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| Categories | Mono And Diglycerides |
|---|---|
| Brand Name: | CARDLO |
| Model Number: | GMS40 |
| Certification: | HALAL, ISO, SGS, FDA |
| Place of Origin: | China |
| MOQ: | 1 MT |
| Price: | Negotiate |
| Payment Terms: | L/C, T/T |
| Supply Ability: | 3000MT per month |
| Delivery Time: | 7-10 business days |
| Packaging Details: | 25kg/bag |
| Type: | Emulsifiers,Thickeners,Stabilizers,Chewing Gum Bases |
| Cas no.: | 123-94-4 |
| Other names: | GMS,Esters of Fatty Acids,Glyceryl monostearate;Monostearin,DMG |
| Grade: | Food Grade |
| Appearance: | White Powder |
| Application: | Emulsifiers,Food Addtive,as food thickener |
| Product name: | Best price food additives glycerin monostearate,emulsifier,Distilled Monoglyceride |
| Color: | Light Yellow,white powder |
| Shelf life: | 24 Months |
| Form: | white powder or flake |
| Purity: | 40% |
| Sample: | Availiable |
| Usage: | as thickeners/emulsifier in food making |
Mono And Diglycerides Food Emulsifier E471 GMS DMG 40% Min
Mono and Diglycerides
Mono-and Diglycerides bring key functionality to oils and fats, dairy products, frozen desserts and confectionery.It is available in variations depending on the concentration of mono-diglyceride. Variants are available with a mono-diglyceride concentration of 40-60%. Mono-and Diglycerides are non-ionic surfactants with properties (emulsifying, dispersing, foaming, antifoaming, restraining starch retrogradation and controlling fat condensation).
Application:
| Application | Benefit |
| Confection/chocolate | For oil and fats stabilization, improves moisture resistance and mouth feel. |
| Protein beverage | Prevents delamination and sedimentation. |
| Coffee-whitener | Gives a more uniform fat globule size distribution resulting in improved whitening effect and dissloves in water well. |
| Bread and cake | Improves cake texture and paste stability. Prolongs shelf life. |
| Margarine, fillings and spreads | Stable emulsions, prevents delamination and sedimentation. |
| Ice cream | Emulsion destabilization, creating a stable structure, fine texture and shape. |
| Caramel | Reduce stickiness. Homogenous fat distribution |
| Chewing gum | Improve gum base softness |
| Desserts | Improve aeration and foam stability |
Quality index:
| Index | Standard(GB1986-2007) | Test result |
| Appearance (20°C) | Milky white/light yellow waxy solid | Milky white yellow waxy |
| Monoglyceride content/% | 40~60 | 48.0 |
| Acid value (mg KOH/g) | ≦5.0 | 0.39 |
| Free glycerol (w/%) | ≦7.0 | 0.38 |
| Residue on ignition (w/%) | ≦0.5 | < 0.5 |
| Pb (mg/g) | ≦2 | < 2 |
| As ( mg/g) | ≦2 | < 2 |
|
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