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Distilled MonoglyceridesDistilled Monoglycerides (DMG E471)
Quick Details
CAS No.: 123-94-4 | Other Names: Distilled monoglyceride |
MF: C21H42O4 | EINECS No.: 307-332-8 |
Place of Origin: Shanghai China (Mainland) | Brand Name: Jianying |
Grade: Food Grade | Color: off-white yellowish |
Type: Emulsifiers | particle size: powder or granular |
Purity: 95.0% min |
Product function and application
1. Function:
It is problem that oil and water could not mutually dissolve during food processing. It is good for form stable emulsion to avoid delamination and deposit of food and beverage by adding emulsifier. And it could improve quality of product and prolong shelf life of product
2. Distilled monoglyceride can form the complex with the protein and starch. It could prevent starch from recrystallizing after cooling because of formation of infusible complex with straight chain form starch. Also it can prevent the starch from aging, keeping the food which are rich in the starch including bread, cake, potato goods fresh, soft for a long time. At present, complex value of distilled monoglyceride, which is 92 comparing to complex indexes of ester is only 28., is highest in all kind food emulsification, according to its straight chain starch complexing effect.
3. Distilled monoglyceride can be arranged in order on surface of grease. This is helpful to control and stabilize crystallization of grease. Especially in production of margarine, it can improve plasticity and malleability of product to avoid delamination of the oil and water.
Food Application Functionality
1. Flour products Bread: Improve crumb softening, extend shelf-life, improve texture
2. Cake Dough:conditioner,improve product tenderness,texture and volume
3. Biscuit Fat replacement,improve processing properties and reduce baking lost
4. Cereals Complexes starch during processing,reduces stickiness and clumping
5. Noodle,Pasta,Potato products Provides resistance to over cooking, mproves texture, educes stickenss, Extrusion aid imparts fine and stable water dispersion.
6. Coffee Whitener Improves whitening Properties and dispersion aid
7. Non-dairy Cream Provides creamy mouthfeel,good aeration and stability
8. Ice Cream Imparts dryness, body, smooth texture, stability and slow meltdown
9. Candy,Chewing gum Reduces stickiness, prevent sugar crystallization, slight softening effects, aids dispersion
10. Margarine Improves emulsion stability, Provides anti-spattering properties, texture control
11. Shortening Improves aeration and water absorption properties, improves palatability
12. Meat Products Improves fat dispersion and starch complexing with water, prevent starch staling.
13. Recommended dosage is varied from 0.2% to 1.0% in final products. Exact dosage rates should be determined by customer trials.
14. Regulatory approvals for the use of distilled monoglycerides and maximum dosage level may vary from country to country
Operation and dosage
1. Distilled Monoglyceride is added into beverage, which is rich in the oil and protein, to improve notably dissolution and stability, and to avoid delamination and deposit. Also it can provide product with fragrance and color. Its hot stability is good and it is suitable to be used in production of beverage.
2. Distilled Monoglyceride is the most ideal emulsifier and stablizers of production of high quality ice cream. It can improve fat dispersiveness and make the fat particle very small and even to promote the mutual interaction of the fat and protein. It can prevent formation of the thick ice to improve smoothness and oral sense of ice cream.
Dosage:0.3%-0.5%
3. Distilled monoglyceride can be applied in products of grease, such as artificial cream, butter, peanut butter coco butter. This is helpful to control and stabilize crystallization of grease. It can improve plasticity and malleability of product to avoid delamination of the oil and water. It also is applied in production of concentrated milk, malted milk, instant milk powder.
4. It can promote the bread fast fermenting and increase the volume of bread, improving framework.of dough and prolonging the fresh period of bread. Dosage:.0.3%
5. It can be helpful to mix equably and rapidly the candy and fat raw materials.
Specifications
Property
Glycerol Monosterate (hereinafter referred to as monosterate) is water-in-oil emulsifier that is synthesized from oil and glycerin. It is insoluble in cold water but dissolvable in warm ethanol, benzene and propyl alcohol. The GMS content in ordinary synthesized monosterate is about 40%, and it will reach over 90% after distillation.
Specification :
Item | Specification |
Total Monoglyceride content % | ≥90 |
Acid value % | ≤2.5 |
Iodine value | ≤3.0 |
Melting Point () | ≤60 |
Heavy Metals % | ≤0.0005 |
Arsenic (As) % | ≤0.0001 |
HLB value | 3.8 |
Packaging & Delivery
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