Water Soluble Emulsifier Mono-Diglycerides and Tween80 Food Grade with 40% Monoglyceride Content and 55°C Melting Point
Price:
Please contact sales person
MOQ:
1mt
Delivery Time:
40 to 50days
Brand:
Vivid
Product Description
Product Overview
VIVID Mono-Diglycerides and Tween80 is a high-efficiency food grade emulsifier that dissolves in warm water above 55°C, facilitating easy mixing with other materials and effectively maintaining gas dispersion. This versatile emulsifier is widely used in ice cream, milk products, cake emulsifiers, and non-dairy creamers.
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) | ≤5.0 |
| Melting point (°C) | approx. 55 |
| Lead (Pb, mg/kg) | ≤2 |
| Arsenic (As, mg/kg) | ≤2 |
Applications
This emulsifier is suitable for various food processing applications including:
- Milk drinks and protein beverages
- Ice cream production
- Cake gels and baking applications
- Margarine and fat-based products
- Non-dairy creamers and whipping creams
Recommended Usage Guidelines
Dosage Recommendations
- Milk drinks: 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 above 55°C water
- Cake gel: 10%-20% of total products
- Margarine: 0.3%-0.5% by weight of fats & oils at 58°C-65°C
- Non-dairy creamer: 1.0%-1.5% of total material melted with fats & oils above 58°C
Functional Benefits by Application
Milk Drinks & 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 significantly
- Prevents formation of large ice crystals
- Enhances mouthfeel and creamy texture
- Improves shape retention and stability
Cake Gels
- Optimizes α-crystal monoglyceride structure
- Increases baking expansion and volume
- Controls paste texture and consistency
Margarine
- Stabilizes oil crystal formation
- Prevents water dispersion and separation
Non-Dairy Creamers
- Creates uniform fat globule size distribution
- Enhances whitening effect and appearance
- Ensures excellent water solubility
- Increases whipping cream volume
- Reduces whipping time requirements
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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