Highly Purified Emulsifier Distilled Monoglycerides With High Stability 25KG

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 then 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 retrogradation of starch;

• 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 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.

• When making milk drinking

• Stabilize fat & oils;

• Prevent delamination

• 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 dissolve in water well.