Mono & Diglycerides fatty acid E471 GMS40 / Glycerin Monostearate

Mono & Diglycerides fatty acid E471 GMS40 / Glycerin Monostearate

  • Product Description
    • Commodity name: Mono & Diglycerides fatty acid E471 GMS40 / Glycerin Monostearate
    • 参数: Origin: China Brand Name: CARDLO Certifications: FSSC, HACCP, ISO, HALAL, KOSHER, RSPO,FDA etc. Model: E471 GMS40
    • 原产地: China
    • 品牌名称: CARDLO
    • 型号: GMS40

    Glycerin monostearate, Mono and diglycerides fatty acid, E471 GMS, Glycerol monostearate, Glyceryl monostearate

    Product Introduction

    Mono-and diglycerol fatty acid E471 GMS40 are non-ionic emulsifiers, which have the functions of emulsifying, dispersing, defoaming, foaming, anti-starch aging and controlling fat aggregation. They are commonly used in fats, dairy products, frozen foods, and candies as emulsifiers. The content of mono-and diglycerol fatty acid esters is generally between 40 and 60%.

     

     

    Quality Index

    Indicators GMS40 GMS50 GMS60
    Appearance (20 ℃) Milky white powdery solid Milky white powdery solid Milky white powdery solid
    Monoester Content (%) ≥ 40 ≥ 50 ≥ 60
    Acid number (mg KOH/g) ≤ 5.0 ≤ 3.0 ≤ 3.0
    Free glycerol (w/%) ≤ 7.0 ≤ 5.0 ≤ 2.0
    Residue on ignition (w/%) ≤ 0.5 ≤ 0.5 ≤ 0.5
    Soapy (as sodium oleate),w/% ≤ 2.0 ≤ 2.0 ≤ 2.0
    Melting point (℃) 50-60 50-60 50-60
    Heavy metals (Pb,mg/kg) ≤ 2 ≤ 2 ≤ 2
    砷 (As,mg/kg) ≤ 2 ≤ 2 ≤ 2

     

    Scope of application

     

    Candy, chocolate, caramel

    Prevent sugar crystallization and oil-water separation, increase the delicate feeling and luster, improve the taste.

    Plant Protein Drinks, Coffee Mate

    Improve the stability of fat and protein, prevent stratification precipitation; promote fat dispersion, enhance the stability of emulsion and white smooth milk.

    Bread, cake

    Improved tissue structure, increased softness and volume, extended shelf life.

    Dairy products

    Promote cream dispersion and prevent delamination.

     

    Ice Cream

    Improve preservation and keep bubbles stable.

    Margarine, margarine and shortening

    Enhance the stability of the water-in-oil system and adjust the crystallization of grease.

     
     

     

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