Bakery emulsifiers :Distilled Monoglyceride DMG95 Powder E471
Natural Food Emulsifier Distilled Monoglyceride For Cake Gel Emulsifier
What is Glyceryl Monostearate?
Glycerol monostearate, also called monoglyceride, commonly used as an emulsifier in foods. Chemically it is the monoglycerol ester of stearic acid. Glyceryl stearate is a food additive used as a thickening, emulsifying, anticaking, and preservative agent, an emulsifying agent for oils, waxes, and solvents a protective coating for hygroscopic powders, a solidifier and control release agent in pharmaceuticals, and a resin lubricant. Glyceryl stearate is also used in cosmetics and hair-care products. It is generally a white, odorless, and sweet-tasting flaky powder.
CAS No.:31566-31-1 MF:C21H42O4
EINECS No.: 204-664-4 Model Number: E471/Food Grade
Application:
Sponge cakes and pancakes for aeration, to improve the physical and rheological properties of the batter and thus better-quality cakes.
Dairy products, such as cream, whipped cream, ice cream, cream powder, imitation creams, etc.
Fruit/vegetable spreads, jams, jellies, marmalades
Technical Specifications:
| Main Item | Standard (GB15612-1995) | Test Result |
| Appearance (20℃) | Milky white/Light yellow waxy solid | Milky white waxy solid powder |
| Monoglyceride content(%) | ≥90 | 99.2 |
| Free Acid (%) | ≤2.5 | 0.36 |
| Free Glycerin(%) | ≤2.5 | 0.31 |
| Lodine Value(g/100g) | ≤4.0 | 0.24 |
| Freezing Point(℃) | 60-70℃ | 65.1 |
| Heavy Metals(Pb/%) | ≤0.0005 | ＜0.0005 |
| As(%) | ≤0.0001 | ＜0.0001 |
Package: 25kg/bag Shelf life: 24 months
Storage : Keep in a dry, clean and close place, and avoid excessive exposure to light, moisture and air.
| Application | Benefit | Suggested Dosage |
| Protein beverage | Stabilize the fat and protein, prevent elimination and sedimentation | 0.05%-0.1% |
| Ice Cream | Avoid forming large ice crystal, improve mouth feels and provide creamy texture, improve stabilization | 0.1%-0.2% |
| Starch products | Breads | Improve crumb softness, provides a fine and uniform crumb structure, reduce staling rate | 0.3%-0.8% of Starch |
| Cakes | Enlarge volume, improve texture, prolong the shelf life | 3%-10% of oil |
| Biscuit | Improve process properties, prevent oil separating out and make the dough easy to off-module | 1.5%--2% of oil |
| Oils and fats | Margarine | Adjust the oil crystal, imparts fine and stable water dispersion | Subject to different purpose |
| Shortening | Adjust the oil crystal, improve its function properties | Subject to different purpose |
| Coffee-whitener | Give a more uniform fat globule size distribution resulting in improved whitening effect | Subject to different purpose |
| Chewing gum | Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA | 0.3%-0.5% of base |
| Meats products | Help fat disperse and combine with water and starch, prevent starch retrogradation | 0.1%-1.0% |
| Edible antifoaming agent | Decrease or inhibit foaming during production | 0.1%-1.0% |
| Peanut butter | Improve stabilization | 0.1%-0.2% |
| Granular potato products | Ensure uniformity, improve structure and make production easier | 0.3%-1.0% of starch |
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