86-20-38480016-8020
Bldg. 1, 2, 4, No. 6, Huafeng Road, Development Zone, Guangzhou, Guangdong, China (Mainland)
Company Name: Guangzhou Cardlo biotechnolgy Co.,Ltd
Location:No. 6, Huafeng Rd., Guangzhou Economic&Technological Development District,Guangzhou,China.
Established:2005
Production: 4 automatic production lines
Anunal day output:100 MT
Quality control:ISO22000 ,ISO9000
Product certificate:Halal,SGS,FDA
Production:
Sample: available
Mass production time:5-10 days
Payment term:T/T, L/C
Experienced export team will support you ,welcome to contact us.
Specifications Of Factory supply emulsifier e471
Distilled Glycerin Monostearate-GMS- E471 | ||
| Test results | Standard (GB15612-1995) |
Appearance | Conforms to the standard | White powder solid |
Content % | 99.65 | ≥ 95.0 |
Free acid % | 0.22 | ≤ 2.5 |
Free glycerin % | 0.38 | ≤ 2.5 |
Iodine value, g/100g | 0.40 | ≤ 4.0 |
Freezing point C | 64.2 | 60.0~70.0 |
Heavy metals % | < 0.0001 | ≤ 0.0001 |
Arsenic(As) % | < 0.0005 | ≤ 0.0005 |
Iron(Fe) % | < 0.0002 | ≤ 0.0002 |
Conclusion: According to GB15612-1995 product standard analysis, this products qualified | ||
Products Photos:
Appliance:
Make from natural plant oil, as a high quality and efficiency food additives,
GMS/DMG is a good emulsifier, stabilizer, former, deformer, dispersant, lubricant and plasticizer ,
widely used in the industry areas of food, pharmacy, daily chemicals ,plastic, packaging and cosmetic etc.
It is a safety food additive which is completely non-toxic and harmless, and there is no restriction intake by the human body.
Application in food field
Distilled monoglycerides are the most important food additives in the food emulsifier industry.
Application Range | Function | |
Protein beverage | stabilize the fat and protein, prevent elimination and sedimentation | |
Ice cream | Avoid forming large ice crystal ,improve mouth feels and provide creamy texture, improve stabilization | |
Flour products | Breads | Improve crumb softness, provides a fine and uniform crumb structure, reduces staling rate |
Cakes | Enlarge volume, improve texture ,prolong the shelf life | |
Biscuit | Improve process properties, prevent oil separating out and make the dough easy to off-module | |
Instant noodles | Improve process properties, decrease oil absorbing | |
Pasta products | Improve process properties | |
Extrusion snacks | Improve process properties, increase swelling rate ,provide a fine and uniform crumb structure, reduce staling rate | |
Oils and fats | Margarine | Adjust the oil crystal, imparts fine and stable water dispersion |
Shortening | Adjust the oil crystal, improve its function properties | |
Coffee-mate | Give a more uniform fat globule size distribution resulting in improved whitening effect | |
Caramels, toffees and chocolate | Reduce stickiness and sugar crystallization, thus improve the eating quality | |
Chewing gum | Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA | |
Meats products | Help fat disperse and combine with water and starch ,prevent starch aging | |
Edible antifoaming agent | Decrease or inhibit foaming during production | |
Peanut butter | Provide Cream texture, make filling temperature high, shorten standing time and poses oil holdup ability | |
Granular potato products | Ensure uniformity, improve structure and make production easier | |
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