Properties:
White to light yellow solid, with acetic acid gas, mild taste.Insoluble in water, soluble in ethanol, acetone and other organic solvents.Solubility depends on the degree of esterification and the melting temperature.HLB 2.5-3.5.
Functional characteristics:
Long chain fatty acid groups and short chain acetic acid groups in the presence of the molecules of acetyl - glycerol ester,it can form hard plastic and mechanical elastic membrane,has good lubrication.It can be used as emulsifier, film agent, tissue conditioner and lubricant.
Application:
1,As an emulsifier for food preservation, sugar sugar boiling anti scaling, compound seasoning, fried potato chips or baked products, improve product processing performance, prevent moisture loss, can also prevent the product is dry, damp and microbial contamination.
2,For fresh wet rice production: in extrusion forming stage, the product thickness uniform, smooth surface, sticking to mould, small bubbles, elastic; in boiling stage, prevent starch ingredients in the cooking process is separated, so as to prevent the fresh wet rice surface sticky and have sticky even, and can increase the fresh wet rice elasticity, improve the fresh wet rice strength and processability, improve gluten, prevent broken, aging and oxidative deterioration.
Usage method:Will acetylated monoglyceride ester and ingredients of fat, vegetable oil, palm oil, etc.) together, heating, dissolving, transferred to the other ingredients. If there is no oil mixture, and then dissolved in a small amount of oil available ingredients.
Usage amount:
Sugar sugar boiling scale: 0.001%
Composite seasoning: 2%
Fried potato chips: 0.2%
Baking products (biscuits, bread, etc.): 0.4%
Fresh wet rice flour (in dry powder): 0.06% - 0.03.
Shelf life: 18 months
Acetylated Mono- and Diglycerides (ACETEM) Appearance: Light Yellow Liquid, E code is E472A, Degree of Acetylation:30%/50%/70%/90% According to the degree of acetylation ,melting point and existence are different ,it??s dissolvable in oil 1. ACETEM can form a kind of films which can be used as a stable coating material for foodstuffs such as sausages or confectionery to avoid moisture loss and fat oxidation. 2. When the degree of acetylation more than 90%, the form of ACETEM is liquid under standard conditions and they can offer good lubrification properties. Therefore,ACETEM can be used as lubricants in food processing industry. 3. ACETEM is able to stabilize the alpha-fat crystal form of fats. Therefore, they can be used in whipped toppings to enhance the aeration and foam stabilization. And they can be used in shortening products to control the crystallization of fat. Packaging: 1) 200KG / DRUM (Food Grade Plastic Drum) 2)25KG/DRUM (Food Grade Plastic Drum): Storage and transfertation: Seal to store in the low temperature, dry, cool and well-ventilated place, in order to prevent the moisture absorption and caking. Strictly forbid to store and transport with materials that is explosive, combustible or deleterious. -
Light Yellow Liquid, E code is E472A,Degree of Acetylation: 90% According to the degree of acetylation ,melting point and existence are different ,its dissolvable in oil 1. ACETEM can form a kind of films which can be used as a stable coating material for foodstuffs such as sausages or confectionery to avoid moisture loss and fat oxidation. 2. When the degree of acetylation more than 90%, the form of ACETEM is liquid under standard conditions and they can offer good lubrification properties. Therefore,ACETEM can be used as lubricants in food processing industry. 3. ACETEM is able to stabilize the alpha-fat crystal form of fats. Therefore, they can be used in whipped toppings to enhance the aeration and foam stabilization. And they can be used in shortening products to control the crystallization of fat. Packaging: 200KG / 25 KG DRUM Storage and transfertation: Seal to store in the low temperature, dry, cool and well-ventilated place, in order to prevent the moisture absorption and caking. Strictly forbid to store and transport with materials that is explosive, combustible or deleterious.
Acetylated starch, E1420 in the E number scheme of food additives, is a modified starch. These are not absorbed intact by the gut, but are significantly hydrolysed by intestinal enzymes and then fermented by intestinal microbiota. E number: E1420 (additional chemicals) CAS Number: 9045-28-7 EC Number: 618-556-3
List of E numbers for starch food additives permitted in the European Union. ... 1421, Acetylated starch, mono starch acetate, Stabilizer, thickener.
