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Brand Name : VIVID
Model Number : GMS401
Certification : ISO, HALAL, KOSHER,FSSC22000
Place of Origin : Guangzhou, China
MOQ : 1mt
Price : Please contact sales person
Payment Terms : Please contact sales person
Supply Ability : 15,000kgs/ container
Delivery Time : 10-15 days
Packaging Details : 25kg /bag, 16.5 Tons per 20FT Container
Product name : Glyceryl Monostearate 40%
Other Names : GMS401
Type : Emulsifiers, Stabilizers
Port : Guangzhou, China
Total monoglyceride content (%) : 40.0-52.0
Melting Point : Approx. 65°C
Appearance : Milky White or Light-Yellow Solid or Powder Solid
Food Grade E471 Mono Diglycerides Water Soluble Emulsifier Bakery Non-Dairy Creamer Raw Material
Description:
VIVID Mono- and Diglycerides is made from edible, fully hydrogenated vegatable based oil. It is a generally accepted additive whichis widely applied in food, medicine, pharmacy, plastic, packing industry and cosmetics. It has a property of emulsification, dispersibility, stabilization, foaming resitstance, retrogradation resistance of starch and so on. As a food emulsifier, it is added to foods such as chocolate, margarine, shortening, and ice cream. The basic raw material for the production of cosmetics and medicinal ointments.
Mono- and Diglycerides Specification
Inspection items | Standard | Test results |
Appearance | / | White powder solid without impurities,odorless, tasteless |
Glycerin Monostearate content | 40-52 | 40 |
Iodine value | ≤4.0 | 0.47 |
Free glycerin | ≤ 2.5 | 0.35 |
Freezing point | 60.0-70.0 | 62.6 |
Free acid (stearic acid) | ≤ 2.5 | 0.66 |
Arsenic (As) | ≤ 0.0001 | <0.0001 |
Heavy metals (plumbum) | ≤ 0.0005 | <0.0005 |
Applications:
• Mono- and Diglycerides is used in milk drinking, protein beverage, ice cream, cake gel, margarine, non-dairy creamer.
• Especially in water soluble emulsion application with solubility above 55℃ water.
• Dosage :
1) Milk drinking: 0.12%-0.15% of total products above 55℃ with stirring and homogeneity.
2) Protein beverage: 0.05%-0.15% of total products above 55℃ with stirring and homogeneity.
3) Ice cream: 0.2-0.3% of total products, above 55℃ water, subject to different butter, fat & oils or margarine.
4) Cake gel: 10%-20% 10%-20% of total products.
5) Margarine: 0.3%-0.5% by the weight of fat & oils in 58℃-65℃, subject to different purpose.
6) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils above 58℃, subject to different purpose.
• When making milk drinking,protein beverage
• Provide emulsifying effect for dairy fat.
• Prevent delamination and sedimentation.
• Provide smooth mouth feel
• When making ice cream
• Enlarge volume; Increase bulging rate.
• Shorten whipping time;
• Prevent thick ice crystal;
• Improve mouth feels;
• Provide creamy texture;
• Improve shape retention.
• When making cake gel
• Adjust α- crystal monoglycerides;
• Increase baking bulging rate;
• Control texture of paste.
• When making margarine
• Adjust oil crystal;
• Prevent water dispersion.
• When making non-dairy creamer
• Give a more uniform fat globule size distribution;
• Improved whitening effect;
• Dissolve in water well;
• Enlarge whipping cream volume;
• Shorten whipping time.
Company Information
We are a food additives and ingredients supplier in Guangzhou, China.
We can offer you emulsifiers,thickeners, defoaming agent, cake emulsifiers and so on.
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Food Grade E471 Emulsifier Mono Diglycerides Water Soluble Bakery Non - Dairy Creamer Raw Material Images |