Food grade Glycerin Monostearate/Monostearin 123-94-4

Min.Order / FOB Price:Get Latest Price

1 Kilogram	FOB Price:USD 5.0000 -10.0000

1 Kilogram

FOB Price:USD 5.0000 -10.0000

Min.Order :1 Kilogram
Purity: 99%
Payment Terms : L/C,D/A,D/P,T/T,,MoneyGram,Other

Keywords

Monostearin 123-94-4 Monostearate

Quick Details

Appearance:powder
Application:pharmacetuical,health supplement
PackAge:1kg/bag, 25kg/drum
ProductionCapacity:1|Metric Ton|Day
Storage:Far from fire and heat, keep in cool place
Transportation:by express, dhl,tnt,ems by air, by sea

Superiority:

Distilled Monoglyceride Introduction

Glycerol monostearate produced from natural vegetable oils and fats, referred to as monoglyceride, is more than 90% purified by molecular distillation technology, also known as molecular distillation monoglyceride. It is the most widely used food additive, safe. Used in the production and processing of food, medicine, plastics, etc., accounting for more than half of the market emulsifier.

In the molecular distillation monoglyceride, the content of glyceryl monostearate having an emulsification is higher, and the impurities which reduce the efficiency are eliminated, so the emulsifying ability is 3-4 times higher than that of the crude ester, and the addition of 0.05 to 2% can generally be achieved. The processing of food and other products requires white color, odorless and stable performance.

Details:

USAGE of Glycerin Monostearate:

1. for candy and chocolate, it can prevent the phenomenon of fat separation between toffee and toffee, prevent chocolate from crystallizing and separating oil from water, and increase the sense of fineness. The reference amount was 0.2%~0.5%.

2. for ice cream, it can make the tissue mix evenly and organize fine, smooth and puffed activity to improve the shape retention.

3. for margarine, it can prevent oil and water separation and stratification and improve the quality of products.

4. for beverages, adding fat containing protein drinks can improve stability, prevent oil floating and protein sinkage. It can also be used as a stabilizer in the emulsified essence.

5. for bread, it can improve the structure of dough, prevent bread aging, loaf bread, bulk and elasticity, and extend shelf life.

6. for pastries, in combination with other emulsifiers, as a foaming agent for pastries, forming a complex with protein, resulting in a moderate bubble film that increases the volume of the dessert.

7. for biscuits, adding dough can make the oil disperse evenly in the emulsion state, effectively prevent the oil from seeping and improve the brittleness of the biscuits.

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