• 40% 90% Purity Glycerol Monostearate GMS DMG E471 Food Additives For Bakery Paste
  • 40% 90% Purity Glycerol Monostearate GMS DMG E471 Food Additives For Bakery Paste
  • 40% 90% Purity Glycerol Monostearate GMS DMG E471 Food Additives For Bakery Paste
40% 90% Purity Glycerol Monostearate GMS DMG E471 Food Additives For Bakery Paste

40% 90% Purity Glycerol Monostearate GMS DMG E471 Food Additives For Bakery Paste

Product Details:

Place of Origin: China
Brand Name: CARDLO
Certification: HALAL, ISO, SGS, FDA, Kosher, FSSC
Model Number: GMS99, GMS95, 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

Application: Food Emulsifier Appearance: White Or Light Yellow Powder
Name: GMS 90, DMG 95% Other Name: Distilled Monoglycerides
High Light:

Glycerol Monostearate GMS

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Glycerol Monostearate DMG

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Bakery Paste Glycerol Monostearate

Product Description

Glycerol Monostearate GMS DMG 40% 90% Purity E471 Food additives for bakery paste

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 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

 

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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