DMG E471 Food Emulsifiers For Protein Beverages
FSSC Certificated DMG E471 White Powder Food Emulsifiers For Protein Beverages
In the production of protein beverages, DMG is used as an emulsifier and stabilizer. Protein powders tend to clump together when they are mixed with water, which can result in an unappealing texture and taste. DMG helps to disperse the protein powder evenly throughout the beverage, creating a smooth and creamy texture. It also helps to stabilize the beverage, preventing the protein from settling at the bottom of the container.
DMG is also used to improve the shelf life of protein beverages. Proteins are prone to denaturation and aggregation, which can cause the beverage to spoil or lose its nutritional value over time. DMG helps to prevent the proteins from denaturing and aggregating, which allows the beverage to maintain its quality and nutritional value for a longer period of time.
Another benefit of using DMG in protein beverages is that it can enhance their flavor. DMG has a mild, fatty taste that can complement the flavor of the protein powder. It can also improve the mouthfeel of the beverage, making it more enjoyable to drink.
In conclusion, DMG is a valuable additive for the production of protein beverages. It improves the texture, stability, and shelf life of the beverage, while also enhancing its flavor and mouthfeel. DMG is a safe and approved food additive that is widely used in the food industry. Its use in protein beverages is a testament to its versatility and effectiveness as an emulsifier and stabilizer.
Application:
| 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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FSSC Certificated DMG E471 Food Emulsifier For Protein Beverages 25kg / Bag Images
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