VIVID Distilled Monoglycerides GMS-2-90 is made by hydrogenated
palm oil and soybean oil, via the process of compounding,
distilling, and spraying. The appearance is white to off-white waxy
beads without unpleasant odor. The melting point is higher than
conventional DMG. It can be widely applied in different kinds of
bakery products.
| Total monoglyceride content (%) | ≥92.0 |
| Free glycerol (%) | ≤1.8 |
| Acid value (mg KOH/g) | ≤4.0 |
| Iodine value (g I/100g) | ≤3.0 |
| Melting point (℃) | approx 68. |
| Lead(Pb, mg/kg) | ≤1 |
| Heavy metal (as Pb, mg/kg) | ≤10 |
Applications:
• Distilled Monoglycerides GMS-2-90 is used in bread, cake, cake
gel, 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 68℃-78℃ and then
mix with other material.
3) Cake gel: 10%-20% of total products.
4) Potato chips: 0.3%-1.0% of starch below 70℃ water.
5) Peanut butter: 2.0%-2.5% of total products, melted with fat &
oils in 68℃-78℃.
• When making bread
• Improve crumb softness;
• Reduce retrogradation of starch;
• Provide a fine and uniform crumb structure.
• When making cake
• Enlarge volume;
• Improve texture;
• Prolong the shelf life.
• When making cake gel
• Form up α-gel crystal with water;
• Promote uniform crumb and structure in cake;
• Enlarge cake volume.
• 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.
