Product Description
DGM 99% Distilled Monoglycerides Ice Cream Emulsifier with Halal / Kosher
Description
Distilled monoglyceride is made with natural vegetable oil and fat, which is the most widely applied food emulsifier. Molecularly Distilled Glycerin Monostearate (GMS) is made with natural vegetable oil and fat, which is the most widely applied food emul-sifier. Cardlo is DM-99 GMS is produced by Germany six-stage distillation equipment. It has higher mono-stearate content (> 99%).
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. Breads
Function: improves crumb softness, provides a fine and uniform crumb structure, reduces staling rate
Dosage: 0.3%-0.8% of flour
2. Cakes
Function: Enlarge volume, improve texture, prolong the shelf life
Dosage: 3%-10% of oil
3. Biscuit
Function: Improve process properties, prevent oil separating out and make the dough easy to off- module
Dosage: 1.5%-2% of oil
4. Instant noodles
Function: Improve process properties, decrease oil absorbing and cooking lost
Dosage: 0.1%-0.2％ of flour
5. Extrusion snacks
Function: Improve process properties, increase swelling rate, provide a fine and uniform crumb structure, reduce staling rate
Dosage: 0.1%-0.2％ of flour
6. Caramels, toffees and chocolate
Function: reduce stickiness and sugar crystallization, thus improve the eating quality
Dosage: 1.5%-2% of oil
7. 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
8. Meat products
Function: Help fat disperse and combine with water and starch, prevent starch aging
Dosage: 0.1%-1.0% of total products
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
