Mono-and diglycerol fatty acid esters E471 GMS40 (glyceryl mono-and distearate)

Mono-and diglycerol fatty acid esters E471 GMS40 (glyceryl mono-and distearate)

  • Product Description
    • Commodity name: Mono-and diglycerol fatty acid esters E471 GMS40 (glyceryl mono-and distearate)
    • 参数: Country of Origin: Made in 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

    GMS40, GMS50, GMS60, Mono-and diglycerol fatty acid esters, Glycerin monostearate, Glycerol monostearate, Glyceryl monostearate

    Product Introduction

    Mono-and diglycerol fatty acid esters 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%.

     

     

    Specification:

    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

     

    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 oil crystallization.

     
     

     

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