; Emulsifler : Glycerin fatty acid ester
Description
Monoglyceride is well known as one of the most commonly used emulsifier in the food industry.
Since monoglyceride is a typical surfactant, it does not only serve as an emulsifier but also has excellent effects as a foarming, a defoarming agent, a disperser, anti-stalleng agent, etc.
Although monoglyceride is generally called emulsifier, it should rather be called food quality improver.
Ingredients Statement :
- Glycerin fatty acids ester
Features & Benefits :
1. Able to lower interfacial tension
2. Excellent additive for air-containing foods including, ice cream, form type cake, whipped cream and puree.
3. Controls the consistency of the fats and improves the spreadability.
4. Reduce retrogradation.
Specification
| Appearance | Slightly white granulated powder |
| Acid value | Max. 6 |
| Iodine value | Max. 5 |
| Arsenic (as As) | Max. 2 ppm |
| Melting point | 55 ~ 60 °C |
| Heavy metals (as Pb) | Max. 10 ppm |
| HLB value | 2.1 ~ 3.0 |
| Content of monoglyceride | 40 ~ 45% |
Recommended Usage / Applications
1. After this product was heated & liquified, and mixed with other food material which is already heated or stirred vigorously.
2. As powder itself add to food material, it makes homogenized.
3. After this product is dissolved in liquid oil, then mix.
Storage
The product shall be stored in a clean, dry & cool area protected from exposure to moisture, foreign odors and other contaminants.
Shelf-Life
Within 1 year from the date of manufacturing.
Packaging
5kg in kraft bag with a polyethylene liner inside.
