Food Emulsifier and Stabilizer 90% Glycerin Monostearate E471 for Ice Cream

Items

                          Specifications

White to off-white waxy beads or powder (character)

National standards(GB15612-1995)

DMG-90

America FCC Standard

our product Specifications

DMG-90

Content of Monoglycerides(%)

90 above

90 above

95 above

Free acid(AS Stearic acid,%)

Less than 2.5

/

Less than 2.0

Lodine value(g/100g)

Less than 4.0

Less than 3.0

Less than 1.5

Freezing point (°c)

60-70

/

63-70

Heavy metals contents %

Less than 0.0005

Less than 0.001

Less than 0.0005

Arsenic %

Less than 0.0001

/

Less than 0.0001

Lead(Pb) %

/

Less than0.0001

Less than 0.0001

HLB Value

3.8

3.8

Application Range

                 Function

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 cream texture, make filling temperature high, shorten static time and improve oil holing capability

0.1%-0.2% of total products

Granular potato products

Ensure uniformity, improve structure and make production easier

0.3%-1.0% Of starch

Plastic

Foaming agent

Act as physical foaming agent ,help to produce fine and even air bubbles in PEP ,to en large and maintain the volume and avoid shrinking

Lubricant

Its excellent lubricating property gives products shiny surface

Anti-static agent

Make the surface of plastic part hydrophilic to eliminate static electricity, be applicable to production of package of electronic parts

Anti fogging agent

Food grade distilled monoglycerides is a safe anti gogging agent for food package

Personal cares

Cosmetics and personal care products

Act as emulisifier and thickener

Medicines

Ointments

Act as emulisifier