Bread Emulsifiers Glycerin Stearate E471
Description:
Distilled Glycerin Monostearate(DMG95), also called distilled Monoglycerides or Glycerin Monostearate GMS99, is made with natural vegetable oil and fat, which is the most widely applied for food emulsifier.
Other name: Mono And Diglyerides Of Fatty Acids ,Distilled Monoglycerides , Glycerol Monostearate (90%) etc.
CAS No.:31566-31-1 MF:C21H42O4
EINECS No.: 204-664-4 Model Number: E471/Food Grade
Technical Specifications:
| Main Item | Standard (GB15612-1995) | Test Result |
| Appearance (20℃) | Milky white/Light yellow waxy solid | Milky white waxy solid powder |
| Monoglyceride content(%) | ≥90 | 99.2 |
| Free Acid (%) | ≤2.5 | 0.36 |
| Free Glycerin(%) | ≤2.5 | 0.31 |
| Lodine Value(g/100g) | ≤4.0 | 0.24 |
| Freezing Point(℃) | 60-70℃ | 65.1 |
| Heavy Metals(Pb/%) | ≤0.0005 | ＜0.0005 |
| As(%) | ≤0.0001 | ＜0.0001 |
Package: 25kg/bag Shelf life: 24 months
Storage : Keep in a dry, clean and close place, and avoid excessive exposure to light, moisture and air.
Application:
Food Additive:With the properties of Emulsification, Dispersion, Stability, Defoaming and Starch Anti-aging properties
| Application | Benefit | Suggested Dosage |
| Protein beverage | Stabilize the fat and protein, prevent elimination and sedimentation | 0.05%-0.1% |
| Ice Cream | Avoid forming large ice crystal, improve mouth feels and provide creamy texture, improve stabilization | 0.1%-0.2% |
| Starch products | Breads | Improve crumb softness, provides a fine and uniform crumb structure, reduce staling rate | 0.3%-0.8% of Starch |
| 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 |
| 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-whitener | Give a more uniform fat globule size distribution resulting in improved whitening effect | Subject to different purpose |
| 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 retrogradation | 0.1%-1.0% |
| Edible antifoaming agent | Decrease or inhibit foaming during production | 0.1%-1.0% |
| Peanut butter | Improve stabilization | 0.1%-0.2% |
| Granular potato products | Ensure uniformity, improve structure and make production easier | 0.3%-1.0% of starch |
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