Glycerol monostearate C21H42O4 Glycerine Ester and Fatty Acids---GMS/DMG (E471) for Cake

Synonyms:alpha-Monostearin; Glycerol 1-monostearate; Octadecanoic acid2,3-dihydroxypropyl ester; Glycerin 1-monostearate;Monostearin; Distilled Monoglyceide

Dosage:

In bread 0.3%-0.8% of flour;

In cake 3%-10% of oil;

In biscuit 1.5%-2% of oil;

In instant noodles 0.1%-0.2% of flour;

In pasta products 0.1%-0.2% of flour;

In extrusion snacks 0.1%-0.2% of flour;

As a high quality and efficiency food emulsifier,

It's widely used as good emulsificationdistribution, and stabilization in food. It has been used in the industry areas of food, medicine, household chemicals, plastic, packaging and cosmetic etc., It is also a safe food additives which is completely non-toxic and harmless, and there is no restriction intake by the human body.

DMG is the safety and high quality food additives.

Properties:

(1)Good emulsifying, dispersing, stabilizing Properties;

In the food processing oil-water separation often occurs, in order to improve product quality and prolong shelf life. Emulsifier is usually added during the procession, it will stabilize the mixed phase, and form a uniform emulsion. So that to avoid and prevent oil-water separation, stratification, precipitation happen in food and beverage,

(2)Starch anti-aging effects;

DMG can form complexes with protein and starch, and can form insoluble complexes with amylose starch to prevent the recrystallization after cooling to prevent the aging of starch retrogradation, making bread, cake, potato products and other starch-rich foods remain fresh and soft for a long time.

(3)To improve the fats crystallization;

Molecular distilled monoglycerides can orient in the surface of greese, control and stabilize greese crystallizing, especially in margarine, shortening and other oils and fats products, . It can also improve the plasticity and ductility to prevent the condensate layer and so on.