- Product Details
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Quick Details
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MF:
-
C21H42O4
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EINECS No.:
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204-664-4
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Place of Origin:
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China
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Appearance:
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white powder, White Powder
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Application:
-
food additives, Ice Cream
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Brand Name:
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CARDLO
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Model Number:
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DMG95
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Certification:
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ISO9001/Kosher/Halal
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Shelf Life:
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24 Months
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Sample:
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Freely Provided
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Grade:
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Cosmetic. Food Grade.pharmaceutical Grade
Quick Details
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CAS No.:
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123-94-4
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Purity:
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95%, 99%min
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Other Names:
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Glycerin stearate
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MF:
-
C21H42O4
-
EINECS No.:
-
204-664-4
-
Place of Origin:
-
China
-
Appearance:
-
white powder, White Powder
-
Application:
-
food additives, Ice Cream
-
Brand Name:
-
CARDLO
-
Model Number:
-
DMG95
-
Certification:
-
ISO9001/Kosher/Halal
-
Shelf Life:
-
24 Months
-
Sample:
-
Freely Provided
-
Grade:
-
Cosmetic. Food Grade.pharmaceutical Grade
Products Description
Bakery Ingredients Factory : Distilled Glycerin Monostearate DMG95
Monoglycerides are mainly used as emulsion stabilizers in the food industry.
Its application range is very wide. It can be used in cake oil, cream, coffee mate, ice cream, cold food, liquid and solid
beverages, dairy products, toffee, caramel, fruit candy, Chocolate, bread, biscuits, peanut/walnut/bean/sesame/coconut butter(milk), meat products, rice noodle products, spicy food and other foods.
Its application range is very wide. It can be used in cake oil, cream, coffee mate, ice cream, cold food, liquid and solid
beverages, dairy products, toffee, caramel, fruit candy, Chocolate, bread, biscuits, peanut/walnut/bean/sesame/coconut butter(milk), meat products, rice noodle products, spicy food and other foods.
Product Paramenters
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Inspection items
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Testing results
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Appearance
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White or light yellow powder
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Monoglycerides Content
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≥ 95.0%
|
|
Iodine value (g/100g)
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≤3.0
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Free Glycerin
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≤ 3.0%
|
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Melting point
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60.0-70.0℃
|
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Free acid (stearic acid)
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≤ 3.0%
|
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Arsenic (As)
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≤ 0.0001 ppm
|
|
Heavy metals (plumbum)
|
≤ 0.0005 ppm
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Application
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Application
|
Benefit
|
|
Suggested Dosage
|
|
|
Margarine
|
Adjust the oil crystal, imparts fine and stable water dispersion
|
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0.2%-0.6% of Oil fat
|
|
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Shortening
|
Adjust Oil fat’s crystal
|
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0.2%-0.6% of Oil fat
|
|
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Ice Cream
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Avoid forming large ice crystal, improve shape retention and stabilization
|
|
0.2%-0.5%
|
|
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Coffee-whitener
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Give a more uniform fat globule size distribution resulting in improved whitening effect
|
|
2.0%-3.5% of Oil fat
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|
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Protein beverage
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Stabilize the fat and protein, prevent elimination and sedimentation
|
|
0.1%-0.15%
|
|
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Dairy products
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Promotes milk fat dispersion and prevents delamination
|
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0.1%, together with SPAN60
|
|
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Starch products
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Breads
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Improve crumb softness, provides a fine and uniform crumb structure, reduce staling rate
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0.3%-0.8% of Starch
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|
|
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Cakes
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Enlarge volume, improve texture, prolong the shelf life
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3%-10% of oil
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|
|
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Biscuit
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Improve process properties, prevent oil separating out and make the dough easy to off-module
|
1.5%--2% of oil
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|
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Chewing gum
|
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Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA
|
0.3%-0.5% of base
|
|
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Meats products
|
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Help fat disperse and combine with water and starch, prevent starch retrogradation
|
0.1%-1.0%
|
|
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Edible antifoaming agent
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Decrease or inhibit foaming during production
|
0.1%-1.0%
|
|
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Peanut butter
|
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Improve stabilization
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0.1%-0.2%
|
|
|
Granular potato products
|
|
Ensure uniformity, improve structure and make production easier
|
0.3%-1.0% of starch
|
|
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