Mono Diglycerides Water soluble Emulsifier For ice cream , food grade
| Place of Origin: | Guangdong |
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Company Profile
| Location: | Guangzhou, Guangdong, China (Mainland) |
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| Business Type: | Manufacturer |
| Main Products: | Food Grade Emulsifiers, Bakery Emulsifiers, Cake Emulsifier |
Product Detail
| Model No.: | GMS4062 |
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Product Description
Mono Diglycerides Water soluble Emulsifier For ice cream , food grade
Description:
VIVID Mono- and Diglycerides GMS4062 is a kind of high-efficiency emulsifier. It can be soluble in warm water(over 55), and help to mix with other materials easily. It can maintain the gas effectively. Especially it is widely used in ice cream, milk, cake emulsifier, and Non-dairy creamer.
Mono- and Diglycerides GMS4062 specification
| Total monoglyceride content (%) | ≥40.0 |
| Free glycerol (%) | ≤1.5 |
| Acid value (mg KOH/g) | ≤3.0 |
| Iodine value (g I/100g) | ≤2.0 |
| Melting point () | approx. 55 |
| Lead(Pb, mg/kg) | ≤2 |
| Arsenic(As, mg/kg) | ≤2 |
Applications:
• Mono- and Diglycerides GMS4062 is used in milk drinking, protein beverage, ice cream, cake gel, margarine, non-dairy creamer.
• Especially in water soluble emulsion application with solubility above 55 water.
• Dosage :
1) Milk drinking: 0.12%-0.15% of total products above 55 with stirring and homogeneity.
2) Protein beverage: 0.05%-0.15% of total products above 55 with stirring and homogeneity.
3) Ice cream: 0.2-0.3% of total products, above 55 water, subject to different butter, fat & oils or margarine.
4) Cake gel: 10%-20% 10%-20% of total products.
5) Margarine: 0.3%-0.5% by the weight of fat & oils in 58-65, subject to different purpose.
6) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils above 58, subject to different purpose.
• When making milk drinking,protein beverage
• Provide emulsifying effect for dairy fat.
• Prevent delamination and sedimentation.
• Provide smooth mouth feel
• When making ice cream
• Enlarge volume; Increase bulging rate.
• Shorten whipping time;
• Prevent thick ice crystal;
• Improve mouth feels;
• Provide creamy texture;
• Improve shape retention.
• When making cake gel
• Adjust α- crystal monoglycerides;
• Increase baking bulging rate;
• Control texture of paste.
• When making margarine
• Adjust oil crystal;
• Prevent water dispersion.
• When making non-dairy creamer
• Give a more uniform fat globule size distribution;
• Improved whitening effect;
• Dissolve in water well;
• Enlarge whipping cream volume;
• Shorten whipping time.