Guangzhou Masson Science and Technology Industry Company Limited
| 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 |
| Brand Name | Vivid |
| Model Number | GMS401 |
| Certification | ISO, KOSHER, HALAL, FSSC22000 |
| Place of Origin | Guangzhou, China |
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Product Specification
| 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 |
| Brand Name | Vivid | Model Number | GMS401 |
| Certification | ISO, KOSHER, HALAL, FSSC22000 | Place of Origin | Guangzhou, China |
| High Light | E471 Oil Emulsifier ，Glycerol Monostearate E471 Oil Emulsifier | ||
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.
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 |
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.
Company Details
Business Type:
Manufacturer
Year Established:
2007
Total Annual:
1-30,000,000
Employee Number:
100~200
Ecer Certification：
Verified Supplier
Guangzhou Masson Technology Industry Co., Ltd. is a high-tech enterprise dedicated to the R&D, production, sales and technical services of food additives and food ingredients. As a Vice-Chairman unit of the China Food Additives & Ingredients Association, the company has partici... Guangzhou Masson Technology Industry Co., Ltd. is a high-tech enterprise dedicated to the R&D, production, sales and technical services of food additives and food ingredients. As a Vice-Chairman unit of the China Food Additives & Ingredients Association, the company has partici...
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