Mono- and Diglycerides Water Soluble Emulsifier GMS4062 with 40% Monoglyceride Content and 55°C Melting Point for Ice Cream and Margarine
Price:
Please contact sales person
MOQ:
1mt
Delivery Time:
40 to 50days
Brand:
Vivid
Product Description
Product Overview
VIVID Mono- and Diglycerides GMS4062 is a high-efficiency water-soluble emulsifier designed for food manufacturing applications. This specialized emulsifier dissolves in warm water above 55°C and facilitates easy mixing with other materials while effectively maintaining gas retention.
Technical Specifications
| Parameter | Specification |
|---|---|
| Total monoglyceride content (%) | ≥40.0 |
| Free glycerol (%) | ≤1.5 |
| Acid value (mg KOH/g) | ≤3.0 |
| Iodine value (g I/100g) | ≤2.0 |
| Melting point (°C) | approx. 55 |
| Lead (Pb, mg/kg) | ≤2 |
| Arsenic (As, mg/kg) | ≤2 |
Applications & Usage Guidelines
Primary Applications
- Milk beverages and protein drinks
- Ice cream and frozen desserts
- Cake gels and bakery products
- Margarine and butter alternatives
- Non-dairy creamer formulations
Recommended Dosage
- Milk beverages: 0.12%-0.15% of total products above 55°C with stirring and homogenization
- Protein beverages: 0.05%-0.15% of total products above 55°C with stirring and homogenization
- Ice cream: 0.2-0.3% of total products, dissolved in water above 55°C
- Cake gel: 10%-20% of total products
- Margarine: 0.3%-0.5% by weight of fats and oils at 58°C-65°C
- Non-dairy creamer: 1.0%-1.5% of total material, melted with fats and oils above 58°C
Functional Benefits by Application
Milk & Protein Beverages
- Provides effective emulsification for dairy fats
- Prevents delamination and sedimentation
- Delivers smooth mouthfeel and texture
Ice Cream Production
- Increases volume and improves bulking rate
- Reduces whipping time requirements
- Prevents formation of large ice crystals
- Enhances mouthfeel and creamy texture
- Improves shape retention and stability
Cake Gel Applications
- Optimizes α-crystal monoglyceride structure
- Increases baking expansion and volume
- Controls paste texture and consistency
Margarine Formulations
- Regulates oil crystal formation
- Prevents water dispersion and separation
Non-Dairy Creamer Production
- Creates uniform fat globule size distribution
- Enhances whitening effect and appearance
- Ensures excellent water solubility
- Increases whipping cream volume
- Reduces required whipping time
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Company
Guangzhou Masson Science and Technology Industry Company Limited
Location
Shuiyin Rd. 17-2, Yuexiu District, Guangzhou 510075,Guangdong, China
Contact Person
Ben Yiu