| Customization: | Available |
|---|---|
| Formula: | C21h42o4 |
| Packaging Material: | Laminated Material |
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Distilled Glycerin monostearate E471 GMS99/DMG95 is the most widely used food emulsifier with a HLB value of 3.9-5.3. Gadele introduces six-stage distillation technology from Germany to purify, with monoglyceride content of more than 99%. The product has the functions of emulsification, dispersion, defoaming, foaming, anti-starch aging and control of fat aggregation. It is commonly used as emulsifier in oil, dairy products, frozen food and candy.
| Attribute | Details |
|---|---|
| Odour | Neutral |
| Storage Type | Cool And Dry Place |
| Packing | 25kgs/BAG |
| Country Of Origin | Guangzhou, China |
| Ingredients | E471 |
| Sample | Available |
| Odor | Neutral And Free From Extraneous Odor |
| Storage | Cool And Dry Place |
| Model Name | Compound Emulsifier |
| Loading Quantity | 12MT/20'FCL |
Monoglycerides from different raw materials
| Product Name | Monoester content | Raw material source |
| GMS-C001 | ≥ 95% | Palm oil |
| GMS-C002 | ≥ 95% | Sunflower Seed Oil |
| GMS-C003 | ≥ 95% | soybean oil |
| GMS-C004 | ≥ 95% | rapeseed oil |
Improve the sac structure of bread and delay hardening; Make the cake swell and increase the volume; Increase the crispness of biscuits, prevent oil from oozing, and make the dough easy to demold; Anti-aging (extend shelf life)
2.Margarine and shortening
Adjust the oil crystallization, enhance the stability of the water-in-oil system, prevent the separation of oil and water; improve the mixing and whipping of shortening and other ingredients
3.Protein Drinks
Improve fat and protein stability, prevent stratification and sedimentation
4.meat products
Make the oil easy to disperse, and with water, starch firmly combined, while preventing starch retrogradation, improve the taste
5.Peanut Butter
Provide cream texture, high filling temperature, short standing time and good oil holding capacity.
6.Candy, Chocolate and Chewing Gum
Make the oil easy to disperse, reduce the viscosity of the slurry and the crystallinity of the sugar, improve the taste of the candy; reduce the viscosity of the chewing gum and enhance the plasticity of the gum base.
7. non-creamer, coffee mate
Make the oil easy to disperse, enhance the stability of the emulsion, whitening effect is obvious.
8.Edible defoamer
Reduce or inhibit the formation of foam during the production of various foods.
9.Potato Chips
Ensures a high degree of uniformity, reduces blocking, improves texture and is easier to produce.
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