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Glyceryl Monostearate GMS Food grade Emulsifier china
2018-09-14Egg Yolk Powder Specification Food grade China manufacturer
2018-09-19|
PRODUCT: |
Distilled Monostearate Glycerin (DMG) |
CAS NO.: |
123-94-4 |
|
GRADE: |
Food Grade |
FORMULA: |
C21H42O4 |
Description:
Distilled monoglycerdes is a kind of high quality edible emulsifier, has a stable?emulsion?dispersed?bubble?defoaming and starch anti-aging effect.It is internationally recognized as harmless?Safety and quality of food additives.
Specification:
|
ITEMS |
SPECIFICATION |
TEST RESULT |
|
Appearance |
White powder |
|
|
Content of monoeaster(%) |
90.0 Min |
99.2 |
|
Iodine value(g/100g) |
3.0 Max |
0.65 |
|
Solidification point(?) |
60.0-70.0 |
64.5 |
|
Free acid(AS Stearic acid,%) |
2.5 Max |
0.96 |
|
Free glycerol (%) |
1.0 Max |
0.87 |
|
Arsenic(mg/kg) |
1.0 Max |
<1.0 |
|
Heavy metals contents(as Pb,mg/kg) |
5.0 Max |
<5.0 |
PACKING: 25KG/Bags.
STORAGE: Store unopened under 20? In dry conditions, away from direct sunlight.
SHELF LIFE: 24 months when stored according to recommendations.
Application:
Used in all kinds of food processing, widely used in plastic?medicine?cosmetic?textile industries also. (as shown in the table?
|
Application range in food area |
Function |
Suggested Dosage |
|
|
Protein beverage |
stabilize the fat and protein, prevent elimination and sedimentation |
0.05%-0.1%of total products |
|
|
Ice cream |
Avoid forming large ice crystal, improve mouth feels and provide creamy texture, improve stabilization |
0.1%-0.2% of total products |
|
|
Flour products |
Breads |
Improve crumb softness, provides a fine and uniform crumb structure, reduces staling rate |
0.3%-0.8% of flour |
|
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 |
|
|
Instant noodles |
Improve process properties, decrease oil absorbing |
0.1%-0.2?of flour |
|
|
Pasta products |
Improve process properties |
0.1%-0.2?of flour |
|
|
Extrusion snacks |
Improve process properties, increase swelling rate, provide a fine and uniform crumb structure, reduce staling rate |
0.1%-0.2?of flour |
|
|
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-mate |
Give a more uniform fat globule size distribution resulting in improved whitening effect |
Subject to different purpose |
|
|
Caramels, toffees and chocolate |
Reduce stickiness and sugar crystallization, thus improve the eating quality |
1.5%-2% of oil |
|
|
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 aging |
0.1%-1.0% of total products |
|
|
Edible antifoaming agent |
Decrease or inhibit foaming during production |
0.1%-1.0% of total products |
|
|
Peanut butter |
Provide |
0.1%-0.2% of total products |
|
|
Granular potato products |
Ensure uniformity, improve structure and make production easier |
0.3%-1.0% Of starch |
|