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Food Grade Emulsifier Distilled Glycerol Monolaurate 90% GML
Product Details:
| Place of Origin: | Guangzhou, China |
| Brand Name: | Cardlo |
Payment & Shipping Terms:
| Minimum Order Quantity: | 1 ton |
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| Packaging Details: | 25kg bags |
| Delivery Time: | 7-11 work days |
| Payment Terms: | L/C, T/T |
| Supply Ability: | 1000 ton/mounth |
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Detail Information |
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| Highlight: | Distilled Glycerol Monolaurate 90%,90% GML Natural Food Emulsifier,90% GML food safe emulsifiers |
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Product Description
Natural Food Emulsifier Distilled Glycerol Monolaurate 90%(GML)
Glycerol monolaurate is an advanced food emulsifiers preservatives nowadays, exists in breast milk naturally ,and it is recognized as a fine food emulsifier internationally. Meanwhile, it is a safe, effective, broad-spectrum antibacterial agent. Its LD50> 10g/kg, is a non-toxic food additive. In April 2005, Chinese Ministry of Health approved that GML can be used in all kinds of food, and no dosage limit, it can be added according to actual needs.
Application:
(1)Good emulsifying, dispersing, stabilizing Properties;
In the food processing oil-water separation often occurs, in order to improve product quality and prolong shelf life. Emulsifier is usually added during the procession, it will stabilize the mixed phase, and form a uniform emulsion. So that to avoid and prevent oil-water separation, stratification, precipitation happen in food and beverage,
(2)Starch anti-aging effects;
DMG can form complexes with protein and starch, and can form insoluble complexes with amylose starch to prevent the recrystallization after cooling to prevent the aging of starch retrogradation, making bread, cake, potato products and other starch-rich foods remain fresh and soft for a long time.
(3)To improve the fats crystallization;
Molecular distilled monoglycerides can orient in the surface of greese, control and stabilize greese crystallizing, especially in margarine, shortening and other oils and fats products, . It can also improve the plasticity and ductility to prevent the condensate layer and so on.
