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FSSC Ice Cream Stabilizer Distilled Monoglyceride E471 With Kosher Certificated
Product Details:
| Place of Origin: | Guangzhou, China |
| Brand Name: | CARDLO |
| Certification: | ISO,HALAL,KOSHER, FSSC, REACH |
| Model Number: | DMG95 GMS99 |
Payment & Shipping Terms:
| Minimum Order Quantity: | 1MT |
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| Price: | USD1760-1800/MT |
| Packaging Details: | 25kg/Bag |
| Delivery Time: | 5-8 work days |
| Supply Ability: | 6000 MT per month |
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Detail Information |
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| Monoglyceride Content: | 99% | Properties: | Emulsification,Dispersion, Stability, Defoaming And Starch Anti-aging Properties |
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| Application: | Ice Cream, Milk Powder, Bread Etc | Color: | Milky White Waxy Solid Powder |
| Pacakage: | 25kg/Bag | ||
| Highlight: | Ice Cream Stabilizer Kosher Certificated,Ice Cream Stabilizer E471,Ice Cream Distilled Monoglyceride E471 |
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Product Description
Distilled Monoglyceride DMG95 Powder E471
What is Glyceryl Monostearate?
DMG is mainly used in manufacture of bread, sponge cake, ice cream, protein bars, biscuits, crackers, candy, caramel, chocolate and bubble gum base etc. Their main function is to prevent oil and water separation and give a consistent texture to the end product. They have an HLB number ranging from 3-6 and are dissolved in oils and water in oil emulsions.
Ice creams are a rather complex system, DMG in this system helps stabilize the oil water interfacial tension and promote desorption of milk protein from the interface.
Technical Specifications:
| Main Item | Standard (GB15612-1995) | Test Result |
| Appearance (20℃) | Milky white/Light yellow waxy solid | Milky white waxy solid powder |
| Monoglyceride content(%) | ≥90 | 99.2 |
| Free Acid (%) | ≤2.5 | 0.36 |
| Free Glycerin(%) | ≤2.5 | 0.31 |
| Lodine Value(g/100g) | ≤4.0 | 0.24 |
| Freezing Point(℃) | 60-70℃ | 65.1 |
| Heavy Metals(Pb/%) | ≤0.0005 | ＜0.0005 |
| As(%) | ≤0.0001 | ＜0.0001 |
Package: 25kg/bag Shelf life: 24 months
Storage : Keep in a dry, clean and close place, and avoid excessive exposure to light, moisture and air.
Application:
Food Additive:With the properties of Emulsification, Dispersion, Stability, Defoaming and Starch Anti-aging 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% | |
| Starch products | Breads | Improve crumb softness, provides a fine and uniform crumb structure, reduce staling rate | 0.3%-0.8% of Starch |
| 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 | |
| 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 | |
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