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Product Details:
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| Application:: | Emulsifier, Stabilizer, Peanut Butter | Appearance:: | Milky White/light Yellow Waxy Solid |
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| Grade Standard:: | Food Grade | Shelf Life:: | 24 Months |
| MOQ:: | 1 Ton | Brand Name:: | VIVID |
| Sample:: | Available | Place Of Origin:: | Guangzhou, China |
| Certification:: | Halal, KOSHER, ISO | ||
| High Light: | Food Grade Peanut Butter Emulsifier,Distilled Peanut Butter Emulsifier,Peanut Butter Emulsifier E471 |
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Peanut Butter Emulsifier Distilled Glycerol Monostearate E471 Mono Diglycerides Food Grade
Description:
VIVID Distilled Glycerin Monostearate (DMG95), also called distilled Monoglycerides or Glycerin Monostearate GMS, is made with natural vegetable oil and fat, which is he most widely applied food emulsifier. HLB Value:3.6-4.0, EEC NO. E471. Cardlo's DMG95 is with higher monostearate content (>99%), lower impurity content, long-term stable physical-chemical indexes and higher emulsifying properties.
Mono- and Diglycerides GMS4062 specification
| Total monoglyceride content (%) | ≥93.0 |
| Free glycerol (%) | ≤1.5 |
| Acid value (mg KOH/g) | ≤3.0 |
| Iodine value (g I/100g) | ≤2.0 |
| Melting point (℃) | approx. 55 |
| Lead(Pb, mg/kg) | ≤2 |
| Arsenic(As, mg/kg) | ≤2 |
Applications:
• Mono- and Diglycerides DH-Z80 is used in milk drinking, protein beverage, ice cream, cake gel, margarine, non-dairy creamer.
• Especially in water soluble emulsion application with solubility above 55℃ water.
• 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.
Contact Person: Mr. Ben Yiu
Tel: 86-20-81216836-304
Fax: 86-20-81216625
