FSSC Certificated DMG E471 White Powder Food Emulsifiers And Stabilizer For Ice Cream

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FSSC Certificated DMG E471 White Powder Food Emulsifiers And Stabilizer For Ice Cream

Name: FSSC Certificated DMG E471 White Powder Food Emulsifiers And Stabilizer For Ice Cream
Brand: CARDLO
Price: 1600 USD

China FSSC Certificated DMG E471 White Powder Food Emulsifiers And Stabilizer For Ice Cream factory

Brand Name : CARDLO

Model Number : DMG95

Certification : ISO,HALAL,KOSHER, FDA, FSSC, REACH

Place of Origin : Guangzhou

MOQ : 1MT

Price : USD1600-2000/MT

Supply Ability : 6000 MT per month

Delivery Time : 5-8 work days

Packaging Details : 25kg/ Craft Bag

Monoglyceride content : 99%

Properties : Emulsifier, Stabilizer. Defoaming and Starch Anti-aging properties

Color : Milky White Powder

Pacakage : 25kg/Bag

Application : GMS 99% Food Safe Emulsifier, 25KG/Bag Emulsifier In Chocolate, GMS 99% Emulsifier In Chocolate

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DMG E471 Food Emulsifiers For Ice Cream

Distilled monoglyceride is commonly used as an emulsifier and stabilizer in the production of ice cream. Emulsifiers are substances that help to mix ingredients that would not normally mix well, such as oil and water. In ice cream production, distilled monoglyceride can help to prevent the formation of ice crystals, improve the texture and stability of the ice cream, and enhance its overall quality.

When applied to ice cream mix, distilled monoglyceride works by forming a film around the fat droplets in the mix, which helps to stabilize the mixture and prevent the fat from separating out. This results in a smoother, creamier texture and a longer shelf life for the ice cream.

FSSC Certificated DMG E471 White Powder Food Emulsifiers And Stabilizer For Ice Cream

Application and Dosage:

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
Oils and fats	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

FSSC Certificated DMG E471 White Powder Food Emulsifiers And Stabilizer For Ice Cream Images

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