Audited Supplier
This product is a kind of hydrophilic monoglyceride, and it can produce strong emulsification effect for oils and fats.
1. It can be used in margarine, butter, shortening oil and oyster sauce as emulsifier and crystal modifying additive to prevent oil-water separation and prolong the preservation period.
2 It can be used in food baking to make oils an fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth.
3. It can be added into ice cream to make all components mixed more homogeneous, prevent forming of big ice crystal, help produce fine and dense pore structure, enhance its expansion ratio and produce smooth and fine feeling in mouth.
4. It can be used in milk beverage as emulsifier, wetting agent, cosolvent and so on. It can also enhance flavor, aroma and color of them.
5. It can be used in meat products to prevent starch aging, shrinkage, water absorption and hardening.
6. It can be used in candies and chocolates to prevent oil-water separation and maintain a good taste.
(1) Since this product is easily soluble in oils and fats, you can dissolve it in oils or fats homogeneously before further processing.
(2) You can also dissolve this product in warm water at about 60ºC homogeneously, and then mix it with other raw materials for further use.
Recommended Adding Amount:
The addition maximum is 0.01% for bread and pastry, while the maximum is 0.3% for ice cream.
| Acid Value (mgKOH/g) | ≤5.0 |
| Saponification Value (mgKOH/g) | 120-135 |
| Iodine Value (g/100g) | ≤3.0 |
| Sulfated Ash Content % | ≤1.0 |
| Heavy Metal (Calculated by Pb)% | ≤0.001 |
| Arsenic( Calculated by As)% | ≤0.0003 |
| Melting Point (ºC) | 53-58 |
It should be sealed and storage in cool, dry and ventilated place to avoid to moisture and caking. Do not store or transport it with inflammable, explosive, poisonous or noxious goods. The sealing preservation period is 12 moths.
