Food Emulsifiers Gms 40, Dmg, Gml, Lactem, Ssl, CSL E471, E472, E481, E482, E477 CAS 123-94-4

• CAS No: 123 - 94-4
• Formül: c21h42o4
• EINECS: 232 - 554-6
• Ambalaj Malzemesi: Kağıt
• Depolama Yöntemi: Normal
• Raf ömrü: 12 ay
• Hayır. Modeli.: food grade
• Tip: SSL/CSL
• Kaynak: Doğal
• Özellik: İyonik olmayan Emülgatörler
• tabela: beyaz toz
• Taşıma Paketi: Çanta
• Teknik Özelikler: 25kg
• Ticari Marka: flying deer
• Menşei: Çin
• Üretim Kapasitesi: 3600 Tons Yearly

Ürün Açıklaması

Food  Emulsifiers GMS 40,DMG,GML,LACTEM, SSL,CSL E471,E472,E481,E482,E477 CAS  123-94-4
 

Distilled monoglycerides

Application in food area
Distilled monoglycerides is the most important position in the food emulisifier industry. It's widely applicable in food
,medicines, personal cares ,plastic ,packing and cosmetic , his use of it can mainly be summarized as follows:

Distilled Glycerin Monostearate (DMG) is a kind of food emulsifier which has highly quality and efficient. It has the function of emulsification,distribution, stabilization . It has been used in the industry areas of food, medicine, plastic, packaging and cosmetic etc. DMG is completely non-toxic and harmless, and there is no restriction intake by the human body . DMG is the safetyand high quality food additives.6

Good emulsifying, dispersing, stabilizing work: In the food processing there have often oil-water separation. By adding
emulsifying, it would be stabilizer mixed phase, and can form a uniform emulsion, to avoid and prevent food and beverage oil-water separation, stratification, precipitation phenomena, to improve product quality and prolong shelf life.
Starch anti-aging effects: DMG can form complexes with protein and starch, and amylose starch to prevent the formation of insoluble complexes recrystallized after cooling to prevent the aging of starch retrogradation, making bread, cake, potato products and other starch-rich foods a long time to keep fresh and soft. To improve the crystallization of fats: molecular distilled monoglycerides can grease the surface of directional order, control and stability of oils and fats play a role in crystallization, in particular margarine shortening and other oils and fats
products, can play to improve the plasticity and ductility to prevent the condensate layer and so on.


Polyglycerol fatty acid ester (PGFE), abbreviated as polyglycerol ester, is a kind of new type, high efficiency and excellent performance multi-hydroxy ester nonionic surfactant formed by esterification of polyglycerol and fatty acid.