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Mono And Diglycerides Plastic Additives Lubricant Agents GMS DMG Solid Powder
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. |
| Model Number: | GMS99 |
Payment & Shipping Terms:
| Minimum Order Quantity: | 1 MT |
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| Price: | WITH NEGOTIATION |
| Packaging Details: | 25kg/bag |
| Delivery Time: | 7-10 business days |
| Payment Terms: | T/T, L/C |
| Supply Ability: | 2000MT per month |
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Detail Information |
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| Type: | Emulsifiers,Stabilizers,Thickeners | Cas No.: | 31566-31-1,123-94-4 |
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| Other Names: | Glycerol Monostearate GMS | Einecs No.: | 204-664-4 |
| Mf: | C21H42O4 | Fema No.: | 2527 |
| Shelf Life: | 2 Years | Appearance: | White Powder |
| Usage: | Food Additive | Purity: | 99% Min |
| High Light: | Glycerol Monostearate GMS Solid Powder,Mono And Diglycerides Food Emulsifier |
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Product Description
Food Grade Distilled Glycerin Monostearate GMS99 High Purity 99% Min E471 Food Emulsifier
Mono-and Diglycerides bring key functionality to oils and fats, dairy products, frozen desserts and confectionery.It is available in variations depending on the concentration of mono-diglyceride. Variants are available with a mono-diglyceride concentration of 40-60%. Mono-and Diglycerides are non-ionic surfactants with properties (emulsifying, dispersing, foaming, antifoaming, restraining starch retrogradation and controlling fat condensation).
HLB Value: 3.6-4.0.
Application:
| Application | Benefit |
| Confection/ chocolate | For oil and fats stabilization, improves moisture resistance and mouth feel. |
| Protein beverage | Prevents delamination and sedimentation. |
| Coffee-whitener | Gives a more uniform fat globule size distribution resulting in improved whitening effect and dissloves in water well. |
| Bread and cake | Improves cake texture and paste stability. Prolongs shelf life. |
| Margarine, fillings and spreads | Stable emulsions, prevents delamination and sedimentation. |
| Ice cream | Emulsion destabilization, creating a stable structure, fine texture and shape. |
| Caramel | Reduce stickiness. Homogenous fat distribution. |
| Chewing gum | Improve gum base softness. |
| Desserts | Improve aeration and foam stability. |
For non-food: PVC lubricants, cosmetics auxiliary emulsifier and thickener, antifogging agent of agricultural greenhouse plastic film, antistatic agent of packaging film.
Quality Index:
| Index | Standard(GB15612-1995) | Test result |
| Appearance(20℃) | White or light yellow powder solid without impurities, odorless,tasteless | White powder solid without impurities, odorless, tasteless |
| Clycerin Monostearate content(%) | ≥90.0 | 99.56 |
| Lodine value(g/100g) | ≤4.0 | 0.48 |
| Free glycerin(%) | ≤2.5 | 0.52 |
| Freezing point(℃) | 60.0-70.0 | 65.2 |
| Free acid(stearic acid) | ≤2.5 | 0.79 |
| Arsenic(As) (%) | ≤0.0001 | ＜0.0001 |
| Heavy metals(plumbum)(%) | ≤0.0005 | ＜0.0005 |
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