FSSC Certificated DMG E471 White Powder Food Emulsifiers And Stabilizer For Ice Cream
DMG E471 Food Emulsifiers For Ice Cream
Distilled monoglyceride is commonly used as an emulsifier and stabilizer in the production of ice cream. Emulsifiers are substances that help to mix ingredients that would not normally mix well, such as oil and water. In ice cream production, distilled monoglyceride can help to prevent the formation of ice crystals, improve the texture and stability of the ice cream, and enhance its overall quality.
When applied to ice cream mix, distilled monoglyceride works by forming a film around the fat droplets in the mix, which helps to stabilize the mixture and prevent the fat from separating out. This results in a smoother, creamier texture and a longer shelf life for the ice cream.
Application and Dosage:
| 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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