Off-White Waxy Beads Food Grade Emulsifier E471 Distilled Glycerin
Monostearate DMG/ Glycerol Monostearate GMS
Applications of glycerin monostearate:
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.
Mono- and Diglycerides DH-Z80 specification
| Total monoglyceride content (%) | ≥90.0 |
| Free glycerol (%) | ≤1.8 |
| Acid value (mg KOH/g) | ≤4.0 |
| Iodine value (g I/100g) | ≤3.0 |
| Melting point (℃) | approx 65. |
| Lead(Pb, mg/kg) | ≤1 |
| Heavy metal (as Pb, mg/kg) | ≤10 |
• Dosage :
1) Milk drinking: 0.12%-0.15% of total products in 50-70℃ with
stirring and homogeneity.
2) Beverage: 0.05%-0.15% of total products in 50-70℃ with stirring
and homogeneity.
3) Ice cream: 0.2-0.3% of total products, with 50℃-70℃ water,
subject to different butter, fat & oils or margarine.
4) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat
& oils in 65℃-75℃, subject to different purpose.
5) Potato chips: 0.3%-1.0% of starch below 70℃ water.
• When making ice cream
• Enlarge volume;
• Shorten whipping time;
• 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;
• Improved whitening effect;
• Dissolve in water well;
• Enlarge whipping cream volume;
• Shorten whipping time.
