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Product Details:
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| Iodine Value: | 18-26 | Content: | Distilled Monoglycerides |
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| Usage: | Used In Food Industries | Application: | Used To Create Stable Emulsions |
| Smell: | Neutral, Without Adust Odor | Package: | 20 Kg/carton |
| Grade Standard: | Food Grade | Storage Type: | Cool And Dry |
| Highlight: | Food Grade Unsaturated Distilled Monoglycerides,Unsaturated Distilled Monoglycerides for Bread Ingredients |
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1.Product Name: Distilled Monoglycerides HI20
2.CAS NO: 123-94-4
3.Application: Molecular distillation monoglyceride is a high-quality and high-efficiency edible emulsifier, which has the functions of emulsification, dispersion, stabilization, foaming, defoaming and anti-aging of starch. It is widely used in industries such as food, , household chemicals, plastics, packaging and cosmetics. Molecular distillation monoglyceride is completely non-toxic and harmless, and human intake is not limited. It is a safe and high quality food additive.
4.Sample: Contact us for free sample
| Iodine value | 18-26 |
| Grade Standard | Food Grade |
| Usage | Used In Food Industries (breads, pastry) |
| Specification | 10kg/box |
| Shelf Life | 1 Years |
| Purity | 90% Min |
| Application | Used To Create Stable Emulsions |
| Application Field | Ice Cream, Cake. Cosmetics |
| Smell | Neutral, Without Adust Odor |
| Content | Glycerin Monostearate |
1. Used in candy and chocolate, can prevent milk candy, toffee oil separation phenomenon; Prevent crystallization of chocolate granulated sugar and separation of oil and water, increase the delicate feeling. The reference dosage is 0.2%~0.5%.
2. Used for ice cream, it can make the tissue mix evenly, the tissue is delicate, smooth, expanded activity, and improve the conformal property.
3. Used for margarine, can prevent oil and water separation, stratification and other phenomena, improve the quality of products.
4. Used in drinks, add to the protein drink containing fat, can improve stability, prevent oil from floating, protein sinking. It can also be used as a stabilizer in emulsified essence.
5. Used for bread, it can improve the dough structure, prevent the aging of bread, bread is soft, the volume is increased, the elasticity is extended, and the shelf life is extended.
6. Used in pastry, combined with other emulsifiers, as a pastry foaming agent, to form a complex with protein, resulting in a moderate bubble film, the size of the pastry increases.
7. For cookies, adding dough can make the oil evenly dispersed in an emulsified state, effectively prevent the oil from oozing out, and improve the brittleness of cookies.
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