High Quality CAS 123-94-4 Glycerol Monostearate Gms Food Grade with Best Price

• CAS No.: 31566-31-1
• Formula: C21h42o4
• EINECS: 204-644-4
• Packaging Material: Plastic
• Shelf Life: >12 Months
• Transport Package: 25kg25kg Kraft Paper Bag and Inner Plastic Bag

Product Description

High quality CAS 123-94-4 glycerol monostearate gms food grade with best price 

Product Description

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

Introduction:

(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.