GMS Glycerol Monostearate E471 Ice Cream Emulsifiers

Price Negotiable

Price: Negotiate

MOQ: 1 MT

Delivery Time: 7-10 business days

Brand: CARDLO

Product Description

E471 Food Additives GMS DMG Glycerin Monostearate Eumlsifier For Bread Peanut Butter

Distilled Glycerin Monostearate

Molecularly Distilled Glycerin Monostearate (GMS) is made with natural vegetable oil and fat, which is the most widely applied food emulsifier. Cardlo’s DM-99 GMS is produced by Germany six-stage distillation equipment. It has higher monostearate content (> 99%), lower impurity content, long-term stable physical-chemical indexes and higher emulsifying properties.

Application:

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%
Flour products	Breads	Improve 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
Oils and fats	Margarine	Adjust the oil crystal, imparts fine and stable water dispersion	Subject to different purpose
Oils and fats	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
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
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

Quality index:

Index	Standard(GB15612-1995)	Test result
Appearance (20°C)	Milky white/light yellow waxy solid	Milky white waxy solid powder
Monoglyceride content/%	≥90%	99.2
Free Acid/%	≦2.5	0.36
Iodine Value(g/100g)	≦4.0	0.24
Freezing Point/°C	60.0~70.0	67.5
Heavy Metals (Pb/%)	≦0.0005	<0.0005
As/%	≦0.0001	<0.0001