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Product Details:
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| Product Name: | Glycerol Monostearate | Appearance: | White To Off-white Waxy Powder |
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| Certification: | HACCP ISO HALAL KOSHER | Usage: | Coffeemate|food|Personal Cares |
| E No.: | E471 | Property: | Emulsification|staling Resistance Of Starch |
| Place Of Origin: | Guangdong, China | Shelf Life: | 24 Months |
| High Light: | GMS401 Ice Cream Emulsifier,Ice Cream Emulsifier E471 |
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Mono and diglycerides of fatty acid GMS401 Ice cream emulsifier E471 40%
Description:
Mono-and Diglycerides are non-ionic surfactants with properties (emulsifying, dispersing, foaming, antifoaming, restraining starch retrogradation and controlling fat condensation). With mono-diglyceride concentration of 40-60%.
CAS No.:31566-31-1 MF:C21H42O4
EINECS No.: 204-664-4 Model Number: E471/Food Grade
Specifications:
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Item |
Unit |
Specification |
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1 |
Appearance |
—— |
White to off-white waxy beads without unpleasant odor |
|
2 |
Total monoglyceride |
％ |
40-50 |
|
3 |
Acid value |
mg KOH/g |
≤ 3 |
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4 |
Melting point |
℃ |
Approx. 58 |
|
5 |
Iodine value |
g/100g |
≤ 3 |
|
6 |
Arsenic |
mg/kg |
≤ 2 |
Applications:
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Application range |
Function |
Suggested dosage |
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Margarine |
Imparts fine and stable water dispersion. |
1% of oils and fats |
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Shortening |
Adjust oil crystal. |
1% of oils and fats |
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Ice cream |
Improve shape retention.Provide foam stabilization. |
0.3-0.5% |
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Coffeemate |
Give a more uniform fat globule size distribution resulting in improved whitening effect and stabilization. |
2-3.5% of oils and fats |
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Protein beverage |
Improve stabilization of protein, oils and fats. Prevent delamination and sedimentation. Provide smooth mouth feel. |
0.5-1% |
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Dairy |
Promote dispersing of fats and prevent delamination. |
0.1%, usually with Span 60 |
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Chewing gum |
Soften gum base. Facilitate mixture.Improve mastication and texture. |
0.3-1% of gum base |
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Personal cares |
Used in facial cream, act as wetting agent |
20% of total emuslfier recipe |
Contact Person: Masson
Tel: +8613632336050
