|
Product Details:
|
| Certification: | HACCP ISO HALAL KOSHER | Product Name: | Food Grade Emulsifiers |
|---|---|---|---|
| E No.: | E471 | Color: | White To Yellow |
| Appearance: | Waxy Beads | Application: | Cake Emulsifier|Ice Cream |
| Standard: | Food Grade | Storage: | Cool Dry Place |
| High Light: | E471 Glycerol Monostearate,Food Industry Glycerol Monostearate,Waxy Beads Glycerol Monostearate |
||
Food Industry Use Distilled Monoglyceride E471 Glycerol Monostearate(GMS) 95% Monoglyceride
Description:
VIVIDR Distilled Monoglyceride is the most important position in the food emulisifier industry. It’s widely applicable in food, medicines, personal cares, plastic, packing and cosmetic, its use of it can mainly be summarized as follows:
Distilled Glycerin Monostearate (DMG) is a kind of food emulsifier which has highly quality and efficient. It has the function of emulsification, distribution, stabilization. It has been used in the industry areas of food, medicine, plastic, packaging and cosmetic etc. DMG is completely non-toxic and harmless, and there is no restriction intake by the human body. DMG is the safetyand high quality food additives.
Specification:
|
|
Item |
Unit |
Specification |
|
1 |
Appearance |
—— |
White to yellow waxy beads
|
|
3 |
Acid value |
mg KOH/g |
5-10
|
|
4 |
Saponification value ( |
mg KOH/g |
147-157
|
|
5 |
Hydroxyl value |
mg KOH/g |
235-260 or as request
|
|
6 |
Lead(Pb) |
mg/kg |
≤2
|
Applications:
|
Application range |
Function |
Suggested dosage |
|
Dry yeast |
Act as carrier of the active yeast, promote dry yeast shape and maintain the bio-activity after hydration. |
10-15% of water, 1% of dry yeast |
|
Margarine |
Imparts fine and stable water dispersion. Improve plasticity. Prevent splashing during frying. |
1-1.5% |
|
Shortening |
Adjust oil crystal. Improve stability and whipping strength. |
1-1.5% |
|
Whipping cream |
Shorten whipping time. Improve foam volume and structure. Create a nice and stiff foams. |
0.2-0.5%,usually with DMG and PGE |
|
Coffeemate |
Give a more uniform fat globule size distribution resulting in improved whitening effect and disslove in water well. |
0.5-1% of oil and fat,usually with DMG |
|
Cake emulsifier |
Enlarge cake volume, improve cake texture and paste stability. Prolong shelf life |
3-5%,usually with DMG, PGE and PGMS |
|
Cake |
Enlarge cake volume, improve cake texture. Prolong shelf life |
0.5% of flour, usually using cake gel directly |
|
Bread |
Enlarge volume and improve texture. |
0.3% of flour, usually using mixed emulsified oils and fats |
|
Ice cream |
Promote emulsifying of dairy fat. Prevent thick ice crystal. Improve mouth feel. Increase bulging rate. Improve shape retention. |
0.1-0.3%,usually with DMG |
|
Confections and chocolate |
Improve dispersing of oils and fat. Decrease syrup viscosity and adjust crystallization of confections. |
0.3%-1%, usually with Tween 60 |
|
Protein beverage |
Prevent delamination and sedimentation. Provide smooth mouth feel. |
0.3-0.6%,usually with DMG |
|
Solid drinks |
Improve water-solubility and strengthen whitening. |
0.2-0.3% |
|
Dairy |
Promote dispersing of fats and prevent delamination. |
0.1-0.3% |
Contact Person: Mr. Ben Yiu
Tel: 86-20-81216836-304
Fax: 86-20-81216625
