GLYCERIN MONOSTEARATE(GMS 40/45/52/60) E471
Glycerol monostearate(GMS) 40/45/ 52/ 60 emulsifiers are commonly used in baking. Mono and diglycerides E471 are surfactants produced by the interesterification of fats or oils with glycerol. And they are extensively used in the production of buns and pan bread since they are very effective crumb softeners. In addition to their proven anti-staling functionality. GMS glycerol monostearate is the most widely used food additives, safely used in the production and processing of food, medicine, plastics, etc., accounting for more than half of the market emulsifier consumption.
Product Details:
| ● Appearance: White powder or flake | ● Place Orign: China |
| ● EEC No.: E471 | ● CAS No.: 31566-31-1 |
| ● Code: GMS40/45/52/60 | ● 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
Specification
| Items | P40 | T40 | T45 | T52 | T60 |
| Appearance | White Powder or Flake | ||||
| Monoglyceride contects(%) | ≥40 | ≥45 | ≥52 | ≥60 | |
| Acid value(asKOH,mg/g) | ≤4.0 | ||||
| Free glycerol (%) | ≤7 | ≤1.5 | ≤1.5 | ≤1.5 | ≤1.5 |
| Iodine Value(gI2/100g) | ≤3.0 | ||||
| Melting point(℃) | 50-60 | ||||
| Arsenic(As,mg/kg) | ≤2.0 | ||||
| Lead(Pb,mg/kg) | ≤2.0 | ||||
Packing
-In 25 kgs net PP/PE bag
-16MT/20’FCL without pallets or 12MT/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 |
| Coffee-mate | Gives a more uniform fat globule size distribution resulting in improved whitening effect and stabilization. | 2-3.5% of oils and fats |
| Protein beverage | Improves stabilization of protein,oils and fats.
Prevents delamination and sedimentation. Provides smooth mouth feel. |
0.5-1% |
| Dairy | Promotes dispersing of fats and prevents delamination. | 0.1%,usually with SMS |
| Ice cream | Improves shape retention.
Stabilizes foam. |
0.3-0.5% |
| Margarine | Maintains fine and stable water-oil dispersion. | 1% of oils and fats |
| Shortening | Adjusts oil crystal. | 1% of oils and fats |
| Chewing gum | Softens gum base.Facilitates mixture.
Improves mastication and texture. |
0.3-1% of gum base |
| Personal cares | Used in facial cream and acts as a wetting agent | 20% of total emulsifier recipe |
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