Food Emulsifier Mono-Diglycerides Tween60 for Ice Cream & Margarine 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
Mono-Diglycerides and Tween60 is a high-efficiency food emulsifier designed for professional food manufacturing applications. This versatile emulsifier dissolves in warm water above 55°C and effectively maintains gas dispersion while facilitating easy mixing with other ingredients.
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 & Benefits
Recommended Applications
- Milk drinks and protein beverages
- Ice cream and frozen desserts
- Cake gels and bakery products
- Margarine and spreads
- Non-dairy creamer formulations
Dosage Guidelines
- Milk drinks: 0.12%-0.15% of total products above 55°C
- Protein beverages: 0.05%-0.15% of total products above 55°C
- 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 above 58°C
Performance Benefits by Application
Milk Drinks & Protein Beverages
- Provides effective emulsification for dairy fats
- Prevents delamination and sedimentation
- Delivers smooth mouthfeel and consistent texture
Ice Cream Production
- Increases volume and improves bulking rate
- Reduces whipping time requirements
- Prevents formation of large ice crystals
- Enhances creamy texture and mouthfeel
- Improves shape retention and stability
Cake Gels & Bakery Products
- Adjusts α-crystal monoglycerides for optimal performance
- Increases baking bulking rate
- Controls paste texture and consistency
Margarine & Spreads
- Optimizes oil crystal structure
- Prevents water dispersion and separation
Non-Dairy Creamer
- Creates uniform fat globule size distribution
- Enhances whitening effect and appearance
- Improves water solubility and dispersion
- 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