|
Product Details:
|
| Purity:: | 90% Min | Brand Name:: | VIVID |
|---|---|---|---|
| Appearance:: | White Powder | Grade Standard:: | Food Grade |
| Place Of Origin:: | Guangdong, China | Loading Volume:: | 16.5MT /20' FCL |
| Package:: | 25kg/bag | Raw Material:: | Palm Oil |
| Sample:: | Available | Certification:: | ISO, KOSHER, HALAL |
| High Light: | Water Soluble Emulsifier E471,Ice Cream Water Soluble Emulsifier,Mono And Glycerides Ice Cream Emulsifier |
||
Self-emulsifying Water Soluble Food Grade E471 Emulsifier Mono- And Glycerides Ice Cream Additive
Description:VIVID Mono- and Diglycerides DH-Z80 is made by hydrogenated palm oil and glycerin, via the process of compounding, distilling, and spraying. The appearance is white to off-white waxy beads without unpleasant odor. It is different from conventional DMG. It can be soluble in warm water(50℃-70℃), and help to mix with other materials easily. It can maintain gas effectively. It can be widely applied in ice cream and Non-dairy creamer.
Mono- and Diglycerides DH-Z80 specification
| Total monoglyceride content (%) | ≥90.0 |
| Free glycerol (%) | ≤1.8 |
| Acid value (mg KOH/g) | ≤4.0 |
| Iodine value (g I/100g) | ≤3.0 |
| Melting point (℃) | approx 65. |
| Lead(Pb, mg/kg) | ≤1 |
| Heavy metal (as Pb, mg/kg) | ≤10 |
Applications:
• Mono- and Diglycerides DH-Z80 is widely used in milk drinking, beverage, ice cream, non-dairy creamer, potato chips.
• Especially in water soluble emulsion application since DH-Z80 solubility in 50℃-70℃ water.
• Suitable for ice cream & non-dairy creamer particularly.
• Dosage :
1) Milk drinking: 0.12%-0.15% of total products in 50-70℃ with stirring and homogeneity.
2) Beverage: 0.05%-0.15% of total products in 50-70℃ with stirring and homogeneity.
3) Ice cream: 0.2-0.3% of total products, with 50℃-70℃ water, subject to different butter, fat & oils or margarine.
4) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils in 65℃-75℃, subject to different purpose.
5) Potato chips: 0.3%-1.0% of starch below 70℃ water.
• When making ice cream
• Enlarge volume;
• Shorten whipping time;
• 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;
• Improved whitening effect;
• Dissolve in water well;
• Enlarge whipping cream volume;
• Shorten whipping time.
Contact Person: Mr. Ben Yiu
Tel: 86-20-81216836-304
Fax: 86-20-81216625
