E471 Emulsifier, buy 40% Monoglyceride Mono And Diglycerides Halal With White Waxy Beads on China Suppliers Mobile

Product Details

Delivery Time:7 to 14 days
Certification:HACCP ISO HALAL KOSHER

40% Monoglyceride Mono And Diglycerides Halal With White Waxy Beads

Description:

VIVIDR self-emulsifying mono and-diglyceride E-DH-Z45 is an ideal multi-functional additive in ice cream,chewing gum,toffee,shortening,margarine,cream and lotion and plastid films.

Product Description:

Appearance: White waxy beads or powder

Taste: Neutral,little fatty

Specification:

Total monoglyceride content(%): ≥40

Free glycerol(%): ≤5.0

Iodine value(g I/100g): ≤2.0

Moisture (%): ≤2.0

Soap added (%): ≤4.0

Arsenic value (mg/kg): ≤2

Heavy metal (as Pb) (mg/kg): ≤10

Applications:

Application Range	Function	Dosage
Protein beverage	stabilize the fat and protein, prevent elimination and sedimentation	0.05%-0.1% of total products
Ice cream	avoid forming large ice crystal, improve mouth feels and provide creamy texture, improve stabilization	0.1%-0.2% of total products
Flour products	Breads	improves crumb softness, provides a fine and uniform crumb structure, reduces staling rate	0.3%-0.8% of flour
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
Instant noodles	Improve process properties, decrease oil absorbing and cooking lost	0.1%-0.2％ of flour
Pasta products	Improve process properties, decrease cooking lost	0.1%-0.2％ of flour
Extrusion snacks	Improve process properties, increase swelling rate, provide a fine and uniform crumb structure, reduce staling rate	0.1%-0.2％ of flour
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-mate	give a more uniform fat globule size distribution resulting in improved whitening effect	Subject to different purpose
Caramels, toffees and chocolate	reduce stickiness and sugar crystallization, thus improve the eating quality	1.5%-2% of oil
Chewing gum	Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA	0.3%-0.5% of base
Meat products	Help fat disperse and combine with water and starch, prevent starch aging	0.1%-1.0% of total products
Edible antifoaming agent	decrease and inhibit foaming dur