Product Details:
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Product Name:: | Mono- And Diglyceride | Other Names:: | Glyceryl Monostearate |
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Brand Name:: | VIVID | Total Monoglyceride Content (%): | 95% Min |
Place Of Origin:: | Guangzhou, China | Type:: | Emulsifiers, Stabilizers |
Packaging Details:: | 25kg /bag | Port:: | Guangzhou, China |
Highlight: | E471 Mono And Diglyceride,Water Soluble Mono And Diglyceride |
E471 Mono- and Diglyceride Food Grade Water-Soluble Emulsifier for Milk Drinks & Protein Beverages
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(cake, bread, instant noodles, biscuit, candy, chocolate, inc cream, milk, cheese, etc.), medicine, pharmacy, plastic, packing industry and cosmetics. It has a property of emulsification, dispersibility, stabilization, foaming resitstance, retrogradation resistance of starch and so on.
Mono- and Diglycerides Specification
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.
Contact Person: Mr. Ben Yiu
Tel: 86-20-81216836-304
Fax: 86-20-81216625