Mono and Diglyerides powder E471: Food ingredients for Bakery, milk powder etc products
Description:
Mono-and Diglycerides are non-ionic surfactants with properties (emulsifying, dispersing, foaming, antifoaming, restraining starch retrogradation and controlling fat condensation). With mono-diglyceride concentration of 40-60%
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 yellow waxy |
| Monoglyceride content(%) | 40~60 | 48.0 |
| Acid value (mg KOH/g) | ≤5.0 | 0.39 |
| Free Glycerin(%) | ≤7.0 | 0.38 |
| Residue on ignition (w/%) | ≤0.5 | ＜0.5 |
| Pb (mg/g) | ≤2 | ＜2 |
| As(mg/g) | ≤2 | ＜2 |
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 |
| Confection/chocolate | For oil and fats stabilization, improves moisture resistance and mouth feel. |
| Protein beverage | Prevents delamination and sedimentation. |
| Coffee-whitener | Gives a more uniform fat globule size distribution resulting in improved whitening effect and dissloves in water well. |
| Bread and cake | Improves cake texture and paste stability. Prolongs shelf life. |
| Margarine, fillings and spreads | Stable emulsions, prevents delamination and sedimentation. |
| Ice cream | Emulsion destabilization, creating a stable structure, fine texture and shape. |
| Caramel | Reduce stickiness. Homogenous fat distribution |
| Chewing gum | Improve gum base softness |
| Desserts | Improve aeration and foam stability |
Product Tags:
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E471 Food Emulsifier GMS 50% Monoglyceride for cake, bread, confectionery Images
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