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Anti Aging Mono And Diglycerides Emulsifier E471 GMS 40

Categories Mono And Diglycerides
Brand Name: CARDLO
Model Number: E471
Certification: ISO,HALAL,KOSHER
Place of Origin: Guangzhou
MOQ: 1MT
Price: USD1000-1200/MT
Supply Ability: 3000 MT per month
Delivery Time: 5-8 work days
Packaging Details: 25kg/Bag
Monoglyceride content: 50%
Properties: Emulsification,Dispersion, Stability, Defoaming and Starch Anti-aging properties
Application: Ice Cream, Milk powder, Bread etc
Color: Milky white waxy solid powder
Pacakage: 25kg/Bag
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Anti Aging Mono And Diglycerides Emulsifier E471 GMS 40

Mono and Diglyerides powder E471: Food ingredients for Bakery, milk powder etc products


Description:

Mono-and Diglycerides are non-ionic surfactants with properties (emulsifying, dispersing, foaming, antifoaming, restraining starch retrogradation and controlling fat condensation). With mono-diglyceride concentration of 40-60%


CAS No.:31566-31-1 MF:C21H42O4

EINECS No.: 204-664-4 Model Number: E471/Food Grade


Technical Specifications:

Main ItemStandard (GB15612-1995)Test Result
Appearance (20℃)Milky white/Light yellow waxy solidMilky white yellow waxy
Monoglyceride content(%)40~6048.0
Acid value (mg KOH/g)≤5.00.39
Free Glycerin(%)≤7.00.38
Residue on ignition (w/%)≤0.5<0.5
Pb (mg/g)≤2<2
As(mg/g)≤2<2

Package: 25kg/bag

Shelf life: 24 months

Storage : Keep in a dry, clean and close place, and avoid excessive exposure to light, moisture and air.


Application:

Food Additive:With the properties of Emulsification, Dispersion, Stability, Defoaming and Starch Anti-aging properties.

ApplicationBenefit
Confection/chocolateFor oil and fats stabilization, improves moisture resistance and mouth feel.
Protein beveragePrevents delamination and sedimentation.
Coffee-whitenerGives a more uniform fat globule size distribution resulting in improved whitening effect and dissloves in water well.
Bread and cakeImproves cake texture and paste stability. Prolongs shelf life.
Margarine, fillings and spreadsStable emulsions, prevents delamination and sedimentation.
Ice creamEmulsion destabilization, creating a stable structure, fine texture and shape.
CaramelReduce stickiness. Homogenous fat distribution
Chewing gumImprove gum base softness
DessertsImprove aeration and foam stability


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