Glyceryl Monostearate CAS 31566-31-1 Cake Cream Gel Emulsifier Improver

• Packaging Material: Metal
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: Ssl/CSL
• Resource: Natural
• Property: Lonic Emulsifiers
• Model NO.: Glyceryl Monostearate
• Einecs: 31566-31-1
• Formula: C21-H42-O4
• CAS No.: 123-94-4 or 31566-31-1
• Specification: as required
• Trademark: as required
• Origin: China
• Production Capacity: 50000mt/Month

Product Description

Distilled Monoglyceride (GMS-95)

Product Description

 

Professional manufacturer of food additive

Production name: Distilled Monoglyceride E471(DMG-95)

Assay:95%min powder

CAS NO.123-94-4

Competitive price and high quality

Shipment:promptly

Min order: 1ton

Data Sheet of Distilled Glycerin Monostearate (DMG)  

Items	Specifications
White to off-white waxy beads or powder (character)	National standards(GB15612-1995) DMG-90	America FCC Standard	our product Specifications DMG-90
Content of Monoglycerides(%)	90 above	90 above	95 above
Free acid(AS Stearic acid,%)	Less than 2.5	/	Less than 2.0
Lodine value(g/100g)	Less than 4.0	Less than 3.0	Less than 1.5
Freezing point (°c)	60-70	/	63-70
Heavy metals contents %	Less than 0.0005	Less than 0.001	Less than 0.0005
Arsenic %	Less than 0.0001	/	Less than 0.0001
Lead(Pb) %	/	Less than0.0001	Less than 0.0001
HLB Value	3.8		3.8

 

ANALYSIS CERTIFICATE
COMMODITY: DITILLED MONOGLYCERIDE(DMG-95)
MANUFACTURE DATE:  2010.12.20
THE NUMBER OF THE LOTS:  2010122001
ITEMS	SPECIFICATION	TEST RESULT
Appearance	White powder
Content of monoeaster	90.0%min	95.8
Iodine value:	3.0g/100g max	0.45
Solidification point:	60.0°C min	64.5
Free acid(AS Stearic acid):	2.5% max	0.87
Free glycerol %	/	0.43
Saponification value(mg KOH/g)	/	155
Moisture  %	/	0.45
Arsenic:	0.0001% max	0.00005%
Heavy metals contents(as Pb):	0.0005% max	0.00002%
HLB Value	3.8	3.8

Properties:

(1)Good emulsifying, dispersing, stabilizing Properties;

In the food processing oil-water separation often occurs, in order to improve product quality and prolong shelf life. Emulsifier is usually added during the procession, it will stabilize the mixed phase, and form a uniform emulsion. So that to avoid and prevent oil-water separation, stratification, precipitation happen in food and beverage

(2)Starch anti-aging effects;

DMG can form complexes with protein and starch, and can form insoluble complexes with amylose starch to prevent the recrystallization after cooling to prevent the aging of starch retrogradation, making bread, cake, potato products and other starch-rich foods remain fresh and soft for a long time

(3)To improve the fats crystallization;

Molecular distilled monoglycerides can orient in the surface of greese, control and stabilize greese crystallizing, especially in margarine, shortening and other oils and fats products, . It can also improve the plasticity and ductility to prevent the condensate layer and so on