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25kg Bakery Emulsifiers DMG Prevents Formation Lumps Provides Flow Ability To Chocolates Easy For Transport
Product Details:
| Place of Origin: | CHINA |
| Brand Name: | CARDLO |
| Certification: | HALAL, ISO22000, Kosher |
Payment & Shipping Terms:
| Minimum Order Quantity: | 1 Ton |
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| Price: | USD1600--2000/ton FOB Port Guangzhou |
| Packaging Details: | 5kg/bag or 20kg/carton or 25kg/drum. |
| Delivery Time: | In 2 Weeks Upon Receiving L/C or Full Pre-Payment |
| Payment Terms: | L/C, T/T |
| Supply Ability: | 6,000 Tons Per Month |
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Detail Information |
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| Appearance: | Milky White Powder | Application: | Bakery Bread Emulsifier, Stabilizer, Improver |
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| Packing: | 25kg/craft Bag | Shelf-life: | 24 Months |
| Delivery: | In 2 Weeks Upon Received Full Pre-Payment | Sample: | Available Upon Request |
| Highlight: | 25kg Bakery Emulsifiers,DMG Prevent Bakery Emulsifiers |
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Product Description
DMG Prevents Formation Lumps Provides Flow-ability To Chocolates Easy For Transport
Application of distilled monoglyceride (DMG)
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.
Almost 60% of the DMG produced is used for baked goods. The dispersion of DMG in dough depends on the particle size and the melting point of the DMG. They are specifically used in the bread doughs as it increases the fermentation stability of the dough so that the dough doesn’t collapse during transport thus degrading the final quality of the product. Besides this the DMG also forms a complexation with the starch in the bread preventing recrystallization of starch during storage thus increasing the shelf life.
SUGAR CONFECTIONERY
The use of DMG in confectioneries prevents the formation lumps and provides flow-ability to the product making it easy for transport.
BREADS
The addition of DMG also prevents the formation of blisters on bread. This has gained popularity in bakers as it gives a smooth final texture to the bread.
CAKE
The use of DMG in cakes is due to its property of better aeration of batter and decreasing crumb hardness over time other the emulsification.
SPREADS
In low fat spreads it is particularly difficult as the water content has to be stabilized more than once but emulsifier (DMG) greatly helps in the stabilization process.
ICE CREAM
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.
MARGARINE
DMG in margarine helps in the stability of water droplets distribute evenly in oil in the water in oil emulsion of the margarine.
DMG is used in coffee whitener for better dispersion and whitening and to provide stability to the end mixture.
DAIRY
In dairy DMG provides stability to the UHT treatment and improves firmness after the whipping.
CEREALS
The use of DMG in cereals reduces its sticking and clumping and composites the starch during processing of the cereals.
PEANUT BUTTER
It is added to peanut butter to improve the oil stability and spread-ability enhancing the taste of the product.
