• E471 Mono Diglyerides Powder Food Addtitives For Bakery
E471 Mono Diglyerides Powder Food Addtitives For Bakery

E471 Mono Diglyerides Powder Food Addtitives For Bakery

Product Details:

Place of Origin: GUANGZHOU,CHINA
Brand Name: CARDLO

Payment & Shipping Terms:

Minimum Order Quantity: 1 TON
Packaging Details: 25 KG BAGS
Delivery Time: 7-11 WORKDAYS
Payment Terms: L/C, T/T
Supply Ability: 1000TON/ MONTH
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Detail Information

High Light:

E471 Mono Diglyerides Powder

,

31566-31-1 Mono Diglyerides Powder

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204-664-4 Food Addtitives

Product Description

Product Description

E471 Mono and Diglyerides powder- Food addtitives for Bakery and Ice cream

Mono and Diglyerides powder E471: Food ingredients for Bakery, milk powder etc products

Description:

Mono-and Diglycerides are non-ionic surfactants with properties (emulsifying, dispersing, foaming, antifoaming, restraining starch retrogradation and controlling fat condensation). With mono-diglyceride concentration of 40-60%

 

 

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 yellow waxy
Monoglyceride content(%) 40~60 48.0
Acid value (mg KOH/g) ≤5.0 0.39
Free Glycerin(%) ≤7.0 0.38
Residue on ignition (w/%) ≤0.5 <0.5
Pb (mg/g) ≤2 <2
As(mg/g) ≤2 <2

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.

 E471 Mono and Diglyerides powder- Food addtitives for Bakery and Ice cream 1 E471 Mono and Diglyerides powder- Food addtitives for Bakery and Ice cream 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

 

 

 
 

 

 

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