Water dispersible monoglycerides
- Product Description
-
- Commodity name: Water dispersible monoglycerides
- 参数: Origin: China Brand Name: CARDLO Certifications: ISO, HALAL, KOSHER, HACCP Model: E471 GMS99/DMG95
- 原产地: China
- 品牌名称: CARDLO
- 型号: GMS40
Water dispersible monoglyceride is a compound emulsifier mainly composed of glyceryl monostearate. At room temperature, it is a milky white powder with a relatively high HLB value and is easily dispersed in water to form an emulsion. The product features strong thermal stability and hydrolytic stability with a powerful ability to form micelles. It can significantly reduce the interfacial tension at the oil/water interface, has good biodegradability and is well compatible with other emulsifiers and hydrophilic colloids. It has no adverse effects on the color, aroma or taste of food.
Product Introduction
Water dispersible monoglyceride is a compound emulsifier mainly composed of glyceryl monostearate. At room temperature, it is a milky white powder with a relatively high HLB value and is easily dispersed in water to form an emulsion. The product features strong thermal stability and hydrolytic stability with a powerful ability to form micelles. It can significantly reduce the interfacial tension at the oil/water interface, has good biodegradability and is well compatible with other emulsifiers and hydrophilic colloids. It has no adverse effects on the color, aroma or taste of food.
Quality Index
water-dispersible monoglycerides
Appearance (20 ° C) Creamy white/light yellow waxy solid Free acid/% ≦ 2.5 Iodine value (g/100g) ≦ 4.0 freezing point/° C 60.0~70.0 Heavy metals (Pb/%) ≦ 0.0005 Arsenic (As/%) ≦ 0.0001 Scope of application
Ice Cream
Prevent the formation of coarse ice crystals, increase the fine and smooth taste, and improve shape retention and stability.
vegetable protein beverage
Improve the stability of fat and protein, prevent stratification and precipitation, and enhance the white smooth texture.
Dairy products
Promote the cream to disperse evenly and prevent delamination.
meat products
Make the oil easy to disperse and firmly combine with water and starch, while preventing starch retrogradation and improving the taste.
potato grain products
Ensure a high degree of uniformity, reduce adhesion, improve texture and make production easier.
Peanut Butter
Provide a creamy texture, enable high filling temperature, shorten the standing time and have good oil holding capacity.
Cosmetics
As emulsifier, dispersant and thickener.
Candy and chocolate
Prevent sugar crystallization and oil-water separation, increase the delicate feeling and luster, and improve the taste.
Bread and Cake
Improve tissue structure, increase softness and volume, and extend shelf life.
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