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Ice Cream Emulsifiers Stabilizers Shape Retention Factory Glycerin monostearate E471
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 |
Product Description
Ice Cream Emulsifiers, Stabilizers Shape Retention, Expansion
Glycerin monostearate E471
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 emulsifier used in the ice cream processing can improve the surface tension of various substances in the ice cream, and can stably and evenly disperse the fat in the ice cream in various parts of the ice cream, which can make the ice cream more delicious. Emulsifier is a surface active substance with both lipophilic and hydrophilic groups in the molecule, which can aggregate at the oil-water interface, reduce the interfacial tension, and reduce the energy required to form an emulsion, thereby increasing the energy of the emulsion in ice cream; Through Improving the emulsification ability of ice cream and shortening the stirring time of ice cream, it will be conducive to aeration and stable foam in ice cream;Also it can generate tiny ice crystals and evenly distributed tiny bubbles,which will increase the volume ,texture and smooth surface of ice cream.
