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White E471 Food Emulsifier Fantastic Food Additives Mono And Diglycerides For Protein Beverge
Product Details:
| Place of Origin: | CHINA |
| Brand Name: | CARDLO |
| Certification: | HALAL,KOSHER |
| Model Number: | GMS40 |
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 |
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Detail Information |
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| Type: | Emulsifiers | Cas No.: | 31566-31-1,123-94-4 |
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| Shelf Life: | 2 Years | Appearance: | White Powder |
| Color: | White Color | Product Name: | Best Price Food Additives Glycerin Monostearate |
| Usage: | Emulsifier | Application: | Food,pharmaceutical,Cakes |
| Form: | Powder | Sample: | Availiable |
| Origin: | China | Packing: | 25 KG/BAGS |
| High Light: | White E471 Food Emulsifier,Protein Beverge E471 Food Emulsifier,Mono And Diglycerides |
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Product Description
E471 Fantastic Food Additives Mono And Diglycerides For Protein Beverge , Bread And Cake , Ice Cream
Description:
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).
Mono-and Diglycerides are oil related and their sensory properties are similar to those of oils. Their consistency is related to fatty acid groups and can be oily, fatty or waxy in general. In general, monoglycerides have a higher consistency and melting point than the fats or fatty acids they are used for.
Application:
| 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 |
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(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 |
