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Bakery Ingredients & Cake Emulsifier : Distilled Monoglyceride DMG95 Powder
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 |
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| Monoglyceride Content: | 99% | Properties: | Emulsification,Dispersion, Stability, Defoaming And Starch Anti-aging Properties |
|---|---|---|---|
| Color: | Milky White Waxy Solid Powder | Pacakage: | 25kg/Bag |
| Application: | GMS 99% Food Safe Emulsifier, 25KG/Bag Emulsifier In Chocolate, GMS 99% Emulsifier In Chocolate | ||
| High Light: | Cake Emulsifier DMG95 Powder,Bakery Ingredients DMG95 Powder,Food Industry DMG95 Powder |
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Product Description
Bakery Ingredients & Cake Emulsifier : Distilled Monoglyceride DMG95 Powder
Monoglycerides are mainly used as emulsion stabilizers in the food industry.
Its application range is very wide. It can be used in cake oil, cream, coffee mate, ice cream, cold food, liquid and solid beverages, dairy products, toffee, caramel, fruit candy, Chocolate, bread, biscuits, peanut/walnut/bean/sesame/coconut butter (milk), meat products, rice noodle products, spicy food and other foods.
The following are the usage and dosage of molecularly distilled monoglycerides in some common foods.
Application in candy
Molecularly distilled monoglycerides are widely used in candies to enhance and improve the quality of candies with their characteristics of oil resistance, shape retention, gloss enhancement, crystallization inhibition, viscosity reduction, enhancement of mouthfeel and softness, etc.
Molecularly distilled monoglycerides are used in candy and chocolate. They can easily disperse fats, reduce slurry viscosity and sugar crystallinity, and improve product edible quality. The added amount is 1.5%-2.0% of the total fat.
Molecularly distilled monoglycerides are used in chewing gum base, which can reduce the viscosity, increase the plasticity of the gum base, and prevent the product from sticking to the teeth. The addition amount is 0.30%-0.50% of the total gum base.
Application in ice cream
Molecularly distilled monoglyceride is the most ideal emulsifier and stabilizer for making high-quality ice cream. Molecularly distilled monoglycerides are used in ice cream to prevent the formation of large ice crystals, increase the delicate and smooth taste, and improve shape retention and stability. The addition amount is 0.10%-0.30% of the total amount of materials.
Application in dairy products and beverages
Molecularly distilled monoglycerides have been widely used in dairy products and beverages, and have the functions of emulsification, dispersing and moisturizing, foaming, solubilization, and antibacterial.
Molecularly distilled monoglycerides are used in protein beverages, which can improve the stability of fat and protein and prevent stratification and precipitation. The addition amount is 0.05%-0.10% of the total amount of materials.
Molecularly distilled monoglycerides are used to formulate milk, which can improve the stability of fat and protein and prevent stratification and precipitation. The addition amount is 0.10%-0.30% of the total amount of materials.
Application in noodle products
Molecularly distilled monoglycerides have a wide range of uses in noodle products. The main functions are to control crystallization, reduce surface tension, complex starch, and can be complexed with protein and fat in the raw materials to be used as an emulsifier.
Molecularly distilled monoglycerides are used in bread, which can improve the crumb structure, delay hardening, and extend shelf life. The addition amount is 0.3%-0.8% of flour.
Molecularly distilled monoglycerides are used in cakes, which can increase the volume, improve the texture, and extend the shelf life. The addition amount is 3%-10% of the fat.
Molecularly distilled monoglycerides are used in biscuits, which can improve the operation performance, increase the crispness of the biscuits, prevent the oil from oozing out, and make the dough easy to demould. The addition amount is 1.5%-2% of the fat.
Molecularly distilled monoglycerides are used in instant noodles, dried noodles, and macaroni, which can improve operating performance, reduce oil absorption, and reduce cooking loss. The addition amount is 0.1%-0.2% of flour.
Molecularly distilled monoglycerides are used in puffed foods, which can improve the operation performance, increase the expansion rate of the product, make the pores uniform, and delay the hardening. The addition amount is 0.1%-0.2% of the flour.
Technical Specifications:
|
Main Item |
Standard (GB15612-1995) |
|
Appearance (20℃) |
Milky white/Light yellow waxy solid |
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Monoglyceride content(%) |
≥90 |
|
Free Acid (%) |
≤2.5 |
|
Free Glycerin(%) |
≤2.5 |
|
Lodine Value(g/100g) |
≤4.0 |
|
Freezing Point(℃) |
60-70℃ |
|
Heavy Metals(Pb/%) |
≤0.0005 |
|
As(%) |
≤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.
