GMS40 Glyceryl Monostearate And Glyceryl Distearate For Ice Cream
Palm Oil Base Food Emulsifier Glyceryl Monostearate GMS 40%
Glycerol Monostearate 40-55 Glyceryl Monostearate and glyceryl distearate
Description:
monoglycerides content. It has effects of emulsification, dispersion, foaming, defoaming, starch anti-aging and fat agglomeration control. It is derived from Kosher certified materials for wider acceptance of use.Glycerol Monostearate is also known as Glyceryl Stearate, Mono and Diglycerides; Monostearin; Stearic,Monoglyceride; or Stearic acid glycerol monoester.
GMS-40 As emulsifier : Because it is the king of food emulsifier is widely used in food development, natural beverage, cake oil, ice cream, Chewing Gum, toffee, shortening, margarine, etc., is to produce excellent, high-quality food emulsifier ideal.
This Product is of 100% vegetable origin and Kosher certified.
Technical Specifications:
| Main Item | Standard (GB15612-1995) | Test Result |
| Appearance (20℃) | Milky white/Light yellow waxy solid | Milky white yellow waxy |
| Monoglyceride content(%) | 40~60 | 48.0 |
| Acid value (mg KOH/g) | ≤5.0 | 0.39 |
| Free Glycerin(%) | ≤7.0 | 0.38 |
| Residue on ignition (w/%) | ≤0.5 | ＜0.5 |
| Pb (mg/g) | ≤2 | ＜2 |
| As(mg/g) | ≤2 | ＜2 |
Package: 25kg/bag
Shelf life: 24 months
Storage : Keep in a dry, clean and close place, and avoid excessive exposure to light, moisture and air.
Application:
Food Additive:With the properties of Emulsification, Dispersion, Stability, Defoaming and Starch Anti-aging properties.
| Application | Benefit |
| Confection/chocolate | For oil and fats stabilization, improves moisture resistance and mouth feel. |
| Protein beverage | Prevents delamination and sedimentation. |
| Coffee-whitener | Gives a more uniform fat globule size distribution resulting in improved whitening effect and dissloves in water well. |
| Bread and cake | Improves cake texture and paste stability. Prolongs shelf life. |
| Margarine, fillings and spreads | Stable emulsions, prevents delamination and sedimentation. |
| Ice cream | Emulsion destabilization, creating a stable structure, fine texture and shape. |
| Caramel | Reduce stickiness. Homogenous fat distribution |
| Chewing gum | Improve gum base softness |
| Desserts | Improve aeration and foam stability |
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