| Customization: | Available |
|---|---|
| Storage Method: | Normal |
| Shelf Life: | >12 Months |
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Product Description:
Glycerol monostearate, commonly known as GMS, is an organic molecule used as an emulsifier. GMS is a colorless, odorless, and sweet-tasting flaky powder that is hygroscopic. GMS as a food additive is widely used as a thickening, emulsifying, anti-caking, and preservative agent.
Specification
| Total monoglyceride content (%) | ≥93.0 |
| Free glycerol (%) | ≤1.0 |
| Acid value (mg KOH/g) | as required |
| Iodine value (g I/100g) | ≤2.0 |
| Melting point (ºC) | approx 65. |
| Lead(Pb, mg/kg) | ≤1 |
| Heavy metal (as Pb, mg/kg) | ≤10 |
Application:
1. Food field: As effect, the bread will have better shape and volume, uniform crumb texture, crispy golden crust and better taste. Usable with all types of flour, they slightly improve the dough hydration capacity, considerably increase tolerance to fermentation time and resistance to mechanical stress. Improvers enable uniform crumb texture and volume increase.
2. Cosmetics: Emollients, creams, hair creams, shampoos, etc., as emulsifiers and thickeners.
3. Medical field: ointment, nutrient solution, etc.
4. Plastics additives: pearl cotton packaging, food packaging film, fruit net cover, PVC stabilizer, sanitary materials.
Dosage :
1) Bread: 0.3%-0.8% by the weight of flour in the fats before whipping or mix with flour in powder form.
2) Cake: 0.3%-0.8% by the weight of fat & oils in 65ºC-75ºC and mix with other material.
3) Margarine: 0.3%-0.5% by the weight of fat & oils in 65ºC-75ºC, subject to different purpose.
4) Milk drinking: 0.12%-0.15% of total products below 70ºC with stirring and homogeneity.
5) Beverage: 0.05%-0.15% of total products below 70ºC with stirring and homogeneity.
6) Ice cream: 0.2-0.3% of total products, melted with fat & oils in 65ºC-75ºC, subject to different butter, fat & oils or margarine.
7) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils in 65ºC-75ºC, subject to different purpose.
8) Confections: 1.5%-2% of fat & oils in 65ºC-75ºC.
9) Potato chips: 0.3%-1.0% of starch below 70ºC water.
10) Peanut butter: 2.0%-2.5% of total products, melted with fat & oils in 65ºC-75ºC.
• When making bread
• Improve crumb softness;
• Reduce staling rate;
• Provide a fine and uniform crumb structure.
• When making cake
• Enlarge volume;
• Improve texture;
• Prolong the shelf life.
• When making margarine
• Adjust oil crystal;
• Prevent water dispersion.
• When making milk drinking
• Stabilize fat & oils;
• Prevent elimination.
• When making Beverage
• Stabilize fat & oils;
• Prevent elimination and sedimentation.
• When making ice cream
• Avoid forming large ice crystal;
• Improve mouth feels;
• Provide creamy texture;
• Improve stabilization.
• When making non-dairy creamer
• Give a more uniform fat globule size distribution resulting in improved whitening effect and disslove in water well.
• When making confections
• Reduce stickiness and sugar crystallization;
• Improve eating quality.
• When making potato chips
• Ensure uniformity;
• Improve structure;
• Make production process easier.
• When making peanut butter
• Provide creamy texture;
• Ensure high filling temperature ;
• Shorten standing time;
• Provide good oil holding capacity.
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