:
Total monoglyceride content(%): ≥40
Free glycerol(%): ≤5.0
Iodine value(g I/100g): ≤2.0
Moisture (%): ≤2.0
Soap added (%): ≤4.0
Arsenic value (mg/kg): ≤2
Heavy metal (as Pb) (mg/kg): ≤10
Applications:
Application Range |
Function |
Dosage |
|
Protein beverage |
stabilize the fat and protein, prevent elimination and sedimentation |
0.05%-0.1% of total products |
|
Ice cream |
avoid forming large ice crystal, improve mouth feels and provide creamy texture, improve stabilization |
0.1%-0.2% of total products |
|
Flour products |
Breads |
improves crumb softness, provides a fine and uniform crumb structure, reduces staling rate |
0.3%-0.8% of flour |
Cakes |
Enlarge volume, improve texture, prolong the shelf life |
3%-10% of oil |
|
Biscuit |
Improve process properties, prevent oil separating out and make the dough easy to off-module |
1.5%-2% of oil |
|
Instant noodles |
Improve process properties, decrease oil absorbing and cooking lost |
0.1%-0.2% of flour |
|
Pasta products |
Improve process properties, decrease cooking lost |
0.1%-0.2% of flour |
|
Extrusion snacks |
Improve process properties, increase swelling rate, provide a fine and uniform crumb structure, reduce staling rate |
0.1%-0.2% of flour |
|
Oils and fats
|
Margarine |
Adjust the oil crystal, imparts fine and stable water dispersion |
Subject to different purpose |
Shortening |
Adjust the oil crystal, improve its function properties |
Subject to different purpose |
|
coffee-mate |
give a more uniform fat globule size distribution resulting in improved whitening effect |
Subject to different purpose |
|
Caramels, toffees and chocolate |
reduce stickiness and sugar crystallization, thus improve the eating quality |
1.5%-2% of oil |
|
Chewing gum |
Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA |
0.3%-0.5% of base |
|
Meat products |
Help fat disperse and combine with water and starch, prevent starch aging |
0.1%-1.0% of total products |
|
Edible antifoaming agent |
decrease and inhibit foaming during production |
0.1%-1.0% of total products |
|
Peanut butter |
provide creamy texture, high filling temperature, short set time and good oil holding capacity |
0.1%-0.2% of total products |
|
Granular potato products |
improve product quality and make production easier |
0.3%-1.0% of starch |
industries |
applications |
effects |
Plastic |
foaming agent |
Act as physical foaming agent, help to produce fine and even air bubbles in EPE, to enlarge and maintain the volume and avoid shrinking |
Lubricant |
Its excellent lubricating property gives products shiny surface. |
|
Anti-static agent |
Make the surface of plastic part hydrophilic to eliminate static electricity, be applicable to production of package of electronic parts |
|
|
Anti fogging agent |
Food grade distilled monoglycerides is a safe anti fogging agent for food package |
Personal cares |
Cosmetics and personal care products |
Act as emulsifier and thickener |
Medicines |
ointments |
Act as emulsifier |
Contact Person: Mr. Ben Yiu
Tel: 86-20-81216836-304
Fax: 86-20-81216625