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High Iodine Value Water Soluble Bakery Ingredient Mono - And Diglycerides Food Grade Emulsifiers

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High Iodine Value Water Soluble Bakery Ingredient Mono - And Diglycerides Food Grade Emulsifiers

High Iodine Value Water Soluble Bakery Ingredient Mono - And Diglycerides Food Grade Emulsifiers
High Iodine Value Water Soluble Bakery Ingredient Mono - And Diglycerides Food Grade Emulsifiers High Iodine Value Water Soluble Bakery Ingredient Mono - And Diglycerides Food Grade Emulsifiers High Iodine Value Water Soluble Bakery Ingredient Mono - And Diglycerides Food Grade Emulsifiers High Iodine Value Water Soluble Bakery Ingredient Mono - And Diglycerides Food Grade Emulsifiers High Iodine Value Water Soluble Bakery Ingredient Mono - And Diglycerides Food Grade Emulsifiers

Large Image :  High Iodine Value Water Soluble Bakery Ingredient Mono - And Diglycerides Food Grade Emulsifiers

Product Details:
Place of Origin: Guangzhou, Guangdong, China
Brand Name: Vivid
Certification: ISO, HALAL, KOSHER,FSSC22000
Model Number: HI20
Payment & Shipping Terms:
Minimum Order Quantity: 1mt
Price: Please contact sales person
Packaging Details: 25kg/ Craft paper and PP woven bag + PE inner bag
Delivery Time: 40 to 50days
Payment Terms: Please contact sales person
Supply Ability: 15,000kgs/ container

High Iodine Value Water Soluble Bakery Ingredient Mono - And Diglycerides Food Grade Emulsifiers

Description
Model Number:: GMS HI20 Appearance:: Yellowish To White Crystalline Or Beads
Certification:: HACCP/ISO/HALAL/KOSHER Place Of Origin:: China
Grade:: Food Grade Application:: Food Additives/Emulsifying Agent
Packing:: 25kg Bag Shelf:: 2 Years
High Light:

Water Soluble Food Grade Emulsifiers

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GMS HI20 Food Grade Emulsifiers

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Mono And Diglycerides

High Iodine Value Water Soluble Bakery Ingredient Mono- And Diglycerides Food Grade Emulsifier

 

 

Description:

VIVID Mono- and Diglycerides HI20 is a kind of high-efficiency emulsifier. It can be soluble in warm water(over 55℃), and help to mix with other materials easily. It helps standardizing the flour quality and improve the dough characteristics, with better stability to fermentation time and mechanical stress. As effect, the bread will have better shape and volume, uniform crumb texture, crispy golden crust and better taste.

 

Mono- and Diglycerides GMS4082 specification

 

Total monoglyceride content (%) ≥40.0
Free glycerol (%) ≤1.5
Acid value (mg KOH/g) ≤3.0
Iodine value (g I/100g) 18-26
Melting point (℃) approx. 62
Lead(Pb, mg/kg) ≤2
Arsenic(As, mg/kg) ≤2

 

High Iodine Value Water Soluble Bakery Ingredient Mono - And Diglycerides Food Grade Emulsifiers 0

 

Applications:

 

• Mono- and Diglycerides HI20 is usable with all types of flour, they slightly improve the dough hydration capacity, considerably increase tolerance to fermentation time and resistance to mechanical stress. Improvers enable uniform crumb texture and volume increase..

• Especially in water soluble emulsion application with solubility above 55℃ water.

High Iodine Value Water Soluble Bakery Ingredient Mono - And Diglycerides Food Grade Emulsifiers 1

 

Dosage :

1) Milk drinking: 0.12%-0.15% of total products above 55℃ with stirring and homogeneity.

2) Protein beverage: 0.05%-0.15% of total products above 55℃ with stirring and homogeneity.

3) Ice cream: 0.2-0.3% of total products, above 55℃ water, subject to different butter, fat & oils or margarine.

4) Cake gel: 10%-20% 10%-20% of total products.

5) Margarine: 0.3%-0.5% by the weight of fat & oils in 58℃-65℃, subject to different purpose.

6) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils above 58℃, subject to different purpose.

 

 

When making milk drinking,protein beverage

• Provide emulsifying effect for dairy fat.

• Prevent delamination and sedimentation.

• Provide smooth mouth feel

 

When making ice cream

• Enlarge volume; Increase bulging rate.

• Shorten whipping time;

• Prevent thick ice crystal;

• Improve mouth feels;

• Provide creamy texture;

• Improve shape retention.

 

When making cake gel

• Adjust α- crystal monoglycerides;

• Increase baking bulging rate;

• Control texture of paste.

 

When making margarine

• Adjust oil crystal;

• Prevent water dispersion.

 

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.

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