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PGMS E477 cake Food Grade Emulsifiers , Propylene Glycol Monostearate

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PGMS E477 cake Food Grade Emulsifiers , Propylene Glycol Monostearate

Place of Origin : Guangzhou, Guangdong, China
Brand Name : Vivid
Certification : HACCP ISO HALAL KOSHER
Model Number : PGMS, E477
MOQ : 2mt
Price : Please contact sales person
Packaging Details : 20kg/carton
Delivery Time : 7 to 14 days
Payment Terms : Please contact sales person
Supply Ability : 20,000kgs
Appearance : clear liquid
Application : Shortening|Ice cream|facial cream
E No. : E477
Product Name : Food Grade Emulsifiers
Total Monoester Content : ≥ 90%
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PGMS E477 cake Food Grade Emulsifiers , Propylene Glycol Monostearate


Description:


VIVIDR Propylene Glycol Monostearate is made from stearic acid and propylene glycol. It can be used in the baked products, oil and so on.


Specification:



Item

Unit

Specification

1

Appearance

——

clear liquid or as white to yellow-white waxy solid

2

Acid value

mg KOH/g

≤ 4

3

Free propylene glycol

≤1.5

4

Lead

mg/kg

≤ 2

5

Residue on Ignition

%

≤ 0.5

6

Soap (as potassium stearate)

%

≤ 7.0

7

Total Monoester Content

≥ 90


Applications:


1. Margarine

Function: Imparts fine and stable water dispersion. Keep smooth texture. Avoid splashing and foaming during frying.

Dosage: 1% of oils and fats


2. Margarine for cake/Shortening

Function: Improve stability. Shorten whipping time. Enlarge cake size and keep homogeneous texture. Prolong shelf life.

Dosage: 1% of oils and fats,usually with DMG


3. Shortening

Function: Adjust oil crystal. Imparts fine and stable water dispersion.

Dosage: 1% of oils and fats


4. Whipping cream

Function: Shorten whipping time. Improve foam volume and structure. Create a nice and stiff foams. Improve mouth feel.

Dosage: 0.5-1%,usually with DMG and Span60


5. Cake emulsifier

Function: Enlarge cake volume, improve cake texture and paste stability. Prolong shelf life

Dosage: 5%-15% of total recipe,usually with DMG,Span60 and PGE


6. Cake

Function: Enlarge volume. Keep sponge foams homogeneous. Improve texture and mouth feel. Reduce staling rate of starch. Prolong shelf life.

Dosage: 0.5% of flour,usually using cake gel directly.


7. Bread and pastry

Function: Enlarge volume. Improve texture and prolong shelf life

Dosage: 0.3% of flour,usually using mixed emulsified oils and fats.


8. Ice cream

Function: Improve bulging rate and shape retention. Stabilize foams.

Dosage: 0.3-0.5%,usually with DMG


9. Dairy

Function: Promote dispersing of fats and prevent delamination.

Dosage: 0.2-0.5%,usually with DMG


10. Personal cares

Function: Used in facial cream, improve lubricating property, stability and shape retention..

Dosage: 5-10% of total emuslfier recipe


11. Medicine

Function: Act as emulsifier and stabilizer in cream, paste, suppository in medicine industry.

Dosage: 10-20% in fats and oils



Product Tags:

food grade emulsifiers

      

common food emulsifiers

      
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