Glycerin Monolauric(GML) E471

Distilled Glycerol Monolaurate GML 90 min is an advanced food emulsifier and preservative nowadays, exists in breast milk naturally. GML 90 is recognized as a fine food emulsifier internationally. Meanwhile, E471 emulsifier is a safe, effective, broad-spectrum antibacterial agent. Its LD50> 10g/kg, is a non-toxic food additive. In April 2005, the Chinese Ministry of Health approved that GML can be used in all kinds of food, and no dosage limit, it can be added according to actual needs.

Product Details:

● Appearance: White powder	● Place Orign: China
● EEC No.: E471	● CAS No.: 142-18-7
● Code: GML	● Formula: C₁₅H₃₀O₄
● 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

Items	Specification
Appearance	White powder
Content,%	≥90
Acid value(as lauric acid)	≤2.5
Free glycerol,w/%	≤7.0
Melting point (°C)	45-55
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

Packing

-In 25 kgs net PP/PE bag or carton

-12MT/20’FCL with pallets

Storage and Transportation

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

-Avoid excessive light.

Application in Meat Products

GML has a good inhibitory effect on Gram-positive bacteria such as Listeria monocytogenes, Staphylococcus aureus, Clostridium botulinum, Bacillus subtilis, and Streptococcus, as well as Gram-negative bacteria such as Helicobacter pylori, Salmonella, and Escherichia coli. Especially, its inhibitory effect on Gram-positive bacteria is the strongest. These types of bacteria are common spoilage bacteria in meat products. Moreover, GML has good thermal stability. Regular pasteurization and high-temperature sterilization will not reduce its preservative effect. Therefore, GML is highly suitable for the preservation and freshness enhancement of meat products.

GML‘s advantages

Strong antibacterial effect. GML has a very strong inhibitory effect on the main spoilage and harmful microorganisms in meat products, such as Staphylococcus aureus, Clostridium botulinum, and Listeria.
Good safety. GML is a natural type of food additive and can be decomposed in the human body without leaving residues.
Multi-functional. GML has both emulsifying and antibacterial functions. It can improve the texture and taste of meat products while inhibiting bacteria.
Good thermal stability. Regular pasteurization and high-temperature sterilization will not reduce the emulsifying and antibacterial effects of GML.
Good synergistic effect. When GML is combined with Nisin, sodium dehydroacetate, potassium sorbate, and sodium diacetate, it can broaden the antibacterial spectrum and enhance the antibacterial effect.

Usage method and dosage

Usage method: Dissolve GML in hot water at 60-90℃, then mix it into the raw meat. Or, mix it with other additives and directly add it to the raw meat, and stir evenly.

Recommended dosage: There is no limit on the dosage of GML. Considering its effect and the impact on the product’s taste, it is recommended to add 0.1-0.5g/kg of GML to meat products.