• Ice Cream Stabilizer Distilled Monoglyceride DMG95 Powder E471
  • Ice Cream Stabilizer Distilled Monoglyceride DMG95 Powder E471
  • Ice Cream Stabilizer Distilled Monoglyceride DMG95 Powder E471
Ice Cream Stabilizer Distilled Monoglyceride DMG95 Powder E471

Ice Cream Stabilizer Distilled Monoglyceride DMG95 Powder E471

Product Details:

Place of Origin: Guangzhou
Brand Name: CARDLO
Certification: ISO,HALAL,KOSHER
Model Number: DMG95

Payment & Shipping Terms:

Minimum Order Quantity: 1MT
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

Monoglyceride Content: 99% Properties: Emulsification,Dispersion, Stability, Defoaming And Starch Anti-aging Properties
Application: Ice Cream, Milk Powder, Bread Etc Color: Milky White Waxy Solid Powder
Pacakage: 25kg/Bag
High Light:

Bakery Emulsifiers Distilled Monoglyceride


DMG95 Powder Emulsifiers Used In Bakery


Ice Cream Emulsifier Powder DMG95

Product Description

Bakery emulsifiers :Distilled Monoglyceride DMG95 Powder E471


What is Glyceryl Monostearate?

Glyceryl monostearate (GMS) is an effective Emulsifier used in the baking industry available in the form of small beads, flakes, or powders. In addition to emulsification, GMS is a thickening agent and a stabilizer.

In baking, it is used to improve dough quality and stabilize fat/protein emulsions.

CAS No.:31566-31-1 MF:C21H42O4

EINECS No.: 204-664-4 Model Number: E471/Food Grade



The ratio of hydrophilic to lipophilic moieties, called hydrophilic-lipophilic balance (HLB) is used in classifying emulsions. HLB values range from 0-20 with lower values indicating dominant lipophilic character while higher values indicate hydrophilic character. GMS has a HLB value of 3.8, making it lipophilic and suitable for uses in w/o emulsions, such as batters and doughs, dairy and other products.

GMS is used in a paste form, i.e. mixed with water and other ingredients to improve gel stability. It is an unsaturated monoglyceride and offers better stability than other unsaturated monoglycerides, such as oleic acid.

It is used in the baking industry to:

  • Help in the formation and maintenance of uniform dispersions of immiscible solvents.
  • Stabilize emulsions via displacing proteins from oil, wax or solvent surfaces.
  • Improve bread texture, and retard staling due to its complexation with starch amylopectin
  • Improve aeration of doughs and batters.


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.



Food Additive:With the properties of Emulsification, Dispersion, Stability, Defoaming and Starch Anti-aging properties

Ice Cream Stabilizer Distilled Monoglyceride DMG95 Powder E471 0Ice Cream Stabilizer Distilled Monoglyceride DMG95 Powder E471 1

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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