Soluble Emulsifying Agent Food Grade Ditilled Monoglycerides For Pastry Industry
Product Description:
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:
| Flash Point | >100°C |
| Grade Standard | Food Grade |
| Usage | Used In Food And Cosmetic Industries |
| 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.
