Distilled Glycerin Monostearate

タイトルまたは説明

Monostearate
Monoglyceride molecular distillation is a food emulsifier of high quality and efficiency,

With emulsification, dispersion, atability, foaming, defoaming and

Anti-aging, such as the role of starch.

In food, medicine, daily chemicals, plastics, packing and cosmetic industries have a wide range of applications.

Melecular distillation monoglyceride is compeletly non-toxic harmless, it is a safe food additive.

Product:  Distilled Glycerol Monostearate (DMG)

Other names: Distilled Glycerin Monostearate, Distilled Glyceryl Monostearate; Glycerol monostearate *5% Min.

CAS No.: *********1

Packing: *5KG/Paper bag; *6MTS/*0’FCL (without pallet) 

Shelf life: *4months

 Molecular formula:  C*1H*2O4

Molecular Weight:  **8.*7

Appearance: white or off-white waxy powder or flakes

Application:

1. As additive to foodstuffs, confections, and emulsifying agent to chocolate, Margarine, ice cream etc, or as surface active agent.
2.Applied to rice or flour products for promoting taste.
3.Applied to ice cream for promoting taste, maintaining shape and improving stability.
4.Applied to pastries as foaming agents.
5.Applied as emulsifying agent and stabilizing agent to edible grease and dairy products, margarine, peanut butter, salad dressing, oyster oil etc.
6.Applied to beverages that contain grease or protein, such as soy milk, peanut milk, yoghourt, cocoa milk, almond etc. for increasing solubility and stability.

Properties:

(1)  Good emulsifying, dispersing, stabilizing Properties;

In the food processing oil-water separation often occurs, in order to improve product quality and prolong shelf life. Emulsifier is usually added during the procession, it will stabilize the mixed phase, and form a uniform emulsion. So that to avoid and prevent oil-water separation, stratification, precipitation happen in food and beverage,

(2)Starch anti-aging effects;

DMG can form complexes with protein and starch, and can form insoluble complexes with amylose starch to prevent the recrystallization after cooling to prevent the aging of starch retrogradation, making bread, cake, potato products and other starch-rich foods remain fresh and soft for a long time.

(3)To improve the fats crystallization;

 Molecular distilled monoglycerides can orient in the surface of greese, control and stabilize greese crystallizing, especially in margarine, shortening and other oils and fats products,. It can also improve the plasticity and ductility to prevent the condensate layer and so on.

 Specification:  food grade

Assay  *5% Min.

Iodine value  (g/**0g): 1.5 Max.

Free acid(AS Stearic acid,%) : 2.0 Max.

Freezing point (°c): ****0

Heavy metals (%): 0.***5 Max. 

Arsenic ( %): 0.***1 Max.

Lead(Pb) %: 0.***1 Max.