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KOSHER E471 Food Emulsifier Distilled Monoglyceride DMG95 GMS99 For Baking Product
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: | 25kg/Craft Bag |
| Delivery Time: | 5-8 working days |
| Payment Terms: | L/C, T/T |
| Supply Ability: | 6000 MT per month |
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Detail Information |
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| Monoglyceride Content: | 99% | Properties: | Food Emulsifier |
|---|---|---|---|
| Color: | Milky White Powder | Pacakage: | 25kg/Craft Bag |
| Application: | Food Emulsifier | ||
| High Light: | E471 Food Emulsifier Distilled Monoglyceride,GMS99 E471 Food Emulsifier,DMG95 E471 Food Emulsifier |
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Product Description
Distilled Monoglyceride E471
KOSHER Emulsifier Distilled Monoglyceride E471/DMG95/GMS99 For Baking Product
DMG is commonly used in various baking products, including bread, cakes, cookies, and pastries. In bread-making, DMG can help to create a softer, more uniform crumb and a more even texture. It can also increase the volume of the bread and improve its shelf life. DMG is also added to cake batters to improve the rise and prevent the product from becoming dry or stale.
One of the primary benefits of DMG is that it helps to improve the texture of baked goods. It can create a smoother, more uniform crumb and a more tender texture. This is especially important in bread-making, where the texture of the bread is a vital component of its overall quality. DMG can also help to create a more even texture in cakes and other baked goods, which can enhance the eating experience for consumers.
DMG can also help to improve the shelf life of baked goods. By stabilizing the ingredients in the batter or dough, DMG can prevent the product from becoming dry or stale over time. This can be particularly important for commercial bakeries that need to produce large quantities of baked goods that will be sold over an extended period.
Another benefit of DMG is that it can help to reduce the amount of fat needed in baked goods. By stabilizing the ingredients, DMG can help to create a more stable emulsion, which means that less fat is required to achieve the desired texture and consistency. This can be beneficial for consumers who are looking to reduce their fat intake.
It's worth noting that while DMG is considered safe for consumption by regulatory agencies such as the FDA, some people may be sensitive or allergic to it. If you have any concerns about the use of DMG in your food, you should consult with a healthcare professional or a qualified food safety expert.
In conclusion, distilled monoglyceride is a valuable food additive that can improve the texture, volume, and shelf life of baked goods. Its ability to stabilize ingredients, reduce fat content, and enhance the eating experience for consumers make it a popular choice for commercial bakeries and home bakers alike. While there may be some concerns about its use, DMG is generally recognized as safe and can be an excellent tool for creating high-quality baked goods.
Application:
| Application | Benefit | Suggested Dosage | |
| Protein beverage | Stabilize the fat and protein, prevent elimination and sedimentation | 0.05%-0.1% | |
| Ice Cream | Avoid forming large ice crystal, improve mouth feels and provide creamy texture, improve stabilization | 0.1%-0.2% | |
| Starch products | Breads |
Improve crumb softness, provides a fine and uniform crumb structure, reduce staling rate |
0.3%-0.8% of Starch |
| Cakes | Enlarge volume, improve texture, prolong the shelf life | 3%-10% of oil | |
| Biscuit |
Improve process properties, prevent oil separating out and make the dough easy to off-module |
1.5%--2% of oil | |
| Oils and fats | Margarine | Adjust the oil crystal, imparts fine and stable water dispersion | Subject to different purpose |
| Shortening | Adjust the oil crystal, improve its function properties | Subject to different purpose | |
| Coffee-whitener | Give a more uniform fat globule size distribution resulting in improved whitening effect | Subject to different purpose | |
| Chewing gum | Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA | 0.3%-0.5% of base | |
| Meats products | Help fat disperse and combine with water and starch, prevent starch retrogradation | 0.1%-1.0% | |
| Edible antifoaming agent | Decrease or inhibit foaming during production | 0.1%-1.0% | |
| Peanut butter | Improve stabilization | 0.1%-0.2% | |
| Granular potato products | Ensure uniformity, improve structure and make production easier | 0.3%-1.0% of starch | |