- Product Details
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Quick Details
-
MF:
-
C21H42O4
-
EINECS No.:
-
204-664-4
-
Place of Origin:
-
Guangdong, China
-
Appearance:
-
Milky white powder, Milky white powder
-
Application:
-
Stabilizer, Ice cream
-
Brand Name:
-
CARDLO
-
Model Number:
-
DMG
-
Grade:
-
Food Grade
-
Certification:
-
ISO KOSHER HALAL FDA REACH ISO
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Shelf Life:
-
24 Months
Quick Details
-
CAS No.:
-
123-94-4
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Purity:
-
90% min, 99%
-
Other Names:
-
GLYCEROL MONOSTEARATE
-
MF:
-
C21H42O4
-
EINECS No.:
-
204-664-4
-
Place of Origin:
-
Guangdong, China
-
Appearance:
-
Milky white powder, Milky white powder
-
Application:
-
Stabilizer, Ice cream
-
Brand Name:
-
CARDLO
-
Model Number:
-
DMG
-
Grade:
-
Food Grade
-
Certification:
-
ISO KOSHER HALAL FDA REACH ISO
-
Shelf Life:
-
24 Months
Ice Cream Stabilizer Distilled Monoglyceride
Distilled monoglyceride (DMG) is a commonly used ice cream stabilizer to improve its texture, prevent ice crystal formation, and enhance the overall quality and shelf life of the product.
DMG helps to inhibit ice crystal formation by interfering with the growth of ice crystals during freezing. This results in a finer and more uniform distribution of ice crystals, which enhances the smoothness of the ice cream.
In addition, DMG is a safe food additive, can be used in bakery products, confectionary, protein beverages, dairy products etc.
Application:
Food Additive : With the properties of Emulsification, Dispersion, Stability, Defoaming and Starch Anti-aging properties.
|
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. |
|
Caramel |
Reduce stickiness. Homogenous fat distribution |
|
Chewing gum |
Improve gum base softness |
|
Desserts |
Improve aeration and foam stability |
Technical Specifications:
|
Main Item |
Standard (GB15612-1995) |
Test Result |
|
Appearance (20 ℃ ) |
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 Glycerin(%) |
≤7.0 |
0.38 |
|
Residue on ignition (w/%) |
≤0.5 |
< 0.5 |
|
Pb (mg/g) |
≤2 |
< 2 |
|
As(mg/g) |
≤2 |
< 2 |
Package: 25kg/bag
Shelf life: 24 months
Storage : Keep in a dry, clean and close place, and avoid excessive exposure to light, moisture and air.
