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Distilled Monoglyceride(DMG/GMS)

Distilled Monoglyceride(DMG/GMS)

  • Distilled monoglycerides are primarily used as surfactants, usually in the form of emulsifiers.
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  • SPECIFICATIONS
  • Description
Distilled monoglycerides are primarily used as surfactants, usually in the form of emulsifiers. Together with diglycerides, monoglycerides are commonly added to commercial food products in small quantities as E471, which helps to prevent mixtures of oils and water from separating. The values given in the nutritional labels for total fat, saturated fat, and trans fat do not include those present in mono- and diglycerides as fats are defined as being triglycerides. Distilled monoglyceride is also often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.In bakery products, monoglycerides are useful in improving loaf volume and texture, and as antistaling agents

Distilled monoglycerides specifications
Appearance Off wihte powder slightly of acetic acid
Acid Value (mg KOH/g) 380 ~ 425
Total Tartaric Acid (%) 10 ~ 40
Total Acetic Acid (%) 8 ~ 32
Total Glycerol(%) 11 ~ 28
Free Glycerol (%) 2max
Ignited Residue (%) 0.5max
Lead (Pb)(mg/kg) 2max

Distilled monoglycerides application
Application rangein food area Function Suggested Dosage
Protein beverage stabilize the fat and protein, prevent elimination and sedimentation 0.05%-0.1%of total products
Ice cream Avoid forming large ice crystal ,improve mouth feels and provide creamy texture, improve stabilization 0.1%-0.2% of total products
Flour products Breads Improve crumb softness, provides a fine and uniform crumb structure, reduces staling rate 0.3%-0.8% of flour
Cakes Enlarge volume, improve texture ,prolong the shelf life 3%-10% of oil
Biscuit Improve process properties, prevent oil separating out and make the dough easy to off-module 1.5%-2% of oil
Instant noodles Improve process properties, decrease oil absorbing 0.1%-0.2%of flour
Pasta products Improve process properties 0.1%-0.2%of flour
Extrusion snacks Improve process properties, increase swelling rate ,provide a fine and uniform crumb structure, reduce staling rate 0.1%-0.2%of flour
Oils and fats Margarine Adjust the oil crystal, imparts fine and stable water dispersion Subject to different purpose
Shortening Adjust the oil crystal, improve its function properties Subject to different purpose
Coffee-mate Give a more uniform fat globule size distribution resulting in improved whitening effect Subject to different purpose
Caramels ,toffees and chocolate Reduce stickiness and sugar crystallization, thus improve the eating quality 1.5%-2% of oil
Chewing gum Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA 0.3%-0.5% of base
Meats products Help fat disperse and combine with water and starch ,prevent starch aging 0.1%-1.0% of total products
Edible antifoaming agent Decrease or inhibit foaming during production 0.1%-1.0% of total products
Peanut butter Provide the creamy texture, the high temperature filling, the short set time and good oil holding capacity 0.1%-0.2% of total products
Granular potato products Ensure uniformity, improve structure and make production easier 0.3%-1.0% Of starch

Distilled monoglyceride

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