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E471 Distilled Monoglyceride HALAL KOSHER FSSC Mono And Diglycerides of fatty acids
Product Details:
| Place of Origin: | China |
| Brand Name: | CARDLO |
| Certification: | HALAL, ISO, SGS, FDA, Kosher, FSSC22000, RSPO, REACH |
| Model Number: | GMS99, GMS95, DMG95, GMS90 |
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 |
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Detail Information |
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| Cas No.: | 123-94-4,31566-31-1 | Type: | Emulsifiers,Stabilizers,Thickeners |
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| Other Names: | DMG,distilled Monoglyceride,GMS,Glyceryl Monostearate,GMS90 | Grade: | Food Grade |
| Shelf Life: | 24 Months | Color: | White,Light Yellow |
| Appearance: | White Powder | Application: | Food,daily Chemical And Food Industry |
| Product Name: | Distilled Monoglyceride,halal Distilled Monoglyceride E471 In Ice Cream,HALAL Food Emulsifier E471 DMG Distilled Monoglyceride | Free Glycerol (%): | 1.0 Max |
| Purity: | 99% Min | Name: | Distilled Monoglycerides |
| High Light: | 31566-31-1 Distilled Monoglyceride,FSSC Distilled Monoglyceride,123-94-4 Distilled Monoglyceride |
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Product Description
E471 Distilled Monoglyceride HALAL KOSHER FSSC Mono And Diglycerides of fatty acids
Distilled Monoglyceride (GMS) is made with natural vegetable oil and fat, which is the most widely applied food emulsifier. Cardlo’s DM-99 GMS is produced by Germany six-stage distillation equipment. It has higher monostearate content (> 99%), lower impurity content, long-term stable physical-chemical indexes and higher emulsifying properties.Distilled Glycerin Monostearate (GMS) is made with natural vegetable oil and fat, which is the most widely applied food emulsifier. Cardlo’s DM-99 GMS is produced by Germany six-stage distillation equipment. It has higher monostearate content (> 99%), lower impurity content, long-term stable physical-chemical indexes and higher emulsifying properties.
| 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 | |
| Index | Standard(GB15612-1995) | Test result |
| Appearance (20°C) | Milky white/light yellow waxy solid | Milky white waxy solid powder |
| Monoglyceride content/% | ≥90% | 99.2 |
| Free Acid/% | ≦2.5 | 0.36 |
| Iodine Value(g/100g) | ≦4.0 | 0.24 |
| Freezing Point/°C | 60.0~70.0 | 67.5 |
| Heavy Metals (Pb/%) | ≦0.0005 | <0.0005 |
| As/% | ≦0.0001 | <0.0001 |
