| Customization: | Available |
|---|---|
| CAS No.: | 31566-31-1 |
| Formula: | C21h42o4 |
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| Glycerin monostearate (GMS) 40% | ||||
| PARAMETER | SPECIFICATION | |||
| Appearance | Waxy flake or powder | |||
| Content of monoglycerides(%) | 40 Min | |||
| Acid value(As KOH mg/g) | 5.0 Max | |||
| Free glycerol (%) | 7.0 Max | |||
| Iodine value(g/100g) | 3.0 Max | |||
| Melting point (°C) | 50-58 | |||
| Heavy metal | ||||
| Arsenic(mg/kg) | 2.0 Max | |||
| Plumbum(mg/kg) | 2.0 Max | |||
| Glycerin monostearate (GMS) 90% | ||||
| PARAMETER | SPECIFICATION | |||
| Appearance | White powder | |||
| Content of monoglycerides(%) | 90.0 Min | |||
| Free acid(AS Stearic acid,%) | 2.5 Max | |||
| Free glycerol (%) | 1.0 Max | |||
| Solidification point(°C) | 60.0-70.0 | |||
| Iodine value(g/100g) | 3.0 Max | |||
| Heavy metal | ||||
| Arsenic(mg/kg) | 1.0 Max | |||
| Plumbum(mg/kg) | 5.0 Max | |||
(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.
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