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Low HLB: 3- Distilled Monoglyceride E471 DMG95 As Lipophilic Emulsifier For Food
Product Details:
| Place of Origin: | Guangzhou |
| Brand Name: | CARDLO |
| Certification: | ISO,HALAL,KOSHER |
| Model Number: | DMG |
Payment & Shipping Terms:
| Minimum Order Quantity: | 1MT |
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| Price: | USD1000-1200/MT |
| Packaging Details: | 25kg/Bag |
| Delivery Time: | 5-8 work days |
| Supply Ability: | 3000 MT per month |
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Detail Information |
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| Monoglyceride Content: | 95% MIN | Properties: | Emulsification,Dispersion, Stability, Defoaming And Starch Anti-aging Properties |
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| Application: | Ice Cream, Milk Powder, Bread Etc | Color: | Milky White Waxy Solid Powder |
| Pacakage: | 25kg/Bag | ||
| High Light: | Distilled Glycerol Monolaurate,GMS99 Glycerol Monolaurate,GMS99 emulsifiers in food |
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Product Description
Food Emulsifiers: Distilled Monoglyceride E471 DMG95
Description:
Distilled Monoglyceride (DMG95), also called distilled glycerin monostearate or Glycerin Monostearate GMS99, is made with natural vegetable oil and fat, which is the most widely applied for food emulsifier.
CAS No.:31566-31-1 MF:C21H42O4
EINECS No.: 204-664-4 Model Number: E471/Food Grade
Technical Specifications:
| Main Item | Standard (GB15612-1995) | Test Result |
| Appearance (20℃) | Milky white/Light yellow waxy solid | Milky white waxy solid powder |
| Monoglyceride content(%) | ≥90 | 99.2 |
| Free Acid (%) | ≤2.5 | 0.36 |
| Free Glycerin(%) | ≤2.5 | 0.31 |
| Lodine Value(g/100g) | ≤4.0 | 0.24 |
| Freezing Point(℃) | 60-70℃ | 65.1 |
| Heavy Metals(Pb/%) | ≤0.0005 | ＜0.0005 |
| As(%) | ≤0.0001 | ＜0.0001 |
Package: 25kg/bag Shelf life: 24 months
Storage : Keep in a dry, clean and close place, and avoid excessive exposure to light, moisture and air.
Application:
Food Additive:With the properties of Emulsification, Dispersion, Stability, Defoaming and Starch Anti-aging properties
| Application | Benefit | Suggested Dosage | |
| Protein beverage | Stabilize the fat and protein, prevent elimination and sedimentation | 0.05%-0.1% | |
| Ice Cream | Avoid forming large ice crystal, improve mouth feels and provide creamy texture, improve stabilization | 0.1%-0.2% | |
| Starch products | Breads | Improve crumb softness, provides a fine and uniform crumb structure, reduce staling rate | 0.3%-0.8% of Starch |
| Cakes | Enlarge volume, improve texture, prolong the shelf life | 3%-10% of oil | |
| Biscuit | Improve process properties, prevent oil separating out and make the dough easy to off-module | 1.5%--2% of oil | |
| Oils and fats | Margarine | Adjust the oil crystal, imparts fine and stable water dispersion | Subject to different purpose |
| Shortening | Adjust the oil crystal, improve its function properties | Subject to different purpose | |
| Coffee-whitener | Give a more uniform fat globule size distribution resulting in improved whitening effect | Subject to different purpose | |
| Chewing gum | Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA | 0.3%-0.5% of base | |
| Meats products | Help fat disperse and combine with water and starch, prevent starch retrogradation | 0.1%-1.0% | |
| Edible antifoaming agent | Decrease or inhibit foaming during production | 0.1%-1.0% | |
| Peanut butter | Improve stabilization | 0.1%-0.2% | |
| Granular potato products | Ensure uniformity, improve structure and make production easier | 0.3%-1.0% of starch | |
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