Improve Stability for Food as Emulsifier Distilled Monoglyceride Dmg (E471)

Model NO.
E471
Type
DMG
Resource
Natural
Property
Non-ionic Emulsifiers
Quality
Refined
Colour
White
Appearance
Powder
CAS No
97593-29-8 or (31566-31-1)
Transport Package
25kg/Paper Bag
Specification
FCC
Trademark
GengYang Chemical Materials
Origin
China
HS Code
29157090
Production Capacity
1000000 Mt/Year
Reference Price
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Product Description

Product Description

CHARACTERISTICS

Food additive distilled monoglyceride DMG is made from Hydrogenated vegetable oil,which works well in food as emulsifier.  
 
Application

APPLICATION FIELD OR USES

·Ice cream:promote milk fat emulsification, improve tolerance, improve texture & overrun  
·Bread: fine crumb structure, increase volume, shelf life extension  
·Cake: improve texture, foam stabilizer, shelf life extension, improve volume   
·Margarine: control oil separation, improve plasticity, improve texture
·Tofu: improve yield, improve bean curd texture  
·Noodle: improve dough handing, smoother texture  
·Chocolate: improve fats separation
·Chewing gum: improve stabilizer, low viscosity  
·Coffee cream: control oil separation,improve plasticity, improve texture

Improve Stability for Food as Emulsifier Distilled Monoglyceride Dmg (E471)
 
Packaging & Shipping

PACKING FEATURES

25KG in kraft bag with PE inner bag
 
STORAGE AND TRANSPORTATION
Keep it in a cool and dry warehouse
 
SHELF LIFE
2 years
 
Product Parameters

Technical index

1 Item Specification
2 Appearance Milky white or light yellow without unpleasant odor
3 Total monoglyceride 99% min
4 Acid value 2.5 max
5 Saponification value 150-165
6 Melting point 60-70
7  Iodine value  4.0 max
8  Arsenic value  0.0001 max
9  Heavy metal (as Pb)  0.0005 max
10  Iron (Fe)  0.0002 max
11  Free glycerol  1.0 max

Dosage
CATEGARY TYPICAL DOSAGE PROMARY FUNCTION
Ice Cream 0.5% of formula * Promote Milk Fat Emulisification   * Improved Toleran  * Improve Texture & Overrun
Bread 0.3% on flour wt * Fine Crumb Structure    * Increase Volume       * Shelf Life Extention
Cake 0.5% on flour wt * Improve Texture        *  Foam stabiliser        * Shelf Life Extention    *  Improve Volume 
Margarine 0.35-0.5% of formula * Control Oil Separation    * Improve Plasticity        * Improve Textuere
Tofu 0.4-0.6% of dry bean * Improve Yield   * Improve Bean Curd Texture
Noodle 0.5% on flore * Improve Dough Handing   * Smoother Textuer
Chocolate 1.5-2% of fats * Improve Fats Seperation    * Deoamer
Chewing Gum 0.3-0.5% of gum base * Imrovove Stabilizer     *Lowing Viscosity
Coffee Cream 1-3% of fats * Control Oil Separation   *Improve Plasticity *Improve Textuere
     
CATEGARY TYPICAL DOSAGE PRIMARY FUNCTION
EPE Foam 2% of LDPE * Anti-Shrinking Agent
PVC base on production * Internal Lubricant
PE/PP Film bas on production * Internal Antistatic Agent
 
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Food Emulsifiers

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