• GMS DMG Powder 40% Min Mono And Diglycerides Food Emulsifier E471
  • GMS DMG Powder 40% Min Mono And Diglycerides Food Emulsifier E471
GMS DMG Powder 40% Min Mono And Diglycerides Food Emulsifier E471

GMS DMG Powder 40% Min Mono And Diglycerides Food Emulsifier E471

Product Details:

Place of Origin: China
Brand Name: CARDLO
Certification: HALAL, ISO, SGS, FDA
Model Number: GMS40

Payment & Shipping Terms:

Minimum Order Quantity: 1 MT
Price: Negotiate
Packaging Details: 25kg/bag
Delivery Time: 7-10 business days
Payment Terms: L/C, T/T
Supply Ability: 3000MT per month
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Detail Information

Type: Emulsifiers,Thickeners,Stabilizers,Chewing Gum Bases Cas No.: 123-94-4
Other Names: GMS,Esters Of Fatty Acids,Glyceryl Monostearate;Monostearin,DMG Grade: Food Grade
Appearance: White Powder Application: Emulsifiers,Food Addtive,as Food Thickener
Product Name: Best Price Food Additives Glycerin Monostearate,emulsifier,Distilled Monoglyceride Color: Light Yellow,white Powder
Shelf Life: 24 Months Form: White Powder Or Flake
Purity: 40% Sample: Availiable
Usage: As Thickeners/emulsifier In Food Making
High Light:

Food Emulsifier Mono And Diglycerides

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Food Grade Mono And Diglycerides

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123-94-4 Mono And Diglycerides

Product Description

 

Mono And Diglycerides Food Emulsifier E471 GMS DMG 40% Min

 

Mono and Diglycerides

 

Mono-and Diglycerides bring key functionality to oils and fats, dairy products, frozen desserts and confectionery.It is available in variations depending on the concentration of mono-diglyceride. Variants are available with a mono-diglyceride concentration of 40-60%. Mono-and Diglycerides are non-ionic surfactants with properties (emulsifying, dispersing, foaming, antifoaming, restraining starch retrogradation and controlling fat condensation).

 

 

Application:

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

 

Quality index:

Index Standard(GB1986-2007) Test result
Appearance (20°C) 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 glycerol (w/%) ≦7.0 0.38
Residue on ignition (w/%) ≦0.5 < 0.5
Pb (mg/g) ≦2 < 2
As ( mg/g) ≦2 < 2

 

 

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