HACCP Cake Stabilizer And Emulsifier E471 For Food Industry Distilled Glycerol Monostearate DMG
Food Emulsifier And Stabilizer 90% Glycerin Monostearate E471 For Food Industry Distilled Glycerol Monostearate DMG
Description:
Glycerin monostearate (GMS) Type : GMS40% /GMS90% GMS 99%
For food use:
it's good emulsifier and stabilizer for cake, bread, instant noodles, biscuit, candy, chocolate, inc cream, milk, cheese, pork luncheon meat etc..
For plastic use:
PVC lubricant, EPE foaming agent, PE antifogging agent
Others: pharmacy and cosmetic use etc
Glycerin monostearate (GMS) 40%
Glycerin monostearate (GMS) 90%
Product Description:
| Appearance: | White waxy beads or powder |
| Taste: | Neutral,little fatty |
Specification:
| Total monoglyceride content(%): | ≥90 |
| Free glycerol(%): | ≤5.0 |
| Lodine value(g I/100g): | ≤2.0 |
| Moisture (%): | ≤2.0 |
|
Soap added (%): |
≤4.0 |
| Arsenic value (mg/kg): | ≤2 |
| Heavy metal (as Pb) (mg/kg): | ≤10 |
Applications:
|
Application Range |
Function |
Dosage |
|
|
Protein beverage |
stabilize the fat and protein, prevent elimination and sedimentation |
0.05%-0.1% of total products |
|
|
Ice cream |
avoid forming large ice crystal, improve mouth feels and provide creamy texture, improve stabilization |
0.1%-0.2% of total products |
|
|
Flour products |
Breads |
improves crumb softness, provides a fine and uniform crumb structure, reduces staling rate |
0.3%-0.8% of flour |
|
Cakes |
Enlarge volume, improve texture, prolong the shelf life |
3%-10% of oil |
|
|
Biscuit |
Improve process properties, prevent oil separating out and make the dough easy to off-module |
1.5%-2% of oil |
|
|
Instant noodles |
Improve process properties, decrease oil absorbing and cooking lost |
0.1%-0.2％ of flour |
|
|
Pasta products |
Improve process properties, decrease cooking lost |
0.1%-0.2％ of flour |
|
|
Extrusion snacks |
Improve process properties, increase swelling rate, provide a fine and uniform crumb structure, reduce staling rate |
0.1%-0.2％ of flour |
|
| Oils and fats
|
Margarine |
Adjust the oil crystal, imparts fine and stable water dispersion |
Subject to different purpose |
|
Shortening |
Adjust the oil crystal, improve its function properties |
Subject to different purpose |
|
|
coffee-mate |
give a more uniform fat globule size distribution resulting in improved whitening effect |
Subject to different purpose |
|
|
Caramels, toffees and chocolate |
reduce stickiness and sugar crystallization, thus improve the eating quality |
1.5%-2% of oil |
|
|
Chewing gum |
Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA |
0.3%-0.5% of base |
|
|
Meat products |
Help fat disperse and combine with water and starch, prevent starch aging |
0.1%-1.0% of total products |
|
|
Edible antifoaming agent |
decrease and inhibit foaming during production |
0.1%-1.0% of total products |
|
|
Peanut butter |
provide creamy texture, high filling temperature, short set time and good oil holding capacity |
0.1%-0.2% of total products |
|
|
Granular potato products |
improve product quality and make production easier |
0.3%-1.0% of starch |
|
|
industries |
applications |
effects |
|
Plastic |
foaming agent |
Act as physical foaming agent, help to produce fine and even air bubbles in EPE, to enlarge and maintain the volume and avoid shrinking |
|
Lubricant |
Its excellent lubricating property gives products shiny surface. |
|
|
Anti-static agent |
Make the surface of plastic part hydrophilic to eliminate static electricity, be applicable to production of package of electronic parts |
|
|
|
Anti fogging agent |
Food grade distilled monoglycerides is a safe anti fogging agent for food package |
|
Personal cares |
Cosmetics and personal care products |
Act as emulsifier and thickener |
|
Medicines |
ointments |
Act as emulsifier |
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