GUANGDONG CARDLO BIOTECHNOLOGY CO., LTD.
| Supply Ability | 3000 MT per month |
| Delivery Time | 5-8 work days |
| Packaging Details | 25kg/Bag |
| Monoglyceride content | 99% |
| Properties | Emulsification,Dispersion, Stability, Defoaming and Starch Anti-aging properties |
| Application | Ice Cream, Milk powder, Bread etc |
| Color | Milky white waxy solid powder |
| Pacakage | 25kg/Bag |
| Brand Name | CARDLO |
| Model Number | DMG95 |
| Certification | ISO,HALAL,KOSHER |
| Place of Origin | Guangzhou |
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Product Specification
| Supply Ability | 3000 MT per month | Delivery Time | 5-8 work days |
| Packaging Details | 25kg/Bag | Monoglyceride content | 99% |
| Properties | Emulsification,Dispersion, Stability, Defoaming and Starch Anti-aging properties | Application | Ice Cream, Milk powder, Bread etc |
| Color | Milky white waxy solid powder | Pacakage | 25kg/Bag |
| Brand Name | CARDLO | Model Number | DMG95 |
| Certification | ISO,HALAL,KOSHER | Place of Origin | Guangzhou |
| High Light | Bakery Emulsifiers Distilled Monoglyceride ，DMG95 Powder Emulsifiers Used In Bakery ，Ice Cream Emulsifier Powder DMG95 | ||
Bakery emulsifiers :Distilled Monoglyceride DMG95 Powder E471
Glyceryl monostearate (GMS) is an effective Emulsifier used in the baking industry available in the form of small beads, flakes, or powders. In addition to emulsification, GMS is a thickening agent and a stabilizer.
In baking, it is used to improve dough quality and stabilize fat/protein emulsions.
CAS No.:31566-31-1 MF:C21H42O4
EINECS No.: 204-664-4 Model Number: E471/Food Grade
The ratio of hydrophilic to lipophilic moieties, called hydrophilic-lipophilic balance (HLB) is used in classifying emulsions. HLB values range from 0-20 with lower values indicating dominant lipophilic character while higher values indicate hydrophilic character. GMS has a HLB value of 3.8, making it lipophilic and suitable for uses in w/o emulsions, such as batters and doughs, dairy and other products.
GMS is used in a paste form, i.e. mixed with water and other ingredients to improve gel stability. It is an unsaturated monoglyceride and offers better stability than other unsaturated monoglycerides, such as oleic acid.
It is used in the baking industry to:
Technical Specifications:
| Main Item | Standard (GB15612-1995) | Test Result |
| Appearance (20℃) | Milky white/Light yellow waxy solid | Milky white waxy solid powder |
| Monoglyceride content(%) | ≥90 | 99.2 |
| Free Acid (%) | ≤2.5 | 0.36 |
| Free Glycerin(%) | ≤2.5 | 0.31 |
| Lodine Value(g/100g) | ≤4.0 | 0.24 |
| Freezing Point(℃) | 60-70℃ | 65.1 |
| Heavy Metals(Pb/%) | ≤0.0005 | ＜0.0005 |
| As(%) | ≤0.0001 | ＜0.0001 |
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.
Application:
Food Additive:With the properties of Emulsification, Dispersion, Stability, Defoaming and Starch Anti-aging properties
| 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% | |
| Starch products | Breads | Improve crumb softness, provides a fine and uniform crumb structure, reduce staling rate | 0.3%-0.8% of Starch |
| 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 | |
| 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 | |
Company Details
Business Type:
Manufacturer,Importer,Exporter
Year Established:
2005
Total Annual:
5,000,000-10,000,000
Employee Number:
100~300
Ecer Certification：
Site Member
Guangzhou CARDLO Biotechnology Co., Ltd. is a modern fast development chemical company, which has research, manufacture and sales base. The financial investment of CARDLO for research and development reaches 100 million, its research and manufacture base is located in Guangzhou Economic and Technolo... Guangzhou CARDLO Biotechnology Co., Ltd. is a modern fast development chemical company, which has research, manufacture and sales base. The financial investment of CARDLO for research and development reaches 100 million, its research and manufacture base is located in Guangzhou Economic and Technolo...
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