Guangzhou Masson Science and Technology Industry Company Limited
| Type: | Emulsifiers |
| Product name: | GMS4008 |
| Brand Name: | VIVID |
| Color: | White to yellowish |
| Appearance: | Powder |
| Odor description: | No odor |
| Place of Origin: | Guangzhou, China |
| Packing: | 20kg/carton box |
| Payment Terms | Please contact sales person |
| Supply Ability | 15,000kgs/ container |
| Delivery Time | 40 to 50days |
| Packaging Details | 20kg*1 |
| Brand Name | Vivid |
| Model Number | GMS4008 |
| Certification | ISO, HALAL, KOSHER, FSSC22000 |
| Place of Origin | Guangzhou, Guangdong, China |
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Product Specification
| Type: | Emulsifiers | Product name: | GMS4008 |
| Brand Name: | VIVID | Color: | White to yellowish |
| Appearance: | Powder | Odor description: | No odor |
| Place of Origin: | Guangzhou, China | Packing: | 20kg/carton box |
| Payment Terms | Please contact sales person | Supply Ability | 15,000kgs/ container |
| Delivery Time | 40 to 50days | Packaging Details | 20kg*1 |
| Brand Name | Vivid | Model Number | GMS4008 |
| Certification | ISO, HALAL, KOSHER, FSSC22000 | Place of Origin | Guangzhou, Guangdong, China |
| High Light | Compound Ice Cream Emulsifier ，Water Soluble Ice Cream Emulsifier ，GMS4008 Food Grade Emulsifiers | ||
Food Grade Water Soluble Compound Emulsifier GMS4008 Ice-Cream Emulsifier & Stabilizer
Description:
VIVID Compound Emulsifier GMS4008 is a kind of high-efficiency emulsifier. It can be soluble in warm water(over 55℃), and help to mix with other materials easily. It can maintain the gas effectively. Especially it is widely used in ice cream, milk, cake emulsifier, and Non-dairy creamer.
Mono- and Diglycerides GMS4008 specification
| Total monoglyceride content (%) | ≥40.0 |
| Free glycerol (%) | ≤1.5 |
| Acid value (mg KOH/g) | ≤3.0 |
| Iodine value (g I/100g) | ≤5.0 |
| Melting point (℃) | approx. 55 |
| Lead(Pb, mg/kg) | ≤2 |
| Arsenic(As, mg/kg) | ≤2 |
Applications:
• Mono- and Diglycerides GMS4008 is used in milk drinking, protein beverage, ice cream, cake gel, margarine, non-dairy creamer.
• Especially in water soluble emulsion application with solubility above 55℃ water.
• Dosage :
1) Milk drinking: 0.12%-0.15% of total products above 55℃ with stirring and homogeneity.
2) Protein beverage: 0.05%-0.15% of total products above 55℃ with stirring and homogeneity.
3) Ice cream: 0.2-0.3% of total products, above 55℃ water, subject to different butter, fat & oils or margarine.
4) Cake gel: 10%-20% 10%-20% of total products.
5) Margarine: 0.3%-0.5% by the weight of fat & oils in 58℃-65℃, subject to different purpose.
6) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils above 58℃, subject to different purpose.
• When making milk drinking,protein beverage
• Provide emulsifying effect for dairy fat.
• Prevent delamination and sedimentation.
• Provide smooth mouth feel
• When making ice cream
• Enlarge volume; Increase bulging rate.
• Shorten whipping time;
• Prevent thick ice crystal;
• Improve mouth feels;
• Provide creamy texture;
• Improve shape retention.
• When making cake gel
• Adjust α- crystal monoglycerides;
• Increase baking bulging rate;
• Control texture of paste.
• When making margarine
• Adjust oil crystal;
• Prevent water dispersion.
• When making non-dairy creamer
• Give a more uniform fat globule size distribution;
• Improved whitening effect;
• Dissolve in water well;
• Enlarge whipping cream volume;
• Shorten whipping time.
Company Details
Business Type:
Manufacturer
Ecer Certification：
Verified Supplier
Guangzhou Masson Technology Industry Co., Ltd. is a high-tech enterprise dedicated to the research and development, production, sales and technical services of food additives and food ingredients, and is the vice chairman of China Food Additives and Ingredients Association, participating in the draf... Guangzhou Masson Technology Industry Co., Ltd. is a high-tech enterprise dedicated to the research and development, production, sales and technical services of food additives and food ingredients, and is the vice chairman of China Food Additives and Ingredients Association, participating in the draf...
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