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FSSC Certificated Food Additive Distilled Monoglyceride Non Dairy Creamer Ingredient
Product Details:
| Place of Origin: | Guangzhou |
| Brand Name: | CARDLO |
| Certification: | ISO,HALAL,KOSHER |
| Model Number: | DMG95 |
Payment & Shipping Terms:
| Minimum Order Quantity: | 1MT |
|---|---|
| Price: | USD1600-2000/MT |
| Packaging Details: | Craft bag with PE inner bag, 25kg/Bag |
| Delivery Time: | 5-8 work days |
| Supply Ability: | 6000 MT per month |
|
Detail Information |
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| Monoglyceride Content: | 99% | Properties: | Emulsification,Dispersion, Stability, Defoaming And Starch Anti-aging Properties |
|---|---|---|---|
| Color: | Milky White Powder | Pacakage: | 25kg/Bag |
| Application: | GMS 99% Food Safe Emulsifier, 25KG/Bag Emulsifier In Chocolate, GMS 99% Emulsifier In Chocolate | ||
| Highlight: | FSSC Distilled Monoglyceride,Non Dairy Creamer Distilled Monoglyceride |
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Product Description
FSSC Certificated Food Additive Distilled Monoglyceride Non-dairy Creamer Ingredient
Distilled Monoglyceride DMG95 Powder
What is Monoglycerides?
Distilled monoglyceride (mono- and diglycerides) is an emulsifier, meaning it helps combine oil and water. As a result, they are commonly used as food additives. On the other hand, small amounts of them are often added to packaged and frozen foods to improve texture and stability, prevent oil separation, and increase the shelf life of food.
It is widely used, enabling more economical production with greater purity and consistent quality. Most importantly, mono- and diglycerides are subject to the same strict food safety standards that are used to produce all foods, regardless of source or production.
Function:
It is the most common emulsifiers used in baked goods that perform the following functions:
- Improve bread volume
- Pro-long the shelf life of cakes and bread by inhibiting or slowing down starch regression
- Optimization of cake dough aeration
- Stabilization of oil emulsions in water such as cake batter
- Improve the storage capacity of bread flour gas
- Strengthen the gluten network through wheat proteins
It is commonly classified as emulsifiers that allow materials to mix, prevent separation, reduce adhesion, control crystallization, help products to dissolve more easily and Contribute to the overall stability of the product.
They are often found in infant formula, salad dressings, peanut butter, chocolate, frozen foods as well as pastries. In bakery products, they are useful for improving the volume and texture of bread as well as keeping baked products soft and moist.
What other names of Mono- and diglycerides on the ingredient lists of packaged and processed foods?
-
distilled mono- and diglycerides
-
ethoxylated mono- and diglycerides
-
mono- and diglyceride esters
-
diacylglycerol oil
Technical Specifications:
|
Main Item |
Standard (GB15612-1995) |
|
Appearance (20℃) |
Milky white/Light yellow waxy solid |
|
Monoglyceride content(%) |
≥90 |
|
Free Acid (%) |
≤2.5 |
|
Free Glycerin(%) |
≤2.5 |
|
Lodine Value(g/100g) |
≤4.0 |
|
Freezing Point(℃) |
60-70℃ |
|
Heavy Metals(Pb/%) |
≤0.0005 |
|
As(%) |
≤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.
