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Whipping Cream Emulsifier Stabilizer Strengthen The Bubble Walls 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 |
Product Description
Whipping Cream Emulsifier Stabilizer Strengthen The Bubble Walls
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.
Emulsifier is a surface active ingredient due to its hydrophilic and lipophilic properties. It is located at the interface of the oil globule and the slurry after interacting with the protein, or at the interface of the gas slurry if in a foam. Therefore, it reduces the interfacial tension between the two segments. Proteins and emulsifiers also mutually influence fat globule membranes and their emulsification stability and resistance to mechanical interactions. The effect depends on the hydrophilic and lipophilic groups as well as the ionic nature. The main function of the emulsifier in whipped toppings is to break the balance of fat globule membrane encapsulated in the cream homogenization process. During storage of liquid cream, the proteins that coat the fat globules are replaced by emulsifiers. Thus, fat globules clumping and partial coagulation are promoted. This is important for the distribution and structure of the bubbles formed during whipping. In addition, the emulsifier is very important to the stability of the formed bubbles, such as the strength of the bubble walls.
