Product Details:
|
Appearance: | White To Off-white Waxy Powder | Product Name: | Compound Emulsifier 4008 |
---|---|---|---|
Brand Name: | VIVID | Usage: | Ice-cream, Pastries |
Grade: | Food Grade | Color: | White To Off-white |
Shelf Life: | 12Months | ||
Highlight: | Compound Emulsifier And Stabilizer,Emulsifier And Stabilizer GMS4008 |
Factory Supply Compound Emulsifier and Stabilizer 4008 For Ice Cream and Sponge Cake
Description:
VIVIDR Compound Emulsifier 4008 is made from edible, fully hydrogenated vegetable based oil. 4008 is a generally accepted additive which is widely applied in food, medicine, pharmacy, plastic, packing industry and cosmetics. It has a property of emulsification, dispersibility, stabilization, foaming resistance, staling resistance of starch and so on.
Specifications:
|
Item |
Unit |
Specification |
1 |
Appearance |
—— |
White to off-white waxy beads without unpleasant odor |
2 |
Total monoglyceride |
% |
≥ 95 |
3 |
Acid value |
mg KOH/g |
≤ 3 |
4 |
Melting point |
℃ |
Approx. 65 |
5 |
Iodine value |
g/100g |
≤ 2 |
6 |
Arsenic |
mg/kg |
≤ 1 |
7 |
Shelf life |
|
24 months |
Applications:
Application Range |
Function |
Dosage |
|
Protein beverage |
stabilize the fat and protein, prevent elimination and sedimentation |
0.05%-0.1% of total products |
|
Ice cream |
avoid forming large ice crystal, improve mouth feels and provide creamy texture, improve stabilization |
0.1%-0.2% of total products |
|
Flour products
|
Breads |
improves crumb softness, provides a fine and uniform crumb structure, reduces staling rate |
0.3%-0.8% of flour |
Cakes |
Enlarge volume, improve texture, prolong the shelf life |
3%-10% of oil |
|
Biscuit |
Improve process properties, prevent oil separating out and make the dough easy to off-module |
1.5%-2% of oil |
|
Instant noodles |
Improve process properties, decrease oil absorbing and cooking lost |
0.1%-0.2% of flour |
|
Pasta products |
Improve process properties, decrease cooking lost |
0.1%-0.2% of flour |
|
Extrusion snacks |
Improve process properties, increase swelling rate, provide a fine and uniform crumb structure, reduce staling rate |
0.1%-0.2% of flour |
|
Oils and fats
|
Margarine |
Adjust the oil crystal, imparts fine and stable water dispersion |
Subject to different purpose |
Shortening |
Adjust the oil crystal, improve its function properties |
Subject to different purpose |
|
coffee-mate |
give a more uniform fat globule size distribution resulting in improved whitening effect |
Subject to different purpose |
|
Caramels, toffees and chocolate |
reduce stickiness and sugar crystallization, thus improve the eating quality |
1.5%-2% of oil |
|
Chewing gum |
Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA |
0.3%-0.5% of base |
|
Meat products |
Help fat disperse and combine with water and starch, prevent starch aging |
0.1%-1.0% of total products |
|
Edible antifoaming agent |
decrease and inhibit foaming during production |
0.1%-1.0% of total products |
|
Peanut butter |
provide creamy texture, high filling temperature, short set time and good oil holding capacity |
0.1%-0.2% of total products |
|
Granular potato products |
improve product quality and make production easier |
0.3%-1.0% of starch |
industries |
applications |
effects |
Plastic |
foaming agent |
Act as physical foaming agent, help to produce fine and even air bubbles in EPE, to enlarge and maintain the volume and avoid shrinking |
Lubricant |
Its excellent lubricating property gives products shiny surface. |
|
Anti-static agent |
Make the surface of plastic part hydrophilic to eliminate static electricity, be applicable to production of package of electronic parts |
|
|
Anti fogging agent |
Food grade distilled monoglycerides is a safe anti fogging agent for food package |
Personal cares |
Cosmetics and personal care products |
Act as emulsifier and thickener |
Medicines |
ointments |
Act as emulsifier |
Contact Person: Mr. Ben Yiu
Tel: 86-20-81216836-304
Fax: 86-20-81216625