- 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 yellow waxy
-
Application:
-
Food Emulsifier, Bakery, Beverage, Ice cream
-
Brand Name:
-
CARDLO
-
Grade:
-
Food Grade.pharmaceutical Grade
-
Certification:
-
ISO KOSHER HALAL
-
Shelf Life:
-
24 Months
-
Sample:
-
Freely Provided
Quick Details
-
CAS No.:
-
123-94-4
-
Purity:
-
90% Min, 50%
-
Other Names:
-
Glycerin Monostearate
-
MF:
-
C21H42O4
-
EINECS No.:
-
204-664-4
-
Place of Origin:
-
Guangdong, China
-
Appearance:
-
Milky White Powder, Milky white yellow waxy
-
Application:
-
Food Emulsifier, Bakery, Beverage, Ice cream
-
Brand Name:
-
CARDLO
-
Grade:
-
Food Grade.pharmaceutical Grade
-
Certification:
-
ISO KOSHER HALAL
-
Shelf Life:
-
24 Months
-
Sample:
-
Freely Provided
Distilled Monoglyceride dmg & moecular distilled monoglycerides DMG powder
Distilled Monoglycerides are commonly used in bakery, oils & fats, dairy, frozen desserts, confectionery and plastics. The range is based on sunflower, rapeseed, RSPO certified palm or soya bean oil and includes GMO-free and non-hydrogenated options.
Key Benefits
- Crumb softening
- Improved product quality
- Fat reduction
- Shelf life extension
- Efficient processing
- GMO-free options
- Non-hydrogenated options
|
Application |
Benefit |
|---|---|
|
Aerated confectioner |
Improved aeration and stability |
|
Bread |
Crumb softness and shelf life extension |
|
Cakes |
Improves cake batter performance, crumb structure and cake volume |
|
Caramel |
Reduced stickiness and homogenous fat distribution |
|
Cheese |
Controlled melting properties and improved texture control |
|
Chewing gum |
Improved softness of the gum base |
|
Coffee whitener |
Improved whiteness |
|
Cream |
Improved air incorporation, foam, freeze and thaw stability |
|
Desserts |
Improved aeration and foam stability |
|
Flat bread, potato flakes, cereal products |
Easier processing and improved product quality |
|
Halawa |
No fat separation |
|
Ice cream |
Stable structure |
|
Margarines, fillings and spreads |
Stable emulsions |
|
Pasta |
Anti-stickiness |
|
Pet food |
Reduced power consumption Increased extrusion capacity Reduced water consumption Uniform expansion. Uniform starch gelatinization Reduced fine particles during drying |
|
Plastics |
Antistatic and mould release agent |
