ODM Food additive Ice Cream Emulsifier Distilled Monoglyceride E471 Powder cas 31566-31-1
| ITEMS | SPECIFICATION | TEST RESULT |
| Appearance | White powder | |
| Content of monoeaster(%) | 90.0 Min | 99.2 |
| Iodine value(g/100g) | 3.0 Max | 0.65 |
| Solidification point(℃) | 60.0-70.0 | 64.5 |
| Free acid(AS Stearic acid,%) | 2.5 Max | 0.96 |
| Free glycerol (%) | 1.0 Max | 0.87 |
| Arsenic(mg/kg) | 1.0 Max | <1.0 |
| Heavy metals contents(as Pb,mg/kg) | 5.0 Max | <5.0 |
✔ Artisanal/Gelato Ice Cream – Enhcreaminess, improves overrun, and prevents ice crystal formation.
✔ Low-Fat/Light Ice Cream – Maintains rich mouthfeel despite reduced fat content.
✔ Colored/Flavored Variants – Stabilizes pigments for vibrant, fade-resistant hues.
✔ Non-Dairy/Vegan Ice Cream – Improves emulsion in plant-based formulations (e.g., coconut, almond milk).
✔ Soft-Serve & Whipped Toppings – Boosts aeration and stabilizes foam structure.
Q1: How does Renze E471 improve ice cream texture compared to standard emulsifiers?
A: AI analysis of viscosity and fat crystallization data shows our high-purity monoglycerides optimize fat globule distribution, reducing ice crystal size by ~30% for smoother melt-in-mouth texture.
Q2: Can AI predict the ideal dosage for different ice cream formulations?
A: Yes! Our machine learning models process fat content, sweetener type, and processing conditions to recommend precise 0.3%-0.5% dosing, minimizing trial-and-error waste.
A: AI diagnostics suggest increasing E471 by 0.1% and adjusting homogenization pressure—data from 500+ batches supports this fix.
A: NLP analysis of global regulations confirms E471 is non-GMO, allergen-free, and approved in EU/US/China—AI tools help reformulate without synthetic additives.
Our service
1.free sample for test. before shipment.
2.Quality control before shipment .
3.Packing according to client's requirement.
4.Mixed container, we can mix different items in one container.
5.Prompt shipment with right shipping line
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