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99% Purity Natural Food Emulsifiers Glycerin Monostearate
Product Details:
| Place of Origin: | Guangzhou, China |
| Brand Name: | CARDLO |
| Certification: | HALAL; KOSHER; HACCP; ISO; GMP; SGS |
| Model Number: | GMS/ DGM |
Payment & Shipping Terms:
| Minimum Order Quantity: | 1 Ton |
|---|---|
| Price: | USD: 1000-1200 / Ton |
| Packaging Details: | 25kg/Bag ; 16 MT /20' FCL; 25MT/40'FCL |
| Delivery Time: | one week |
| Payment Terms: | L/C, D/A, D/P, T/T, Western Union, MoneyGram, WeChat,.... |
| Supply Ability: | 1000ton / month |
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Detail Information |
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| Appearance: | White Powder | Grade Standard: | Food Grade.pharmaceutical Grade |
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| Application: | Emulsifiers | Purity: | 99% |
| Supplier: | Factory Directly | Ingredient: | Food Flavor Materials |
| Product Name: | Distilled Monoglycerides | Key Word: | Glyceryl Polymethacrylate |
| KEYWORDS: | Food Grade Flavor | ||
| Highlight: | 99% Purity Natural Food Emulsifiers,99% Purity Glycerin Monostearate,Natural Food Emulsifiers Glycerin Monostearate |
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Product Description
Natural Food Emulsifiers Edible Food Additives Water Dispersible Glycerin Monostearate Self-emulsifying HALAL
Water Dispersible Glycerin Monostearate is mainly made up of glycerin monostearate, which is milky white solid powder at room temperature. It can disperse in water easily as a result of its high HLB value. In addition, Water Dispersible Glycerin Monostearate has strong thermal stability, hydrolytic stability and good biodegradability, which can form micelle easily and reduce the interfacial tension of oil/water boundary surface. It has good compatibility with other emulsifiers and hydrophilic colloid without any adverse effects on color, aroma and taste of food.
- Product Description
Application:
| Type | Application | Benefit | |
|---|---|---|---|
| Type 1 | Ice cream | Avoid forming large ice crystal, improve mouth feels and provide creamy texture, improve stabilization | |
| Cosmetic | As emulsifying agent, dispersing agent and thickener | ||
| Type 2 | Protein beverage | stabilize the fat and protein, prevent elimination and sedimentation | |
| Confection / chocolate | Reduce stickiness and sugar crystallization, thus improve the eating quality | ||
| Dairy product | Promote milk fat dispersing, prevent stratification | ||
| Type 3 | Bread / cake |
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- Certification
