Edible Bakery Emulsifiers Distilled Monoglyceride DMG 90 For bread
Description:
VIVIDR Distilled monoglyceride is made from edible, fully hydrogenated
vegetable based oil. Distilled Monoglycerides are commonly used in bakery, oils & fats,
dairy, frozen desserts, confectionery and plastics. The range is
based on sunflower, rapeseed, RSPO certified palm or soya bean oil
and includes GMO-free and non-hydrogenated options.
Specifications:
| Item | Unit | Specification |
1 | Appearance | —— | White to off-white waxy beads without unpleasant odor |
2 | Total monoglyceride | ％ | ≥ 90 |
3 | Acid value | mg KOH/g | ≤ 3 |
4 | Melting point | ℃ | Approx. 65 |
5 | Iodine value | g/100g | ≤ 2 |
6 | Arsenic | mg/kg | ≤ 1 |
7 | Shelf life |
| 24 months |
Properties:
(1)Good emulsifying, dispersing, stabilizing Properties;
In the food processing oil-water separation often occurs, in order
to improve product quality and prolong shelf life. Emulsifier is
usually added during the procession, it will stabilize the mixed
phase, and form a uniform emulsion. So that to avoid and prevent
oil-water separation, stratification, precipitation happen in food
and beverage,
(2)Starch anti-aging effects;
DMG can form complexes with protein and starch, and can form
insoluble complexes with amylose starch to prevent the
recrystallization after cooling to prevent the aging of starch
retrogradation, making bread, cake, potato products and other
starch-rich foods remain fresh and soft for a long time.
(3)To improve the fats crystallization;
Molecular distilled monoglycerides can orient in the surface of
greese, control and stabilize greese crystallizing, especially in
margarine, shortening and other oils and fats products, . It can
also improve the plasticity and ductility to prevent the condensate
layer and so on.
| Application | Benefit |
| Bread | Crumb softness and shelf life extension |
| Cakes | Improves cake batter performance, crumb structure and cake volume |
| Caramel | Reduced stickiness and homogenous fat distribution |
| Cheese | Controlled melting properties and improved texture control |
| Chewing gum | Improved softness of the gum base |
| Coffee whitener | Improved whiteness |
| Cream | Improved air incorporation, foam, freeze and thaw stability |
| Ice cream | Stable structure |
| Pasta | Anti-stickiness |
| Plastics | Antistatic and mould release agent |
