E471-Distilled monoglyceride(DMG)
CHARACTERISTICS
Food additive distilled monoglyceride DMG is made from Hydrogenated vegetable oil,which works well in food as emulsifier.
APPLICATION FIELD OR USES
·Ice cream:promote milk fat emulsification, improve tolerance, improve texture & overrun
·Bread: fine crumb structure, increase volume, shelf life extension
·Cake: improve texture, foam stabilizer, shelf life extension, improve volume
·Margarine: control oil separation, improve plasticity, improve texture
·Tofu: improve yield, improve bean curd texture
·Noodle: improve dough handing, smoother texture
·Chocolate: improve fats separation
·Chewing gum: improve stabilizer, low viscosity
·Coffee cream: control oil separation,improve plasticity, improve texture
PACKING FEATURES
25KG in kraft bag with PE inner bag
STORAGE AND TRANSPORTATION
Keep it in a cool and dry warehouse
SHELF LIFE
2 years
Technical index
| 1 | Item | Specification |
| 2 | Appearance | Milky white or light yellow without unpleasant odor |
| 3 | Total monoglyceride | 99% min |
| 4 | Acid value | 2.5 max |
| 5 | Saponification value | 150-165 |
| 6 | Melting point | 60-70 |
| 7 | Iodine value | 4.0 max |
| 8 | Arsenic value | 0.0001 max |
| 9 | Heavy metal (as Pb) | 0.0005 max |
| 10 | Iron (Fe) | 0.0002 max |
| 11 | Free glycerol | 1.0 max |
Dosage
| CATEGARY | TYPICAL DOSAGE | PROMARY FUNCTION |
Ice Cream | 0.5% of formula | * Promote Milk Fat Emulisification * Improved Toleran * Improve Texture & Overrun |
| Bread | 0.3% on flour wt | * Fine Crumb Structure * Increase Volume * Shelf Life Extention |
| Cake | 0.5% on flour wt | * Improve Texture * Foam stabiliser * Shelf Life Extention * Improve Volume |
| Margarine | 0.35-0.5% of formula | * Control Oil Separation * Improve Plasticity * Improve Textuere |
| Tofu | 0.4-0.6% of dry bean | * Improve Yield * Improve Bean Curd Texture |
| Noodle | 0.5% on flore | * Improve Dough Handing * Smoother Textuer |
| Chocolate | 1.5-2% of fats | * Improve Fats Seperation * Deoamer |
| Chewing Gum | 0.3-0.5% of gum base | * Imrovove Stabilizer *Lowing Viscosity |
| Coffee Cream | 1-3% of fats | * Control Oil Separation *Improve Plasticity *Improve Textuere |
CATEGARY | TYPICAL DOSAGE | PRIMARY FUNCTION |
| EPE Foam | 2% of LDPE | * Anti-Shrinking Agent |
| PVC | base on production | * Internal Lubricant |
| PE/PP Film | bas on production | * Internal Antistatic Agent |
