Guangzhou Masson Science and Technology Industry Company Limited
| Payment Terms | Please contact sales person |
| Supply Ability | 20,000kgs |
| Delivery Time | 7 to 14 days |
| Packaging Details | 25kg/bag |
| Appearance | Waxy beads |
| Color | White to yellowish |
| Usage | Ice cream, Cake |
| Brand name | VIVID |
| Shelf life | 12 Months |
| Samples | Acceptable |
| Brand Name | Vivid |
| Model Number | GMS4008 beads, E471 |
| Certification | HACCP, ISO, HALAL, KOSHER |
| Place of Origin | Guangzhou, China |
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Product Specification
| Payment Terms | Please contact sales person | Supply Ability | 20,000kgs |
| Delivery Time | 7 to 14 days | Packaging Details | 25kg/bag |
| Appearance | Waxy beads | Color | White to yellowish |
| Usage | Ice cream, Cake | Brand name | VIVID |
| Shelf life | 12 Months | Samples | Acceptable |
| Brand Name | Vivid | Model Number | GMS4008 beads, E471 |
| Certification | HACCP, ISO, HALAL, KOSHER | Place of Origin | Guangzhou, China |
| High Light | Glycerol Monostearate Bakery Emulsifiers ，Ice Cream Bakery Emulsifiers ，GMS4008 Bakery Emulsifiers | ||
Factory Selling Glycerol Monostearate Food Grade Emulsifier Ice Cream Ingredients GMS4008 Beads
Description:
VIVIDR Glycerol monostearate (GMS4008) is made from saturated and unsaturated vegetable oil. VIVIDR Glycerol monostearate is a emulsifier which performs well as water dispersibility. It is a generally accepted additive which is widely applied in food, medicine, pharmacy, plastic, packing industry and cosmetics. It has a property of emulsification, dispersibility, stabilization, foaming resistance, staling resistance of starch and so on.
Specifications:
|
| Item | Unit | Specification |
| 1 | Appearance | —— | White to yellowish waxy beads without unpleasant odor |
| 2 | Total monoglyceride | ％ | 70-85 |
| 3 | Acid value | mg KOH/g | ≤ 4.0 |
| 4 | Melting point | ℃ | 55-63 |
| 5 | Iodine value | g/100g | 8-20 |
| 6 | Arsenic | mg/kg | ≤ 2 |
Applications:
| Application range | Function | Suggested dosage |
| Margarine | Imparts fine and stable water dispersion. | 1% of oils and fats |
| Shortening | Adjust oil crystal. | 1% of oils and fats |
| Ice cream | Improve shape retention.Provide foam stabilization. | 0.3-0.5% |
| Coffeemate | Give a more uniform fat globule size distribution resulting in improved whitening effect and stabilization. | 2-3.5% of oils and fats |
| Protein beverage | Improve stabilization of protein, oils and fats. Prevent delamination and sedimentation. Provide smooth mouth feel. | 0.5-1% |
| Dairy | Promote dispersing of fats and prevent delamination. | 0.1%, usually with Span 60 |
| Chewing gum | Soften gum base. Facilitate mixture.Improve mastication and texture. | 0.3-1% of gum base |
| Personal cares | Used in facial cream, act as wetting agent | 20% of total emuslfier recipe |
FAQ
1. who are we?
We are Masson basing in Guangzhou, China. Our goods sell to Domestic Market, Mid East , North America, Eastern Europe, Africa.
2. how can we guarantee quality?
Always a pre-production sample before mass production;
Always final Inspection before shipment;
3.what can you buy from us?
Cake Emulsfier, Non-dairy whip cream, Food ingredients etc.
4. why should you buy from us not from other suppliers?
Halal Certified manufacturer,
5. what services can we provide?
Accepted Delivery Terms: FOB, CIF；
Accepted Payment Currency: USD, RMB;
Accepted Payment Type: T/T;
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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