GUANGDONG CARDLO BIOTECHNOLOGY CO., LTD.
Guangzhou Cardio Biotechnology Co,.Ltd.
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Distilled Glycerol Monostearate GMS99 DMG95 E471 Food Emulsifier Additives
Distilled Glycerin Monostearate
Molecularly Distilled Glycerin Monostearate (GMS) is made with natural vegetable oil and fat, which is the most widely applied food emulsifier. Cardlo’s DM-99 GMS is produced by Germany six-stage distillation equipment. It has higher monostearate content (> 99%), lower impurity content, long-term stable physical-chemical indexes and higher emulsifying properties.
Application:
| 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 | |
Quality index:
| Index | Standard(GB15612-1995) | Test result |
| Appearance (20°C) | Milky white/light yellow waxy solid | Milky white waxy solid powder |
| Monoglyceride content/% | ≥90% | 99.2 |
| Free Acid/% | ≦2.5 | 0.36 |
| Iodine Value(g/100g) | ≦4.0 | 0.24 |
| Freezing Point/°C | 60.0~70.0 | 67.5 |
| Heavy Metals (Pb/%) | ≦0.0005 | <0.0005 |
| As/% | ≦0.0001 | <0.0001 |
Packing:25kg/Bag
Shelf life:24 Months