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Mono Diglycerides Water Soluble Emulsifier For Ice Cream , Food Grade

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Negotiable MOQ: 1 Kilogram (Price negotiable depending on order volume and customization)
Key Specifications
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Brand Name:
Vivid
Place of Origin:
China
Model Number:
GMS4062
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Masson Group Company
Payment & Shipping
Payment Methods:
Port of Shipment:
China
Delivery Detail:
7 days

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Brand Name Vivid
Place of Origin China
Model Number GMS4062
Delivery Time:40 to 50days
Certification:ISO,FSSC22000,HALAL, KOSHER

Mono Diglycerides Water soluble Emulsifier For ice cream , food grade

Description:

VIVID Mono- and Diglycerides GMS4062 is a kind of high-efficiency emulsifier. It can be soluble in warm water(over 55℃), and help to mix with other materials easily. It can maintain the gas effectively. Especially it is widely used in ice cream, milk, cake emulsifier, and Non-dairy creamer.

Mono- and Diglycerides GMS4062 specification

Total monoglyceride content (%) ≥40.0
Free glycerol (%) ≤1.5
Acid value (mg KOH/g) ≤3.0
Iodine value (g I/100g) ≤2.0
Melting point (℃) approx. 55
Lead(Pb, mg/kg) ≤2
Arsenic(As, mg/kg) ≤2

Applications:

• Mono- and Diglycerides GMS4062 is used in milk drinking, protein beverage, ice cream, cake gel, margarine, non-dairy creamer.

• Especially in water soluble emulsion application with solubility above 55℃ water.

• Dosage :

1) Milk drinking: 0.12%-0.15% of total products above 55℃ with stirring and homogeneity.

2) Protein beverage: 0.05%-0.15% of total products above 55℃ with stirring and homogeneity.

3) Ice cream: 0.2-0.3% of total products, above 55℃ water, subject to different butter, fat & oils or margarine.

4) Cake gel: 10%-20% 10%-20% of total products.

5) Margarine: 0.3%-0.5% by the weight of fat & oils in 58℃-65℃, subject to different purpose.

6) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils above 58℃, subject to different purpose.

• When making milk drinking,protein beverage

• Provide emulsifying effect for dairy fat.

• Prevent delamination and sedimentation.

• Provide smooth mouth feel

• When making ice cream

• Enlarge volume; Increase bulging rate.

• Shorten whipping time;

• Prevent thick ice crystal;

• Improve mouth feels;

• Provide creamy texture;

• Improve shape retention.

• When making cake gel

• Adjust α- crystal monoglycerides;

• Increase baking bulging rate;

• Control texture of paste.

• When making margarine

• Adjust oil crystal;

• Prevent water dispersion.

• When making non-dairy creamer

• Give a more uniform fat globule size distribution;

• Improved whitening effect;

• Dissolve in water well;

• Enlarge whipping cream volume;

• Shorten whipping time.

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Masson Group Company
Business Type
Trading Company
Total Employees
101 - 200 People
Main Markets
North America, South America, Eastern Europe
Location
Ankang, Shaanxi, China
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