Mono and Diglycerides GMS40
FeedbackMono-and Diglycerides bring key functionality to oils and fats, dairy products, frozen desserts and confectionery.It is available in variations depending on the concentration of mono-diglyceride. Variants are available with a mono-diglyceride concentration of 40-60%. Mono-and Diglycerides are non-ionic surfactants with properties (emulsifying, dispersing, foaming, antifoaming, restraining starch retrogradation and controlling fat condensation).
Application:
|
Application |
Benefit |
|
Confection/chocolate |
For oil and fats stabilization, improves moisture resistance and mouth feel. |
|
Protein beverage |
Prevents delamination and sedimentation. |
|
Coffee-whitener |
Gives a more uniform fat globule size distribution resulting in improved whitening effect and dissloves in water well. |
|
Bread and cake |
Improves cake texture and paste stability. Prolongs shelf life. |
|
Margarine, fillings and spreads |
Stable emulsions, prevents delamination and sedimentation. |
|
Ice cream |
Emulsion destabilization, creating a stable structure, fine texture and shape. |
|
Reduce stickiness. Homogenous fat distribution |
|
|
Chewing gum |
Improve gum base softness |
|
Desserts |
Improve aeration and foam stability |
For non-food: PVC lubricants, cosmetics auxiliary emulsifier and thickener, antifogging agent of agricultural greenhouse plastic film, antistatic agent of packaging film.
Quality index:
|
Index |
Standard(GB1986-2007) |
Test result |
|
Appearance (20°C) |
Milky white/light yellow waxy solid |
Milky white yellow waxy |
|
Monoglyceride content/% |
40~60 |
48.0 |
|
Acid value (mg KOH/g) |
≦5.0 |
0.39 |
|
Free glycerol (w/%) |
≦7.0 |
0.38 |
|
Residue on ignition (w/%) |
≦0.5 |
< 0.5 |
|
Pb (mg/g) |
≦2 |
< 2 |
|
As ( mg/g) |
≦2 |
< 2 |
Packing：25kg/Bag
Shelf life：12 Months
