Product Description
E471 Dairy and Bread Emulsifier Distilled Monoglycerides with Halal / Kosher
Description
Distilled monoglyceride is made with natural vegetable oil and fat, which is the most widely applied food emulsifier.
Distilled Diglycerine ester is where diglycerine reacts with fatty acids and its monoester content is heightened by distillation.
One molecule of diglycerine is bound with one molecule of fatty acid in a chemical formula of distilled diglycerine ester. There are three hydroxyl groups, therefore it possesses more hydrophilic properties than monoglyceride which is the most used in the world.
| |
Distilled Diglycerol Monostearate |
Decaglycerol Monolaurate |
Decaglycerol Moooleate |
Decaglycerol Monostearate |
Tetraglycerol Monostearate |
Tetraglycerol Moooleate |
Tetraglycerol Polyricinoleate |
| Type |
DS-100A |
J-0021 |
J-0381 |
J-0081H |
J-4081 |
J-4581 |
PR-100 |
| Physical form |
plastic |
viscous paste |
hydrated paste |
small beads |
viscous paste |
| Acid value (max.) |
3 |
6 |
1 |
10 |
12 |
3 |
| Iodine value |
2 max. |
3 max. |
23 - 33 |
|
3 max. |
38 - 58 |
72 - 103 |
| Saponification value |
120 - 135 |
60 - 72 |
55 - 67 |
21 - 26 |
136 - 160 |
120 - 150 |
|
| Hydroxyl value |
|
|
|
|
|
|
75 - 100 |
| HLB (calculated) |
|
|
|
|
5.6 |
6.3 |
|
| Applications |
effective as o/w emulsifier, excellent alpha-ending emulsifier, alpha-crystalline stabilizer for sponge cake foaming gel. |
effective as o/w emulsifier.
aerated food with high fat content cakes and sponges, certain types of margarine and other emulsions. |
effective as o/w emulsifier. excellent viscosity reducer for chocolate. |
1. Protein beverage
Function: stabilize the fat and protein, prevent elimination and sedimentation
Dosage: 0.05%-0.1% of total products
2. Ice cream
Function: avoid forming large ice crystal, improve mouth feels and provide creamy texture, improve stabilization
Dosage: 0.1%-0.2% of total products
3. Breads
Function: improves crumb softness, provides a fine and uniform crumb structure, reduces staling rate
Dosage: 0.3%-0.8% of flour
4. Caramels, toffees and chocolate
Function: reduce stickiness and sugar crystallization, thus improve the eating quality
Dosage: 1.5%-2% of oil
5. Chewing gum
Function: Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA
Dosage: 0.3%-0.5% of base
Packing & Shipping
Packaging Details : 25kg per bag,,
16 Tons by 20F Container,,
26 Tons by 40F Container,,
Lead Time : large stocks for fast shipment , within 7 days after comfirm.
Port : Huangpu, Guangzhou
