High Purified Distilled Monoglycerides E471 Emulsifier P90-G Food emulsifier For Ice Cream
VIVID Distilled Monoglycerides P90-G is highly purified,via serious
limit of glycerol, free fatty acid, and monoglycerides content. The
physical appearance is White to off-white waxy powder without
unpleasant odor. It can be perfectly applied in food solely or
compounded with other emulsifiers with its high stabilization. It
is made from extremely hydrogenated palm oil and glycerol, via the
procedure of combining, distilled, spraying.
Specification
| Total monoglyceride content (%) | ≥95.0 |
| Free glycerol (%) | ≤1.0 |
| Acid value (mg KOH/g) | as required |
| Iodine value (g I/100g) | ≤2.0 |
| Melting point (℃) | approx 65. |
| Lead(Pb, mg/kg) | ≤1 |
| Heavy metal (as Pb, mg/kg) | ≤10 |
Packing:
paper-plastics compound bag and PE inside, 25kg/bag
If you have special requirements of packaging, welcome to contact
us.
Storage:
The product should be stored in cool,dry place at room temperature
should not exceed 40℃,away from direc sunlight; Do not store near
possible sources of ignition; Do not store with
harmful,poisonous,semlly substance.
Applications:
Distilled Monoglycerides is widely used in bread, cake, cake gel,
margarine, milk drinking, beverage, ice cream, non-dairy creamer,
confections, potato chips, peanut butter
Dosage :
1) Bread: 0.3%-0.8% by the weight of flour in the fats before
whipping or mix with flour in powder form.
2) Cake: 0.3%-0.8% by the weight of fat & oils in 65℃-75℃ and mix
with other material.
3) Margarine: 0.3%-0.5% by the weight of fat & oils in 65℃-75℃,
subject to different purpose.
4) Milk drinking: 0.12%-0.15% of total products below 70℃ with
stirring and homogeneity.
5) Beverage: 0.05%-0.15% of total products below 70℃ with stirring
and homogeneity.
6) Ice cream: 0.2-0.3% of total products, melted with fat & oils in
65℃-75℃, subject to different butter, fat & oils or margarine.
7) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat
& oils in 65℃-75℃, subject to different purpose.
8) Confections: 1.5%-2% of fat & oils in 65℃-75℃.
9) Potato chips: 0.3%-1.0% of starch below 70℃ water.
10) Peanut butter: 2.0%-2.5% of total products, melted with fat &
oils in 65℃-75℃.
• When making bread
• Improve crumb softness;
• Reduce staling rate;
• Provide a fine and uniform crumb structure.
• When making cake
• Enlarge volume;
• Improve texture;
• Prolong the shelf life.
• When making margarine
• Adjust oil crystal;
• Prevent water dispersion.
• When making milk drinking
• Stabilize fat & oils;
• Prevent elimination.
• When making Beverage
• Stabilize fat & oils;
• Prevent elimination and sedimentation.
• When making ice cream
• Avoid forming large ice crystal;
• Improve mouth feels;
• Provide creamy texture;
• Improve stabilization.
• When making non-dairy creamer
• Give a more uniform fat globule size distribution resulting in
improved whitening effect and disslove in water well.
• When making confections
• Reduce stickiness and sugar crystallization;
• Improve eating quality.
• When making potato chips
• Ensure uniformity;
• Improve structure;
• Make production process easier.
• When making peanut butter
• Provide creamy texture;
• Ensure high filling temperature ;
• Shorten standing time;
• Provide good oil holding capacity.
