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31566-31-1 Mono And Diglycerides GMS90 DMG95 Food Emulsifier E471 For Protein Beverage
Product Details:
| Place of Origin: | China |
| Brand Name: | CARDLO |
| Certification: | HALAL, ISO, SGS, FDA, Kosher, FSSC |
| Model Number: | DMG95 |
Payment & Shipping Terms:
| Minimum Order Quantity: | 1 MT |
|---|---|
| Price: | Negotiate |
| Packaging Details: | 25 KG/BAG |
| Delivery Time: | 7-10 business days |
| Payment Terms: | L/C, T/T |
| Supply Ability: | 3000MT per month |
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Detail Information |
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| Application: | Food Emulsifier | Other Name: | Distilled Glycerin Monostearate |
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| CAS NO.: | 123-94-4 , 31566-31-1 | Name: | GMS 90, DMG 95% |
| Highlight: | 31566-31-1 Mono And Diglycerides,GMS90 Mono And Diglycerides,Protein Beverage Food Emulsifier E471 |
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Product Description
Mono And Diglycerides 31566-31-1 GMS90 DMG95 Food Emulsifier E471 For Protein Beverage
| 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% | |
| Flour products | Breads | Improve crumb softness, provides a fine and uniform crumb structure, reduces staling rate | 0.3%-0.8% of flour |
| 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 | |
| Caramels ,toffees and chocolate | Reduce stickiness and sugar crystallization, thus improve the eating quality | 1.5%-2% of oil | |
| 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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