HALAL Distilled Monoglyceride DMG95 Emulsifiers For Chocolate
Distilled Monoglyceride DMG95 Kosher Certificated Emulsifiers For Chocolate
Distilled Monoglyceride DMG95 Emulsifiers for Chocolate
What is Distilled Monoglyceride DMG95?
Distilled Glycerin Monostearate(DMG95), also called distilled Monoglycerides or Glycerin Monostearate GMS99, made up of natural vegetable oil and fat, which is the most widely applied for food emulsifier. Monoglycerides are found naturally in almost all foods in very small amounts. They are a type of fat, meaning that they can be either saturated or unsaturated.
Monoglycerides and diglycerides are emulsifiers, meaning that they stop water and oil from separating.
Manufacturers add emulsifiers to packaged and processed food to:
stabilize ingredients and prevent separation
improve food texture and consistency
extend the shelf life of the product
The U.S. Food and Drug Administration (USDA), also allows monoglycerides and diglycerides to be added to commercially sold foods to help:
thicken foods
strengthen dough
flavor food or enhance the flavors
lubricate foods
help reduce stickiness in moist foods and candies
dissolve and mix ingredients
Packing & Shipping
Packaging Details : 25kg per bag,,
16 Tons by 20F Container,,
26 Tons by 40F Container,,
Lead Time : large stocks for fast shipment , within 7 days after comfirm.
Port : Huangpu, Guangzhou
Application:
Food Emulsifiers:vWith the properties of Emulsification, Dispersion, Stability, Defoaming and Starch Anti-aging properties
| Application | Benefit | Suggested Dosage | |
| Protein beverage | Stabilize the fat and protein, prevent elimination and sedimentation | 0.05%-0.1% | |
| Ice Cream | Avoid forming large ice crystal, improve mouth feels and provide creamy texture, improve stabilization | 0.1%-0.2% | |
| Starch products | Breads |
Improve crumb softness, provides a fine and uniform crumb structure, reduce staling rate |
0.3%-0.8% of Starch |
| 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 | |
| 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-whitener | Give a more uniform fat globule size distribution resulting in improved whitening effect | Subject to different purpose | |
| Chewing gum | Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA | 0.3%-0.5% of base | |
| Meats products | Help fat disperse and combine with water and starch, prevent starch retrogradation | 0.1%-1.0% | |
| Edible antifoaming agent | Decrease or inhibit foaming during production | 0.1%-1.0% | |
| Peanut butter | Improve stabilization | 0.1%-0.2% | |
| Granular potato products | Ensure uniformity, improve structure and make production easier | 0.3%-1.0% of starch | |
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