Food Grade Unsaturated Distilled Monoglycerides(DMG) Effective
Bread Ingredients
Product Description:
1.Product Name: Distilled Monoglycerides HI20
2.CAS NO: 123-94-4
3.Application: Molecular distillation 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. Molecular distillation monoglyceride is completely
non-toxic and harmless, and human intake is not limited. It is a
safe and high quality food additive.
4.Sample: Contact us for free sample
Glyceryl Monostearate Monoglyceride is a polyol type non-ionic
surfactant. Because of its structure has a lipophilic long-chain
alkyl group and two hydrophilic hydroxyl groups, it has good
surface activity and can emulsify and disperse It is the most
widely used emulsifier in food and cosmetics.
Features:
- Product Name: Ditilled Monoglycerides
- Model type: HI20
- Smell: Neutral, Without Adust Odor
- Iodine Value: 18-26
- Shelf Life: 1 Years
- Package: 20 Kg/carton
- Application Field: Ice Cream, Cake, Cosmetics
- Emulsifying Agent for Water Soluble Products
- Water Soluble Emulsifier
- Emulsion Stabilizer for Water-soluble Ingredients
Technical Parameters:
| Iodine value | 18-26 |
| Grade Standard | Food Grade |
| Usage | Used In Food Industries (breads, pastry) |
| Specification | 10kg/box |
| Shelf Life | 1 Years |
| Purity | 90% Min |
| Application | Used To Create Stable Emulsions |
| Application Field | Ice Cream, Cake. Cosmetics |
| Smell | Neutral, Without Adust Odor |
| Content | Glycerin Monostearate |
Applications:
1. Used in candy and chocolate, can prevent milk candy, toffee oil
separation phenomenon; Prevent crystallization of chocolate
granulated sugar and separation of oil and water, increase the
delicate feeling. The reference dosage is 0.2%~0.5%.
2. Used for ice cream, it can make the tissue mix evenly, the
tissue is delicate, smooth, expanded activity, and improve the
conformal property.
3. Used for margarine, can prevent oil and water separation,
stratification and other phenomena, improve the quality of
products.
4. Used in drinks, add to the protein drink containing fat, can
improve stability, prevent oil from floating, protein sinking. It
can also be used as a stabilizer in emulsified essence.
5. Used for bread, it can improve the dough structure, prevent the
aging of bread, bread is soft, the volume is increased, the
elasticity is extended, and the shelf life is extended.
6. Used in pastry, combined with other emulsifiers, as a pastry
foaming agent, to form a complex with protein, resulting in a
moderate bubble film, the size of the pastry increases.
7. For cookies, adding dough can make the oil evenly dispersed in
an emulsified state, effectively prevent the oil from oozing out,
and improve the brittleness of cookies.
Company profile:
Guangzhou Masson Science & Technology Industry Company Limited is
committed to the development and research of chemical products. It
has over 20 years of import and export experience. It is an
independent factory and is committed to providing customers with
the best quality purchasing solutions.
