DMG/GMS Distilled Monoglyceride E471 Emulsifier 95% Food Additve Or
Ingredient
Description:
Vivid® Distilled Monoglyceride is a high-quality and high-efficiency
edible emulsifier, which has the functions of emulsification,
dispersion, stabilization, foaming, defoaming and anti-aging of
starch. It is widely used in industries such as food, , household
chemicals, plastics, packaging and cosmetics. Distilled
Monoglyceride is completely non-toxic and harmless, and human
intake is not limited. It is a safe and high quality food additive.
Application:
1. Food field: cake oil, butter, coffee mate, cold food, liquid
solid drink, dairy product, toffee, caramel, fruit candy,
chocolate, bread, biscuit, peanut/walnut/bean/sesame/coconut sauce
(milk), Sausages, ham, rice noodles, noodles, starch, spicy foods,
etc.
2. Cosmetics: Emollients, creams, hair creams, shampoos, etc., as
emulsifiers and thickeners.
3. Medical field: ointment, nutrient solution, etc.
4. Plastics additives: pearl cotton packaging, food packaging film,
fruit net cover, PVC stabilizer, sanitary materials.
Product Description
| Appearance: | Waxy beads or powder |
| Color: | White to yellowish |
| Taste: | Neutral, little fatty |
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 | 0.1%-0.2% of total products |
Granular potato products | Ensure uniformity, improve structure and make production easier | 0.3%-1.0% Of starch |
