Emulsifying Natural Food Additive Gml Monolaurin Food Preservatives in Dairy Products

1. Professional manufacturer of food additive

2. Production name: glycerol monolaurate goods

3.CAS NO.142-18-7

4.Competitive price and high quality
5.Shipment:promptly

6.Min order: 1ton

Distilled glycerol monolaurate goods(GML)  90%

Glycerol monolaurate is an advanced food emulsifiers preservatives nowadays, exists in breast milk naturally ,and it is recognized as a fine food emulsifier internationally. Meanwhile, it is a safe, effective, broad-spectrum antibacterial agent. Its LD50> 10g/kg, is a non-toxic food additive. In April 2005, Chinese Ministry of Health approved that GML can be used in all kinds of food, and no dosage limit, it can be added according to actual needs.

Properties: The biggest advantage of GML is the "not preservatives, but more than  preservative". Its bacteriostatic effect will not change with the change of pH value supose pH value is within the scope of 4 ~ 8. its antibacterial spectrum was wide, it has strong interaction in the common bacteria, fungi, yeast in food, and also can inhibit variety of viruses and protozoa.

Applications: Meat products, dairy products, spices, emulsified flavor, juice plant protein drinks, soy products, baked goods, cosmetics, medicine and health products and so on.

Shelf life: 18 Months.

Storage condition:Store in a cool,dry place

Properties:

(1)Good emulsifying, dispersing, stabilizing Properties;

In the food processing oil-water separation often occurs, in order to improve product quality and prolong shelf life. Emulsifier is usually added during the procession, it will stabilize the mixed phase, and form a uniform emulsion. So that to avoid and prevent oil-water separation, stratification, precipitation happen in food and beverage,

(2)Starch anti-aging effects;

DMG can form complexes with protein and starch, and can form insoluble complexes with amylose starch to prevent the recrystallization after cooling to prevent the aging of starch retrogradation, making bread, cake, potato products and other starch-rich foods remain fresh and soft for a long time.

(3)To improve the fats crystallization;

Molecular distilled monoglycerides can orient in the surface of greese, control and stabilize greese crystallizing, especially in margarine, shortening and other oils and fats products, . It can also improve the plasticity and ductility to prevent the condensate layer and so on.