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HALAL Certificated E471 Oil Emulsifier GMS Glycerol Monostearate 40% Food Grade

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HALAL Certificated E471 Oil Emulsifier GMS Glycerol Monostearate 40% Food Grade

Brand Name : Vivid

Model Number : GMS401

Certification : ISO, KOSHER, HALAL, FSSC22000

Place of Origin : Guangzhou, China

MOQ : 2mt

Price : Please contact sales person

Payment Terms : Please contact sales person

Supply Ability : 15,000kgs/ container

Delivery Time : 7-21 days

Packaging Details : 25kg/bag

Appearance : White to off-white waxy beads without unpleasant odor

Certificate : ISO HALAL KOSHER

Product Name : Glycerol monostearate

Type : Emulsifiers

Usage : Food or Cosmetic Raw Materials

Packing : 25kg/bag

Purity : 40%

Grade : Food Grade

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HALAL Certificated E471 Oil Emulsifier GMS Glycerol monostearate 40% Food Grade

WHAT IS Glycerol monostearate?
Glycerol monostearate conditioning emulsifier, also known as E471, is a commonly used vegetable derived emulsifier. It can be used in bakery, pastry, beaverage and any other kinds of food products like ice-creams and so on.

HALAL Certificated E471 Oil Emulsifier GMS Glycerol Monostearate 40% Food Grade


Application:
1. Food field: cake oil, butter, coffee mate, cold food, liquid solid drink, dairy product, toffee, caramel, fruit candy, chocolate, bread, biscuit, peanut/walnut/bean/sesame/coconut sauce (milk), Sausages, ham, rice noodles, noodles, starch, spicy foods, etc.
2. Cosmetics: Emollients, creams, hair creams, shampoos, etc., as emulsifiers and thickeners.
3. Medical field: ointment, nutrient solution, etc.

4. Plastics additives: pearl cotton packaging, food packaging film, fruit net cover, PVC stabilizer, sanitary materials.

Specification

Total monoglyceride content (%) 40-47
Free glycerol (%) ≤1.0
Acid value (mg KOH/g) as required
Iodine value (g I/100g) ≤2.0
Melting point (℃) approx 65.
Lead(Pb, mg/kg) ≤1
Heavy metal (as Pb, mg/kg) ≤10


HALAL Certificated E471 Oil Emulsifier GMS Glycerol Monostearate 40% Food Grade


Dosage :


1) Bread: 0.3%-0.8% by the weight of flour in the fats before whipping or mix with flour in powder form.
2) Cake: 0.3%-0.8% by the weight of fat & oils in 65℃-75℃ and mix with other material.
3) Margarine: 0.3%-0.5% by the weight of fat & oils in 65℃-75℃, subject to different purpose.
4) Milk drinking: 0.12%-0.15% of total products below 70℃ with stirring and homogeneity.
5) Beverage: 0.05%-0.15% of total products below 70℃ with stirring and homogeneity.
6) Ice cream: 0.2-0.3% of total products, melted with fat & oils in 65℃-75℃, subject to different butter, fat & oils or margarine.
7) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils in 65℃-75℃, subject to different purpose.
8) Confections: 1.5%-2% of fat & oils in 65℃-75℃.
9) Potato chips: 0.3%-1.0% of starch below 70℃ water.
10) Peanut butter: 2.0%-2.5% of total products, melted with fat & oils in 65℃-75℃.


When making bread
• Improve crumb softness;
• Reduce staling rate;
• Provide a fine and uniform crumb structure.

When making cake
• Enlarge volume;
• Improve texture;
• Prolong the shelf life.

When making margarine
• Adjust oil crystal;
• Prevent water dispersion.

When making milk drinking
• Stabilize fat & oils;
• Prevent elimination.

When making Beverage
• Stabilize fat & oils;
• Prevent elimination and sedimentation.

When making ice cream
• Avoid forming large ice crystal;
• Improve mouth feels;
• Provide creamy texture;
• Improve stabilization.

When making non-dairy creamer
• Give a more uniform fat globule size distribution resulting in improved whitening effect and disslove in water well.
When making confections
• Reduce stickiness and sugar crystallization;
• Improve eating quality.

When making potato chips
• Ensure uniformity;
• Improve structure;
• Make production process easier.

When making peanut butter
• Provide creamy texture;
• Ensure high filling temperature ;
• Shorten standing time;
• Provide good oil holding capacity.


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Glycerol Monostearate E471 Oil Emulsifier

      
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