 |
123-94-4 E471 Food Emulsifier Water Dispersible Glycerin Monostearate White Powder
Product Details:
| Place of Origin: | CHINA |
| Brand Name: | CARDLO |
| Certification: | FDA, FCCS22000, HALAL, ISO9001, KOSHER |
Payment & Shipping Terms:
| Minimum Order Quantity: | 1 Ton |
|---|---|
| Price: | USD 2,100--2,500/ton FOBPort Guangzhou/Shenzhen |
| Packaging Details: | 25 Kg/Bag; Palleted 13 Tons/20' FCL ; Un-palleted 16 Tons/20' FCL; (Un-)Palleted 26 Tons/40' FCL |
| Delivery Time: | Within 2 Weeks Upon receiving L/C or Payment |
| Payment Terms: | L/C, T/T |
| Supply Ability: | 3,000 Tons Per Month |
|
Detail Information |
|||
| Application: | Food Emulsifiers, Stabilizers, Improvers | Cas No.: | 123-94-4, 31566-31-1 |
|---|---|---|---|
| Molecular Formula: | C21H42O4 | Character: | White Powder |
| Shelf-life: | 24 Months | Sample: | Available Upon Request |
| Highlight: | 123-94-4 E471 Food Emulsifier,Water Dispersible E471 Food Emulsifier,E471 Food Emulsifier White Powder |
||
Product Description
E471 Food Emulsifier - Water Dispersible Glycerin Monostearate - White Powder
E471 Food Emulsifier -
Water Dispersible Glycerin Monostearate
Water Dispersible Glycerin Monostearate is mainly made up of glycerin monostearate, which is white powder at room temperature.
Water Dispersible Glycerin Monostearate can disperse in water easily as a result of its high HLB value. In addition, it has strong thermal stability, hydrolytic stability and good biodegradability, which can form micelle easily and reduce the interfacial tension of oil/water boundary surface.
Water Dispersible Glycerin Monostearate has good compatibility with other emulsifiers and hydrophilic colloid without any adverse effects on color, aroma and taste of food.
Application:
| Type | Application | Benefit |
| Type I | Ice cream | Avoid forming large ice crystal, improve mouth feels and provide creamy texture, improve stabilization |
| Cosmetic | As emulsifying agent, dispersing agent and thickener | |
| Type II | Protein beverage | stabilize the fat and protein, prevent elimination and sedimentation |
| Confection/chocolate | Reduce stickiness and sugar crystallization, thus improve the eating quality | |
| Dairy product | Promote milk fat dispersing, prevent stratification | |
| Type III | Bread/cake | Improve crumb softness, provides a fine and uniform crumb structure, prolong the shelf life |
| Meats products | Help fat disperse and combine with water and starch, prevent starch retrogradation | |
| Granular potato products | Ensure uniformity, improve structure and make production easier | |
| Peanut butter | Improve stabilization |
Quality index:
| Index | |
| Appearance (20°C) | White Powder |
| Free Acid/% ≦ | 2.5 |
| Iodine Value(g/100g) ≦ | 4.0 |
| Freezing Point/°C | 60.0~70.0 |
| Heavy Metals (Pb/%) ≦ | 0.0005 |
| As/% ≦ | 0.0001 |
Packing: 25kg/Bag
Shelf life: 24 Months
