Mono-diglycerides & Monoglycerides & Mono and Diglyerides GMS-SE40

Why use monoglycerides in Bakery and Fine bakery goods

Monoglycerides delivers in bread the following benefits:

Stronger dough

Improved dough development

Finer cell structure

Reduced balling at slicing
Reduced blisters on baguettes

Increase Softness Anti-staling properties


Application:

Application

Benefit

Confection/chocolate

For oil and fats stabilization, improves moisture resistance and mouth feel.

Protein beverage

Prevents delamination and sedimentation.

Coffee-whitener

Gives a more uniform fat globule size distribution resulting in improved whitening effect and dissloves in water well.

Bread and cake

Improves cake texture and paste stability. Prolongs shelf life.

Margarine, fillings and spreads

Stable emulsions, prevents delamination and sedimentation.

Ice cream

Emulsion destabilization, creating a stable structure, fine texture and shape.

Caramel

Reduce stickiness. Homogenous fat distribution

Chewing gum

Improve gum base softness

Desserts

Improve aeration and foam stability



Technical Specifications:

Main Item

Standard (GB15612-1995)

Test Result

Appearance (20)

Milky white/Light yellow waxy solid

Milky white yellow waxy

Monoglyceride content(%)

40~60

48.0

Acid value (mg KOH/g)

5.0

0.39

Free Glycerin(%)

7.0

0.38

Residue on ignition (w/%)

0.5

<0.5

Pb (mg/g)

2

<2

As(mg/g)

2

<2

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.