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Industrial Plastic Slip Agents , Oleamide Powder For Film Slipping / Food Containers
Product Details:
| Place of Origin: | MADE IN CHINA |
| Brand Name: | CARDLO |
| Certification: | HACCP, FSSC2200, ISO9001,ISO14001, ISO45001, MUI HALAL, RSPO, REACH, OK KOSHER, FDA certificate etc. |
Payment & Shipping Terms:
| Minimum Order Quantity: | 1 MT |
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| Price: | WITH NEGOTIATION |
| Packaging Details: | 25KG BAG |
| Payment Terms: | L/C, T/T |
| Supply Ability: | 2000MT/MT |
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Detail Information |
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| Type: | Emulsifiers | Cas No.: | 123-94-4 |
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| Other Names: | Glycerol Monostearate GMS,MF-5 High Purity Monoglyceride | Grade: | Edible Grade |
| Shelf Life: | 2 Years,24 Months | Color: | White |
| Character: | POWDER | ||
| High Light: | e471 food additive,e471 mono and diglycerides |
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Product Description
90% Purity Distilled Glycerol Monostearate E471 Food Emulsifier
| Application | Benefit | Suggested Dosage | |
| Protein beverage | stabilize the fat and protein, prevent elimination and sedimentation | 0.05%-0.1% | |
| Ice cream | Avoid forming large ice crystal, improve mouth feels and provide creamy texture, improve stabilization | 0.1%-0.2% | |
| Flour products | Breads | Improve crumb softness, provides a fine and uniform crumb structure, reduces staling rate | 0.3%-0.8% of flour |
| Cakes | Enlarge volume, improve texture ,prolong the shelf life | 3%-10% of oil | |
| Biscuit | Improve process properties, prevent oil separating out and make the dough easy to off-module | 1.5%-2% of oil | |
| Oils and fats | Margarine | Adjust the oil crystal, imparts fine and stable water dispersion | Subject to different purpose |
| Shortening | Adjust the oil crystal, improve its function properties | Subject to different purpose | |
| Coffee-whitener | Give a more uniform fat globule size distribution resulting in improved whitening effect | Subject to different purpose | |
| Caramels ,toffees and chocolate | Reduce stickiness and sugar crystallization, thus improve the eating quality | 1.5%-2% of oil | |
| Chewing gum | Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA | 0.3%-0.5% of base | |
| Meats products | Help fat disperse and combine with water and starch, prevent starch retrogradation | 0.1%-1.0% | |
| Edible antifoaming agent | Decrease or inhibit foaming during production | 0.1%-1.0% | |
| Peanut butter | Improve stabilization | 0.1%-0.2% | |
| Granular potato products | Ensure uniformity, improve structure and make production easier | 0.3%-1.0% of starch | |
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