Guangzhou Masson Science and Technology Industry Company Limited
| Packaging Details | 20kg*1 |
| Delivery Time | 40 to 50days |
| Payment Terms | Please contact sales person |
| Supply Ability | 15,000kgs/ container |
| Place of Origin | Guangzhou, Guangdong, China |
| Brand Name | Vivid |
| Certification | ISO KOSHR, FSSC22000 |
| Model Number | GMS4062 |
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Product Specification
| Packaging Details | 20kg*1 | Delivery Time | 40 to 50days |
| Payment Terms | Please contact sales person | Supply Ability | 15,000kgs/ container |
| Place of Origin | Guangzhou, Guangdong, China | Brand Name | Vivid |
| Certification | ISO KOSHR, FSSC22000 | Model Number | GMS4062 |
| High Light | food grade emulsifiers ，emulsifier for food | ||
Water soluble Emulsifier Mono- and Diglycerides GMS4062 food grade emulsifier
Description:
VIVID Mono- and Diglycerides GMS4062 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 GMS4062 specification
| Total monoglyceride content (%) | ≥40.0 |
| Free glycerol (%) | ≤1.5 |
| Acid value (mg KOH/g) | ≤3.0 |
| Iodine value (g I/100g) | ≤2.0 |
| Melting point (℃) | approx. 55 |
| Lead(Pb, mg/kg) | ≤2 |
| Arsenic(As, mg/kg) | ≤2 |
Applications:
• Mono- and Diglycerides GMS4062 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) Cake gel: 10%-20% 10%-20% of total products.
2) Margarine: 0.3%-0.5% by the weight of fat & oils in 58℃-65℃, subject to different purpose.
3) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils above 58℃, subject to different purpose.
4) Milk drinking: 0.12%-0.15% of total products above 55℃ with stirring and homogeneity.
5) Protein beverage: 0.05%-0.15% of total products above 55℃ with stirring and homogeneity.
6) Ice cream: 0.2-0.3% of total products, above 55℃ water, subject to different butter, fat & oils or margarine.
• 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 milk drinking,protein beverage
• Provide emulsifying effect for dairy fat.
• Prevent delamination and sedimentation.
• Provide smooth mouth feel
• 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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