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Bakery Emulsifier Mono And Diglycerides Of Fatty Acids Or Glycerol Monostearate For Bread Cake Noodle Pasta

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Bakery Emulsifier Mono And Diglycerides Of Fatty Acids Or Glycerol Monostearate For Bread Cake Noodle Pasta

Bakery Emulsifier Mono And Diglycerides Of Fatty Acids Or Glycerol Monostearate For Bread Cake Noodle Pasta
Bakery Emulsifier Mono And Diglycerides Of Fatty Acids Or Glycerol Monostearate For Bread Cake Noodle Pasta
Bakery Emulsifier Mono And Diglycerides Of Fatty Acids Or Glycerol Monostearate For Bread Cake Noodle Pasta Bakery Emulsifier Mono And Diglycerides Of Fatty Acids Or Glycerol Monostearate For Bread Cake Noodle Pasta Bakery Emulsifier Mono And Diglycerides Of Fatty Acids Or Glycerol Monostearate For Bread Cake Noodle Pasta Bakery Emulsifier Mono And Diglycerides Of Fatty Acids Or Glycerol Monostearate For Bread Cake Noodle Pasta Bakery Emulsifier Mono And Diglycerides Of Fatty Acids Or Glycerol Monostearate For Bread Cake Noodle Pasta Bakery Emulsifier Mono And Diglycerides Of Fatty Acids Or Glycerol Monostearate For Bread Cake Noodle Pasta

Large Image :  Bakery Emulsifier Mono And Diglycerides Of Fatty Acids Or Glycerol Monostearate For Bread Cake Noodle Pasta

Product Details:
Place of Origin: Guangzhou, Guangdong, China
Brand Name: Vivid
Certification: ISO ,KOSHER, HALAL, FSSC22000
Model Number: DH-P90-G
Payment & Shipping Terms:
Minimum Order Quantity: 2mt
Price: Please contact sales person
Packaging Details: 25kg/bag
Delivery Time: 7-21 days
Payment Terms: Please contact sales person
Supply Ability: 15,000kgs/ container

Bakery Emulsifier Mono And Diglycerides Of Fatty Acids Or Glycerol Monostearate For Bread Cake Noodle Pasta

Description
Appearance: White To Off-white Waxy Beads Without Unpleasant Odor Certificate: ISO HALAL KOSHER
Product Name: Distilled Monoglycerides Type: Emulsifiers
Usage: Ice Cream|Margarine|Plastic|Medicines Purity: >90%
Shelf Life: 2 Years Packaging Details: 25 Kg/bag
High Light:

Bakery Emulsifier Mono And Diglycerides

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Cake Emulsifier Mono And Diglycerides

Bakery Emulsifier Mono-And Diglycerides Of Fatty Acids Or Glycerol Monostearate For Bread Cake Noodle Pasta
 
Application:
1. Food field: cake oil, butter, coffee mate, cold food, liquid solid drink, dairy product, toffee, caramel, fruit candy, chocolate, bread, biscuit, peanut/walnut/bean/sesame/coconut sauce (milk), Sausages, ham, rice noodles, noodles, starch, spicy foods, etc.
2. Cosmetics: Emollients, creams, hair creams, shampoos, etc., as emulsifiers and thickeners.
3. Medical field: ointment, nutrient solution, etc.

4. Plastics additives: pearl cotton packaging, food packaging film, fruit net cover, PVC stabilizer, sanitary materials.
 

Bakery Emulsifier Mono And Diglycerides Of Fatty Acids Or Glycerol Monostearate For Bread Cake Noodle Pasta 0


specification          

Total monoglyceride content (%)   ≥95.0
Free glycerol (%) ≤1.0
Acid value (mg KOH/g)   as required
Iodine value (g I/100g)    ≤2.0
Melting point (℃)       approx 65.
Lead(Pb, mg/kg)  ≤1
Heavy metal (as Pb, mg/kg) ≤10


 Bakery Emulsifier Mono And Diglycerides Of Fatty Acids Or Glycerol Monostearate For Bread Cake Noodle Pasta 1
 
Dosage : 
1) Bread: 0.3%-0.8% by the weight of flour in the fats before whipping or mix with flour in powder form.
2) Cake: 0.3%-0.8% by the weight of fat & oils in 65℃-75℃ and mix with other material.
3) Margarine: 0.3%-0.5% by the weight of fat & oils in 65℃-75℃, subject to different purpose.
4) Milk drinking: 0.12%-0.15% of total products below 70℃ with stirring and homogeneity.
5) Beverage: 0.05%-0.15%  of total products below 70℃ with stirring and homogeneity.
6) Ice cream: 0.2-0.3% of total products, melted with fat & oils in 65℃-75℃, subject to different butter, fat & oils or margarine.
7) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils in 65℃-75℃, subject to different purpose.
8) Confections: 1.5%-2% of fat & oils in 65℃-75℃.
9) Potato chips: 0.3%-1.0% of starch below 70℃ water.
10) Peanut butter: 2.0%-2.5% of total products, melted with fat & oils in 65℃-75℃.
 
 
•    When making bread
•    Improve crumb softness;
•    Reduce staling rate;
•    Provide a fine and uniform crumb structure.
 
•    When making cake
•    Enlarge volume;
•    Improve texture;
•    Prolong the shelf life.
 
•    When making margarine
•    Adjust oil crystal;
•    Prevent water dispersion.
 
•    When making milk drinking
•    Stabilize fat & oils;
•    Prevent elimination.
 
•    When making Beverage
•    Stabilize fat & oils;
•    Prevent elimination and sedimentation.
 
•    When making ice cream
•    Avoid forming large ice crystal;
•    Improve mouth feels;
•    Provide creamy texture;
•    Improve stabilization.
 
•    When making non-dairy creamer
•    Give a more uniform fat globule size distribution resulting in improved whitening effect and disslove in water well.
•    When making confections
•    Reduce stickiness and sugar crystallization;
•    Improve eating quality.
 
•    When making potato chips
•    Ensure uniformity;
•    Improve structure;
•    Make production process easier.
 
•    When making peanut butter
•    Provide creamy texture;
•    Ensure high filling temperature ;
•    Shorten standing time;
•    Provide good oil holding capacity.

Contact Details
Masson Group Company Limited

Contact Person: Mr. Ben Yiu

Tel: 86-20-81216836-304

Fax: 86-20-81216625

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