High Purified Distilled Monoglycerides E471 Emulsifier P90 with ≥95% Monoglyceride Content and 65℃ Melting Point for Ice Cream and Food Applications
Price:
Please contact sales person
MOQ:
2mt
Delivery Time:
7-21 days
Brand:
Vivid
Product Description
Product Overview
VIVID Distilled Monoglycerides P90 is a highly purified food emulsifier manufactured from hydrogenated palm oil and glycerol. This white to off-white waxy powder offers exceptional stabilization properties and can be used independently or combined with other emulsifiers for optimal performance in various food applications.
Technical Specifications
| Parameter | Specification |
|---|---|
| Total monoglyceride content (%) | ≥95.0 |
| Free glycerol (%) | ≤1.0 |
| Acid value (mg KOH/g) | As required |
| Iodine value (g I/100g) | ≤2.0 |
| Melting point (℃) | Approx 65 |
| Lead (Pb, mg/kg) | ≤1 |
| Heavy metal (as Pb, mg/kg) | ≤10 |
Applications
Distilled Monoglycerides P90 is widely used in:
- Bread and bakery products
- Cakes and cake gels
- Margarine and spreads
- Milk drinks and beverages
- Ice cream and frozen desserts
- Non-dairy creamers
- Confections and sweets
- Potato chips and snacks
- Peanut butter and nut spreads
Recommended Dosage
| Application | Dosage Range | Preparation Method |
|---|---|---|
| Bread | 0.3%-0.8% | By weight of flour, mix with fats or in powder form |
| Cake | 0.3%-0.8% | By weight of fat & oils at 65℃-75℃ |
| Margarine | 0.3%-0.5% | By weight of fat & oils at 65℃-75℃ |
| Milk drinking | 0.12%-0.15% | Of total products below 70℃ with stirring |
| Beverage | 0.05%-0.15% | Of total products below 70℃ with stirring |
| Ice cream | 0.2%-0.3% | Of total products, melted with fats at 65℃-75℃ |
| Non-dairy creamer | 1.0%-1.5% | Of total material, melted with fats at 65℃-75℃ |
| Confections | 1.5%-2% | Of fat & oils at 65℃-75℃ |
| Potato chips | 0.3%-1.0% | Of starch below 70℃ water |
| Peanut butter | 2.0%-2.5% | Of total products, melted with fats at 65℃-75℃ |
Product Benefits by Application
Bread Production
- Improves crumb softness and texture
- Reduces staling rate for longer shelf life
- Provides fine and uniform crumb structure
Ice Cream Manufacturing
- Prevents formation of large ice crystals
- Enhances mouthfeel and creamy texture
- Improves product stabilization
Beverage Applications
- Stabilizes fat and oil components
- Prevents elimination and sedimentation
Confectionery Products
- Reduces stickiness and sugar crystallization
- Improves overall eating quality
Peanut Butter Production
- Provides creamy, smooth texture
- Ensures high filling temperature capability
- Shortens standing time during processing
- Provides excellent oil holding capacity
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Get in Touch
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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