Factory Supplier Food Grade Emulsifier DMG E471 Distilled
Monoglyceride For Bakery Products
Product Description:
Glycerol monostearate, commonly known as GMS, is an organic
molecule used as an emulsifier. GMS is a white, odorless, and
sweet-tasting flaky powder that is hygroscopic. It is a glycerol
ester of stearic acid. It occurs naturally in the body as a
by-product of the breakdown of fats, and is also found in fatty
foods.
GMS is a food additive used as a thickening, emulsifying,
anti-caking, 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. It is also used in cosmetics and hair care
products.
Technical Parameters:
| Property | Value |
|---|
| Type | Emulsifier |
| Shelf Life | 24 Months |
| Form | Powder |
| Product Name | Bakery Emulsifiers |
| Acid ValueContent of Monoglyceride % | 95.0 Min |
| Application | Bakery Products |
| Storage | Cool And Dry Place |
| Iodine value (g/100g) | ≤1.0% |
| Packaging | 25kg/bag |
| Function | Improves Shelf Life And Texture |
Applications:
1. for candy and chocolate, it can prevent the phenomenon of fat
separation between toffee and toffee, prevent chocolate from
crystallizing and separating oil from water, and increase the sense
of fineness. The reference amount was 0.2%~0.5%.
2. for ice cream, it can make the tissue mix evenly and organize
fine, smooth and puffed activity to improve the shape retention.
3. for margarine, it can prevent oil and water separation and
stratification and improve the quality of products.
4. for beverages, adding fat containing protein drinks can improve
stability, prevent oil floating and protein sinkage. It can also be
used as a stabilizer in the emulsified essence.
5. for bread, it can improve the structure of dough, prevent bread
aging, loaf bread, bulk and elasticity, and extend shelf life.
6. for pastries, in combination with other emulsifiers, as a
foaming agent for pastries, forming a complex with protein,
resulting in a moderate bubble film that increases the volume of
the dessert.
7. for biscuits, adding dough can make the oil disperse evenly in
the emulsion state, effectively prevent the oil from seeping and
improve the brittleness of the biscuits.
Packing and Shipping:
25KG/bag
FAQ:
- 1.Q:Are you a factory or trading company ?
A:We are a factory.
2. Q: What documents you provide ?
A: Usually, we provide Commercial Invoice, Packing List, Bill of
loading, COA , Health certificate and Origin certificate. If your
markets have any special requirements, let us know
3. Q: What is loading port ?
A: Usually is Guangzhou, Nansha or Huangpu.
4.Q:What is the payment terms ?
A: T/T
5. Q:How can I get some samples ?
A: Kindly send us your address, we are honored to offer you
samples.
