Waxy Solid Margarine Food Grade Emulsifiers Oil For Stable Water Dispersion

Place of Origin:	Guangdong

Location:	Guangzhou, Guangdong, China (Mainland)
Business Type:	Manufacturer
Main Products:	Food Grade Emulsifiers, Bakery Emulsifiers, Cake Emulsifier

Model No.:	PGMS, E477

Waxy Solid Margarine Food Grade Emulsifiers Oil For Stable Water Dispersion

Description:

VIVID^R Propylene Glycol Monostearate is made from stearic acid and propylene glycol. It can be used in the baked products, oil and so on.

Specification:

	Item	Unit	Specification
1	Appearance	——	clear liquid or as white to yellow-white waxy solid
2	Acid value	mg KOH/g	≤ 4
3	Free propylene glycol		≤1.5
4	Lead	mg/kg	≤ 2
5	Residue on Ignition	%	≤ 0.5
6	Soap (as potassium stearate)	%	≤ 7.0
7	Total Monoester Content		≥ 90

Applications:

1. Margarine

Function: Imparts fine and stable water dispersion. Keep smooth texture. Avoid splashing and foaming during frying.

Dosage: 1% of oils and fats

2. Margarine for cake/Shortening

Function: Improve stability. Shorten whipping time. Enlarge cake size and keep homogeneous texture. Prolong shelf life.

Dosage: 1% of oils and fats,usually with DMG

3. Shortening

Function: Adjust oil crystal. Imparts fine and stable water dispersion.

Dosage: 1% of oils and fats

4. Whipping cream

Function: Shorten whipping time. Improve foam volume and structure. Create a nice and stiff foams. Improve mouth feel.

Dosage: 0.5-1%,usually with DMG and Span60

5. Cake emulsifier

Function: Enlarge cake volume, improve cake texture and paste stability. Prolong shelf life

Dosage: 5%-15% of total recipe,usually with DMG,Span60 and PGE

6. Cake

Function: Enlarge volume. Keep sponge foams homogeneous. Improve texture and mouth feel. Reduce staling rate of starch. Prolong shelf life.

Dosage: 0.5% of flour,usually using cake gel directly.

7. Bread and pastry

Function: Enlarge volume. Improve texture and prolong shelf life

Dosage: 0.3% of flour,usually using mixed emulsified oils and fats.

8. Ice cream

Function: Improve bulging rate and shape retention. Stabilize foams.

Dosage: 0.3-0.5%,usually with DMG

9. Dairy

Function: Promote dispersing of fats and prevent delamination.

Dosage: 0.2-0.5%,usually with DMG

10. Personal cares

Function: Used in facial cream, improve lubricating property, stability and shape retention..

Dosage: 5-10% of total emuslfier recipe

11. Medicine

Function: Act as emulsifier and stabilizer in cream, paste, suppository in medicine industry.

Dosage: 10-20% in fats and oils

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