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White Waxy Flake Distilled Glycerol Monostearate 123-94-4 E471 For Margarine Butter
Product Details:
| Place of Origin: | CHINA |
| Brand Name: | cardlo |
| Certification: | HALAL ISO22000 FCCA KOSHER |
| Model Number: | E471 |
Payment & Shipping Terms:
| Minimum Order Quantity: | 1MT |
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| Price: | USD 2500 |
| Packaging Details: | Paper bag /OEM |
| Delivery Time: | 5-8 working days |
| Supply Ability: | 3000MT/Month |
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Detail Information |
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| Type: | Emulsifier | Cas No.: | 123-94-4 |
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| Other Names: | GMS/E471 | Application: | Shortening |
| Material: | Palm Oil | Shelf Life: | 24 Months |
| High Light: | White Waxy Flake Distilled Glycerol Monostearate,123-94-4 Distilled Glycerol Monostearate,Margarine Butter Distilled Glycerol Monostearate |
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Product Description
Distilled Glycerol Monostearate CAS NO 123-94-4 E471 for Margarine and Butter
1.Physical and Chemical character:
Distilled Glycerol Monostearate (monoglyceride) is a white waxy flake or bead solid, insoluble in water, and can be dispersed in water by vigorous shaking and mixing with hot water. It is a water-in-oil emulsifier. Soluble in hot organic solvents ethanol, benzene, acetone and mineral oil and fixed oil. The freezing point is not lower than 54℃. According to Bite Chemical, which supplies glycerol monostearate, Glycerol monostearate has a wide range of uses, especially in the field of food, where glycerol monostearate is often added to margarine and butter.
Here's how Distilled Glycerol Monostearate works in margarine and butter:
Margarine: Margarine is divided into four types according to its shape: hard, soft, liquid and powder. According to its use, it is divided into two types: household use and food industry use. The former is divided into meal use, bread spread, cooking and ice cream production. The latter is divided into bakery, pastry and pies. The main difference is the formula, the raw oil used and the modification requirements. Glyceryl monostearate forms emulsions by reducing interfacial tension and making the water and oil phases easier to mix, making margarine emulsions more stable and avoiding the "gritty feel" caused by emulsion stability and crystallization transformation. Margarine quality has declined.
Butter: Butter, also known as butterfat and butter, is made by separating the cream and skim milk in the milk, making the cream mature and stirring. The biggest difference between butter and cream is the ingredients, butter is higher in fat. The high-quality butter is light yellow in color, uniform and delicate in texture, without moisture oozing out of the cut surface, and has a fragrant smell. Glyceryl monostearate is also widely used in butter, which can increase the plasticity and emulsion stability of the product and improve the taste and flavor of the product. The general usage is 0.2%~0.4%
2. Specifications
| Inspection items | Standard |
| Appearance | White or light yellow powder solid without impurities, odorless, tasteless |
| Glycerin Monostearate content | ≥ 90.0 |
| Iodine value | ≤4.0 |
| Free glycerin | ≤ 2.5 |
| Freezing point | 60.0-70.0 |
| Free acid (stearic acid) | ≤ 2.5 |
| Arsenic (As) | ≤ 0.0001 |
| Heavy metals (plumbum) | ≤ 0.0005 |
3 .Package and application
| Shelf life | 24 months |
| Packaging | 25kg/bag |
Distilled Glycerol Monostearate as a high quality and efficiency food emulsifier, it’s widely used as good emulsifier and stabilization in food, it has been used in the industry areas of food, medicine, plastic, cosmetic etc. It is also a safe food additive which is completely non-toxic and harmless, and there is no restriction intake by the human body.
4. Storage:
Storage Conditions: the product should be stored in ventilated, clean, dry place, not with toxic, hazardous and corrosive and other substances exist.
