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Address: No.48, Shamian Nan Street, Liwan District, Guangzhou, China
Contact name:Ben Yiu
Masson Group Company Limited |
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mono diglycerides E471 Ice Cream Emulsifiers Multi Functional Food Additive
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 during production | 0.1%-1.0% of total products | |
Peanut butter | provide creamy texture, high filling temperature, short set time and good oil holding capacity | 0.1%-0.2% of total products | |
Granular potato products | improve product quality and make production easier | 0.3%-1.0% of starch | |
industries | applications | effects |
Plastic | foaming agent | Act as physical foaming agent, help to produce fine and even air bubbles in EPE, to enlarge and maintain the volume and avoid shrinking |
Lubricant | Its excellent lubricating property gives products shiny surface. | |
Anti-static agent | Make the surface of plastic part hydrophilic to eliminate static electricity, be applicable to production of package of electronic parts | |
| Anti fogging agent | Food grade distilled monoglycerides is a safe anti fogging agent for food package |
Personal cares | Cosmetics and personal care products | Act as emulsifier and thickener |
Medicines | ointments | Act as emulsifier |
