• 25kg/Bag 48.0% E471 Mono And Diglycerides
  • 25kg/Bag 48.0% E471 Mono And Diglycerides
25kg/Bag 48.0% E471 Mono And Diglycerides

25kg/Bag 48.0% E471 Mono And Diglycerides

Product Details:

Place of Origin: Guangzhou, China
Brand Name: Cardlo
Certification: ISO22000 KOSHER HALAL
Model Number: GMS40

Payment & Shipping Terms:

Minimum Order Quantity: 1 ton
Price: 1100-1200 USD per ton
Packaging Details: 25kg/bag
Delivery Time: 7-10 working days
Payment Terms: L/C, T/T
Supply Ability: 2000 tons per month
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Detail Information

Appearance: White Powder,white To Off-white Solid Color: Yellowish,White Color
Application: Food Shelf Life: 2 Years
Origin: China
High Light:

48.0% e471 mono and diglycerides


25kg/Bag e471 mono and diglycerides


48.0% Monoglyceride emulsifiers 471

Product Description

Mono-and Diglycerides E471 food emulsifier white powder for food industry


Mono-and Diglycerides bring key functionality to oils and fats, dairy products, frozen desserts and confectionery.It is available in variations depending on the concentration of mono-diglyceride. Variants are available with a mono-diglyceride concentration of 40-60%. Mono-and Diglycerides are non-ionic surfactants with properties (emulsifying, dispersing, foaming, antifoaming, restraining starch retrogradation and controlling fat condensation).


Quality index:

Index Standard(GB1986-2007) Test result
Appearance (20°C) 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 glycerol (w/%) ≦7.0 0.38
Residue on ignition (w/%) ≦0.5 < 0.5
Pb (mg/g) ≦2 < 2
As ( mg/g) ≦2 < 2



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




Shelf life:12 Months

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