DATEM, E472e, CAS No.6027-23-2, also called diacetyl tartaric acid ester of mono- and diglycerides, food emusifier, a hydrochloride salt of Hordenine manufactured through chemical synthesis. It is an ivory white powder or particle solid. DATEM has the functions to emulsify, increase stabilization, improve preservation, prolong shelf life, and protect freshness, etc. It is mainly used as food emulsifier in bread, cake, butter, hydrogenated vegetable oil and vegetable oil powder. As an experienced DATEM manufacturer and supplier, we has been supplying and exporting DATEM for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. DATEM Specification ITEM STANDARD Appearance White or off-white solid Acid Value (mgKOH/g) 68 Ester Value (mgKOH/g) 410 Heavy Metals(pb) (mg/kg) 0.1mg/kg Glycerol (w/%) 15 Acetic Acid (w/%) 15 Tartaric Acid (w/%) 13
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
1,3 Dichloro acetone 2. 4-Amino-1,2,4-triazole 3. 2 Mercapto 5 Methoxy Benzamedazole 4. 3 chloro propionyl chloride 5. 5 Chloro Valeryl Chloride 6. Acetyl chloride 7. Benzoyl chloride 8. Chloro acetyl chloride 9. Propionyl chloride 10. Pivaloyl Chloride 11. Para chloro benzoyl chloride 12. Boron trifluoride diethyl etherate 13. 2-chlorothiophene 14. Thiophene-2-aldehyde 15. 2,5-Dichlorothiophene 16. 2-Bromothiophene 17. 2-Methyl resorcinol 18. Thiophene 99% 19. 5-Chlorothiophene-2-carboxylic acid (Rivaroxaban Intermediate) 20. 2-Butyl-4-chloro-5-formyl-1H-imidazole (BCFI) (Losartan Intermediate) 21. Cyanuric chloride 22. Benzamidine HCL 23. Glucono Delta Lactone 24. Biphenyl 25. D (-) Tartaric acid 26. L (+) Tartaric acid 27. Cyanoacetic acid 70% 28. Benzylamine 29. 2,6-Diaminotoluene 30. Meta chlorotoluene 31. Di cyclohexylamine (DCHA) 32. 1,2 Dimethoxy ethane (Monoglyme) 33. 2 Methyl THF 34. Acetonitrile 35. Resorcinol 36. 1,4 Dioxane 37. Ethyl bromide 38. N Heptane 39. Diisopropylethylamine (DIPEA) 40. Di isopropyl ether (DIPE) 41. Diisopropylamine (DIPA) 42. Dimethylformamide (DMF) 43. N, N bis(2-chloroethyl) amine HCL 44. Tetra isopropyl titanates (TIPT) 45. Titanium isopropoxide 46. Titanium tetrachloride 47. Tert n butyl titanates 48. Poly butyl titanates 49. Titanium phosphate 50. Tetra octyl titanates 51. N-methyl-2-pyrrolidone (NMP) 52. Tetrahydrofuran (THF) 53. Triethylamine (TEA) 54. N N Dimethyl Acetamide (DMAC) 55. Iso Propyl Acetate (IPAC) 56. Chloro sulfonic acid 57. Ortho nitro chlorobenzene (ONCB) 58. Para nitro chlorobenzene (PNCB) 59. Niacin (Nicotinic acid) 60. Niacinamide (Nicotinamide) 61. Meta Chloro Anisole 62. Meta Bromo Anisole 63. Dibenzoyl-L-tartaric acid monohydrate OTHER PRODUCTS: 1. N pentane 2. Paraformaldehyde 96% 3. Propionaldehyde 4. Piperdine 5. Piperazine anhydrous 6. Pyridine 7. Sodium borohydride powder 8. Sodium metal 9. Sulphuryl chloride 10. Thionyl chloride 11. 1,2-dichloro ethane (EDC) 12. 1,3-dichloro acetone 13. 2,2-dimethoxy propane 14. 4-chlorobenzophenone 15. Alpha picoline 16. 2-bromobutane 17. Benzenesulfonylchloride (BSC) 18. Benzophenone 19. Benzyl chloride 20. Diglyme 21. Diethyl ether 22. Dimethyl carbonate 23. Dimethyl malonate 24. Dimethyl sulfoxide 25. Ethyl chloroformate 26. Ethyl formate 27. Fluorobenzene 28. Hydrazine hydrate HH 80% 29. Imidazole 30. Iso propyl acetate 31. Malonic acid 32. Methyl acrylic acid 33. Methane sulfonic acid 34. Methane sulfonyl chloride 36. Methyl ethyl ketone (MEK) 37. Methyl tert butyl ether (MTBE) 38. Mono chlorobenzene (MCB) 39. Meta aminophenol 40. N Heptane 41. N Hexane 42. N Propanol (NPA) 43. N, N-dimethyl acetamide (DAMC) 44. N, N-dimethylaniline 45. N Butanol 46. N methyl morpholine
Application: non-dairy cream, bread improver, cake gel. Product name Grade distilled glycerin monostearae Food grade Function package emulsifier 25 kg in multilyer bags SPECIFICATION Item Unit Specification Grade: Food Grade 1 Physical Form Milky white or light yellow wax or powder without unpleasant odor 2 Total monoglyceride % 90 3 Acid value (mg KOH/g) 2.5 4 Saponification value (mg KOH/g) 150-165 5 Melting point 60.0-70.0 6 Iodine value g/100g 4.0 7 Arsenic value % 0.0001 8 Heavy metal(as Pb) % 0.0005 9 Iron(Fe) % 0.0002 10 Free glycerol % 1.0
D-95 DISTILLED GLYCERIN MONOSTEARATE Professionaly produce GMS in China since 1999. Branded: HAI TANG Package:25 kg in kraft bag with PE inner bag Shelf Life:24 months Bakery Food application EPE foam application Ice cream stabilier appliction Non-diary creamer application Chocolate appliction Candle application 1 Item Specification 2 Appearance Milky white or light yellow without unpleasant odor 3 Total monoglyceride 90% min 4 Acid value 2.5 max 5 Saponification value 150-165 6 Melting point 60-70 7 Iodine value 4.0 max 8 Arsenic value 0.0001 max 9 Heavy metal (as Pb) 0.0005 max 10 Iron (Fe) 0.0002 max 11 Free glycerol 1.0 max
