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| Categories | Food Grade Emulsifiers |
|---|---|
| Place of Origin: | Guangzhou, Guangdong, China |
| Brand Name: | Vivid |
| Certification: | ISO ,KOSHER, HALAL, FSSC22000 |
| Model Number: | GMS401 |
| MOQ: | 1mt |
| Price: | Please contact sales person |
| Packaging Details: | 25kg/ Craft paper and PP woven bag + PE inner bag |
| Delivery Time: | 40 to 50days |
| Payment Terms: | Please contact sales person |
| Supply Ability: | 15,000kgs/ container |
| Brand Name:: | Masson |
| Place of Origin:: | Guangdong, China |
| Purity:: | 40% |
| Grade:: | Food Grade.pharmaceutical Grade |
| Shelf Life:: | 24 Months |
| Certification:: | ISO KOSHER HALAL |
| Application:: | Bakery |
| Sample:: | Freely Provided |
| Company Info. |
| Guangzhou Masson Science and Technology Industry Company Limited |
| Verified Supplier |
| View Contact Details |
| Product List |
Soluble Food Grade Emulsifier Mono- And Diglycerides GMS401
Description:VIVID Mono- and Diglycerides GMS401 is made by hydrogenated palm oil and glycerin, via the process of compounding, distilling, and spraying. The appearance is white to off-white waxy beads without unpleasant odor. It is different from conventional DMG. It can be soluble in warm water(50℃-70℃), and help to mix with other materials easily. It can maintain gas effectively. It can be widely applied in ice cream and Non-dairy creamer.
Mono- and Diglycerides GMS401 specification
| Total monoglyceride content (%) | 40-56 |
| Free glycerol (%) | ≤1.8 |
| Acid value (mg KOH/g) | ≤4.0 |
| Iodine value (g I/100g) | ≤3.0 |
| Melting point (℃) | approx 65. |
| Lead(Pb, mg/kg) | ≤1 |
| Heavy metal (as Pb, mg/kg) | ≤10 |
Applications:
• Mono- and Diglycerides GMS401 is widely used in milk drinking, beverage, ice cream, non-dairy creamer, potato chips.
• Especially in water soluble emulsion application since P4 solubility in 50℃-70℃ water.
• Suitable for ice cream & non-dairy creamer particularly.
Dosage :
1) Milk drinking: 0.12%-0.15% of total products in 50-70℃ with stirring and homogeneity.
2) Beverage: 0.05%-0.15% of total products in 50-70℃ with stirring and homogeneity.
3) Ice cream: 0.2-0.3% of total products, with 50℃-70℃ water, subject to different butter, fat & oils or margarine.
4) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils in 65℃-75℃, subject to different purpose.
5) Potato chips: 0.3%-1.0% of starch below 70℃ water.
• When making ice cream
• Enlarge volume;
• Shorten whipping time;
• 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;
• Improved whitening effect;
• Dissolve in water well;
• Enlarge whipping cream volume;
• Shorten whipping time.
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