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31566-31-1 E471 Food Additives Distilled Glycerin Monostearate For Ice Cream Flour Products
Product Details:
| Place of Origin: | CHINA |
| Brand Name: | CARDLO |
| Certification: | HALAL, KOSHER |
| Model Number: | GMS99 |
Payment & Shipping Terms:
| Minimum Order Quantity: | 1 ton |
|---|---|
| Price: | negotiate |
| Packaging Details: | 25 KGS/BAG |
| Delivery Time: | 15 days |
| Payment Terms: | L/C, T/T |
| Supply Ability: | 30000 tons/year |
|
Detail Information |
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| Type: | Emulsifiers | Cas No.: | 31566-31-1,123-94-4 |
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| Other Names: | Glycerol Monostearate GMS | Shelf Life: | 2 Years |
| Appearance: | White Powder | Grade: | Food Grade |
| Color: | White Color | Product Name: | Best Price Food Additives Glycerin Monostearate |
| Usage: | Emulsifier | Application: | Food,pharmaceutical,Cakes |
| Form: | Powder | Sample: | Availiable |
| Purity: | 98% | Origin: | China |
| Packing: | 25 KG/BAGS | Character: | POWDER |
| High Light: | 31566-31-1 E471 Food Additives,Ice Cream E471 Food Additives,Distilled Glycerin Monostearate |
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Product Description
E471 Food Additives Distilled Glycerin Monostearate For Ice Cream, Flour Prodcuts
Description:
Molecularly 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:
| 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 | |
For non-food: PVC lubricants, cosmetics auxiliary emulsifier and thickener, antifogging agent of agricultural greenhouse plastic film, antistatic agent of packaging film.
Technical Specifications:
| 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 |
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