Home > Products > Food Grade Emulsifiers > Waxy Solid Margarine Food Grade Emulsifiers Oil For Stable Water Dispersion
Waxy Solid Margarine Food Grade Emulsifiers Oil For Stable Water Dispersion
- 0 Set / Sets per Month
- T/T L/C D/P D/A
- 7 days
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Product Details
Brand Name | Vivid | Place of Origin | China | |
Model Number | PGMS, E477 |
Product Description
Certification:HACCP ISO HALAL KOSHER
Waxy Solid Margarine Food Grade Emulsifiers Oil For Stable Water Dispersion
Description:
VIVIDR Propylene Glycol Monostearate is made from stearic acid and propylene glycol. It can be used in the baked products, oil and so on.
Specification:
Item |
Unit |
Specification |
|
1 |
Appearance |
—— |
clear liquid or as white to yellow-white waxy solid |
2 |
Acid value |
mg KOH/g |
≤ 4 |
3 |
? Free propylene glycol |
% |
≤1.5 |
4 |
Lead |
mg/kg |
≤ 2 |
5 |
Residue on Ignition |
% |
≤ 0.5 |
6 |
Soap? (as potassium stearate) |
% |
≤ 7.0 |
7 |
Total Monoester Content |
% |
≥ 90 |
Applications:
1. Margarine
? ? Function: Imparts fine and stable water dispersion. Keep smooth texture. Avoid splashing and foaming ? ? ? ? ? ? ? ? ? ? ??during frying.
? ? Dosage: 1% of oils and fats
2. Margarine for cake/Shortening
? ? Function: Improve stability. Shorten whipping time. Enlarge cake size and keep homogeneous texture. ? ? ? ? ? ? ? ? ? ? ? Prolong shelf life.
? ? Dosage: 1% of oils and fats,usually with DMG
3. Shortening
? ? Function: Adjust oil crystal. Imparts fine and stable water dispersion.
? ? Dosage: 1% of oils and fats
4. Whipping cream
? ? Function: Shorten whipping time. Improve foam volume and structure. Create a nice and stiff foams. ? ? ? ? ? ? ? ? ? ? ? ? ? Improve mouth feel.
? ? Dosage: 0.5-1%,usually with DMG and Span60
5. Cake emulsifier
? ? Function: Enlarge cake volume, improve cake texture and paste stability. Prolong shelf life
? ??Dosage: 5%-15% of total recipe,usually with DMG,Span60 and PGE
6. Cake
? ? Function: Enlarge volume. Keep sponge foams homogeneous. Improve texture and mouth feel. Reduce ? ? ? ? ? ? ? ? ? ??staling rate of starch. Prolong shelf life.
? ? Dosage: 0.5% of flour,usually using cake gel directly.
7. Bread and pastry
? ? Function: Enlarge volume. Improve texture and prolong shelf life
? ? Dosage: 0.3% of flour,usually using mixed emulsified oils and fats.
8. Ice cream
? ? Function: Improve bulging rate and shape retention. Stabilize foams.
? ? Dosage: 0.3-0.5%,usually with DMG
9. Dairy
? ? Function: Promote dispersing of fats and prevent delamination.
? ? Dosage: 0.2-0.5%,usually with DMG
10. Personal cares
? ? ? Function: Used in facial cream, improve lubricating property, stability and shape retention..
? ? ? Dosage: 5-10% of total emuslfier recipe
11. Medicine
? ? ??Function: Act as emulsifier and stabilizer in cream, paste, suppository in medicine industry.
? ? ??Dosage: 10-20% in fats and oils
Contact Us
- Masson Group Limited
- Contact nameMs. Even Wang Chat Now
- Phone86-020-81215865
- AddressNo.48, Shamian Nan Street, Taizhou, Zhejiang
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