Cake Gel Emulsifiers : Glycerol monostearate E471 GMS99 as raw materials for Cake Gel Emulsifiers
Cake Gel Emulsfiers : Glycerol Mono stearate & Distilled Monoglyceride GMS99
Description:
Mono-and Diglycerides are non-ionic surfactants with properties (emulsifying, dispersing, foaming, antifoaming, restraining starch retrogradation and controlling fat condensation). With mono-diglyceride concentration of 40-60%.
CAS No.:31566-31-1 MF:C21H42O4
EINECS No.: 204-664-4 Model Number: E471/Food Grade
Application:
Food Ingredients :With the properties of Emulsification, Dispersion, Stability, Defoaming and Starch Anti-aging properties.
How can be used for making Cake Gel Emulsifiers?
Cake Gel Emulsifiers ingredients:
Sucrose Fatty Acid Ester
D-sorbitol liquid
Propylene Glycol Fatty Acid Ester
Glycerol monostearate GMS99
Sorbitan Monostearate SPAN60
Technical Specifications:
|
Main Item |
Standard (GB15612-1995) |
Test Result |
|
Appearance (20℃) |
Milky white/Light yellow waxy solid |
Milky white yellow waxy |
|
Monoglyceride content(%) |
40~60 |
48.0 |
|
Acid value (mg KOH/g) |
≤5.0 |
0.39 |
|
Free Glycerin(%) |
≤7.0 |
0.38 |
|
Residue on ignition (w/%) |
≤0.5 |
<0.5 |
|
Pb (mg/g) |
≤2 |
<2 |
|
As(mg/g) |
≤2 |
<2 |
Package: 25kg/bag
Shelf life: 24 months
Storage : Keep in a dry, clean and close place, and avoid excessive exposure to light, moisture and air.
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