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Mono Diglyerides E471 Food Addtitives For Bakery Ice Cream
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 |
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| Type: | Emulsifiers | Shelf Life: | 2 Years,24 Months |
|---|---|---|---|
| Grade: | Food Grade | Application: | Food |
| Origin: | China | Character: | POWDER |
| Highlight: | 204-664-4,E471 Food Addtitives |
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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
| 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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