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Product Details:
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| Product Name:: | Glyceryl Monostearate 40% | Other Names:: | GMS401 |
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| Place Of Origin:: | Guangzhou, China | Brand Name:: | VIVID |
| Type:: | Emulsifiers, Stabilizers | Packaging Details:: | 25kg /bag, 16.5 Tons Per 20FT Container |
| Port:: | Guangzhou, China | Total Monoglyceride Content (%): | 40.0-52.0 |
| Melting Point: | Approx. 65°C | Appearance: | Milky White Or Light-Yellow Solid Or Powder Solid |
| High Light: | Food Grade E471 Emulsifier,E471 Emulsifier Water Soluble,E471 Emulsifier Mono Diglycerides |
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Food Grade E471 Mono Diglycerides Water Soluble Emulsifier Bakery Non-Dairy Creamer Raw Material
Description:
VIVID Mono- and Diglycerides is made from edible, fully hydrogenated vegatable based oil. It is a generally accepted additive whichis widely applied in food, medicine, pharmacy, plastic, packing industry and cosmetics. It has a property of emulsification, dispersibility, stabilization, foaming resitstance, retrogradation resistance of starch and so on. As a food emulsifier, it is added to foods such as chocolate, margarine, shortening, and ice cream. The basic raw material for the production of cosmetics and medicinal ointments.
Mono- and Diglycerides Specification
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Inspection items
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Standard
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Test results
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Appearance
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White powder solid without impurities,odorless, tasteless
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Glycerin Monostearate content
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40-52
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40 |
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Iodine value
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≤4.0
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0.47
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Free glycerin
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≤ 2.5
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0.35
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Freezing point
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60.0-70.0
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62.6
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Free acid (stearic acid)
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≤ 2.5
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0.66
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Arsenic (As)
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≤ 0.0001
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<0.0001
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Heavy metals (plumbum)
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≤ 0.0005
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<0.0005
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Applications:
• Mono- and Diglycerides 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.
Company Information
We are a food additives and ingredients supplier in Guangzhou, China.
We can offer you emulsifiers,thickeners, defoaming agent, cake emulsifiers and so on.
Contact Person: Mr. Ben Yiu
Tel: 86-20-81216836-304
Fax: 86-20-81216625
