• E471 Mono And Diglycerides HALAL KOSHER FSSC22000 GMS 95 DMG 95
  • E471 Mono And Diglycerides HALAL KOSHER FSSC22000 GMS 95 DMG 95
E471 Mono And Diglycerides HALAL KOSHER FSSC22000 GMS 95 DMG 95

E471 Mono And Diglycerides HALAL KOSHER FSSC22000 GMS 95 DMG 95

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

CAS NO.: 123-94-4 , 31566-31-1 Application: Food Emulsifier E471
High Light:

E471 Mono And Diglycerides

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DMG 95 Mono And Diglycerides

Product Description

Distilled Glycerin Monostearate

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 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

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