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Product Details:
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| Place Of Origin: | Guangzhou, China | Brand Name: | VIVID |
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| Content: | Monoglycerides | Package: | 25kg/bag |
| Manufacturer: | Guangzhou Masson | Shelf Life: | 24 Months |
| Specification: | Food Grade | Storage Type: | Dry And Cool |
| High Light: | Mono Diglycerides Water Soluble Emulsifier,Water Soluble Emulsifier For Ice Cream |
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Food Grade Mono Diglycerides Water Soluble Emulsifier For Ice Cream, Dairy, Beverage
Description:
VIVID Mono- and Diglycerides DH-P90-G 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 can maintain the gas effectively. Especially it is widely used in ice cream, milk, cake emulsifier, and Non-dairy creamer.
Mono- and Diglycerides DH-P90-G specification
| Total monoglyceride content (%) | ≥90 |
| Free glycerol (%) | ≤1.5 |
| Acid value (mg KOH/g) | ≤3.0 |
| Iodine value (g I/100g) | ≤2.0 |
| Melting point (℃) | approx. 65 |
| Lead(Pb, mg/kg) | ≤2 |
| Arsenic(As, mg/kg) | ≤2 |
Applications:
• Mono- and Diglycerides DH-P90-G 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
