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48.0/% Monoglyceride E471 Cake Emulsifier Powder
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 |
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| Appearance: | White Powder,white To Off-white Solid | Color: | Yellowish,White Color |
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| Application: | Food | Shelf Life: | 2 Years |
| Origin: | China | ||
| Highlight: | E471 Cake Emulsifier Powder,48.0/% Monoglyceride Cake Emulsifier Powder,48.0/% Monoglyceride cake emulsifier ingredients |
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Product Description
Widely applied E471 food emulsifier Improves cake texture and paste stability
Glycerol monostearate is made from edible, fully hydrogenated vegetable based oil. Glycerol monostearate is a generally accepted additive which is widely applied in food, medicine, pharmacy, plastic, packing and cosmetics. It has a property of emulsification, dispersibility, stabilization, foaming resistance, staling resistance of starch and so on.
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:
| 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 |
Packing:25kg/Bag
Shelf life:12 Months
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