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Cold Beverage Emulsifier And Stabilizer Distilled Glycerin Monostearate
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: | Cold Beverage Emulsifier,Distilled Glycerin Monostearate Beverage Emulsifier |
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Product Description
Cold beverage emulsifier and stabilizer Distilled Glycerin Monostearate China factory
Distilled Monoglyceride Added to Beverage
Distilled monoglycerides are used as a high-quality food additive. It is obtained by reacting hydrogenated palm oil and glycerol, purified by a molecular distillation device, and used as an emulsifier in the food industry.
The properties are white waxy flakes or bead solids, insoluble in water, and can be dispersed by vigorous shaking and mixing with hot water. It is a water-in-oil emulsifier. Soluble in hot organic solvents ethanol, benzene, acetone, mineral oil, and fixed oil. The freezing point is not lower than 54℃.
As an additive for food candies, it is used as an emulsifier to cold beverages, The specific usage is as follows:
1. Beverages, added to fat-containing protein drinks, can improve stability, and prevent oil from floating and protein from sinking. It can also be used as a stabilizer in emulsified essence. It can not only mix sugar and fat materials quickly and evenly, but also not separate after cooling, which can prevent graining, granulation and oil leakage.
2. Candy and chocolate can prevent the separation of oil and fat in candies such as toffee; prevent the crystallization of chocolate sugar and the separation of oil and water, and increase the delicate feeling. The reference dosage is 0.2% to 0.5%.
3. Ice cream can make the tissue mix evenly, the tissue is fine and smooth, the puffing activity is improved, and the shape retention is improved.
4. Margarine can prevent oil-water separation, stratification, and other phenomena, and improve the quality of products.
5. Bread, can improve the dough structure, prevent the bread from aging, the bread is soft, the volume increases, it is elastic, and the shelf life is extended.
6. Pastry, compatible with other emulsifiers, as a foaming agent of pastry, and forming a complex with protein, thereby producing a moderate bubble film, and the volume of the dessert will increase.
7. For biscuits, adding into the dough can make the oil evenly dispersed in an emulsified state, effectively prevent the oil from oozing out, and improve the brittleness of the biscuits.
