Distilled Monoglyceride(DMG) E471

The term "Distilled Monoglycerides" DMG powder refers to monoglycerides that have been synthesized and concentrated using molecular distillation technology (and triglycerides). Because monoglyceride emulsifier is thought to be far more effective than diglycerides, this is done. Monoglycerides and diglycerides are potent emulsifier gels and aerating agents used in the baking industry to manufacture cakes and other aerated goods. Mono and diglycerides e471 emulsifier helps to enhance the food's quality, texture, and shelf life.

Product Details:

● Appearance: White powder or pellets	● Place Orign: China
● EEC No.: E471	● CAS No.: 31566-31-1
● Code: DMG	● Formula: C₂₁H₄₂O₄
● Shelf Life: 24 month if stored properly
● Certification: FSSC22000/ISO9001/HALAL/KOSHER

Payment & Shiping Terms:

Minimum Quantity: 1MT
Packaging Details: 25kg/bag,PE inner bag
Delivery Time: 10-15 days
Payment Term: T/T

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Tag : Categories : Food Emulsifiers

Specification

ITEM	Specifications
Appearance	White powder or pellets
Monoester Content（%）	≥95
Free Acid (As stearic acid,%)	≤2.5
Free Glycerin(%)	≤1.2
Iodine Value (gI₂/100g)	≤3.0
Melting Point (ºC)	60-70
Ignition residue(%)	≤0.1
Arsenic (mg/kg)	≤3.0
Lead(Pb,mg/kg)	≤1.0
Mercury (mg/kg)	≤1.0
Cadmium (mg/kg)	≤1.0
Heavy metals contents(as Pb,mg/kg)	≤10.0

Packaging

-In 25 kgs net PP/PE bag

-17MT/20’FCL without pallets or 14MT/20’FCL with pallets

Storage and Transportation

-Store in a tightly closed container in a cool and dry area.

-Avoid excessive light.

Application		Function	Suggested Dosage
Protein beverage		stabilize the fat and protein, prevent elimination and sedimentation	0.05-0.1%of total products
Ice cream		Avoid forming large ice crystal ,improve mouth feels and provide creamy texture, improve stabilization	0.1-0.2% of total products
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
	Instant noodles	Improve process properties, decrease oil absorbing	0.1-0.2％ of flour
	Pasta products	Improve process properties	0.1-0.2％ of flour
	Extrusion snacks	Improve process properties, increase swelling rate ,provide a fine and uniform crumb structure, reduce staling rate	0.1-0.2％ of flour
Oils and fats	Margarine	Adjust the oil crystal, imparts fine and stable water dispersion	Subject to different purpose
Oils and fats	Shortening	Adjust the oil crystal, improve its function properties	Subject to different purpose
Coffee-mate		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 aging	0.1-1.0% of total products
Edible antifoaming agent		Decrease or inhibit foaming during production	0.1-1.0% of total products
Peanut butter		Provide cream texture,make filling temperature high,shorten standing time and poses oil holdup ability	0.1-0.2% of total products
Granular potato products		Ensure uniformity, improve structure and make production easier	0.3-1.0% of starch