Succinylated Monoglycerides
Characters:
White powder, insoluble in cold water, can be dispersed in hot water and hot grease. We usually called succinylated monoglycerides as SMG, and its E code is E472G, CAS NO.; 977009-45-2.
Chemical structure:
Applications:
Have the function of emulsification, dispersion, chelation and control fat precipitation.
Used in fruit and vegetable (meat) beverages, protein drinks, plants drinks, solid drinks and lactic acid bacteria beverages, has a good emulsification, emulsion stability.
Used in shortening, whipped cream, have the funtion of emulsion stability system.
Used in bread, it can make srong reaction with glutenin in flour, enhancing the ventilation of dough fermentation, so that increase the size and flexibility of bread .
The use of methods and the use of:
The suggestion of maximum in protein drinks, plant drinks and laxtic acid bacteria beverage drinks: 2.0g/kg. The suggestion of maximum in solid drink: 3g/kg. The suggestion of maximum in bread dough regulator: 5.0g/kg, oil and emulsified fat products: 10.0g/kg.
Technica indexï¼?
Acid value (Calculated by KOH)/ (mg/g) 70-120
Hydroxide value(Calculated by KOH)/ (mg/g) 138-152
Iodine value (Calculated by I ) / (g/100g) â?¤3
Combinatived Succinic acid w/% â?¥14.8
Dissociative Succinic acid w/% â?¤3
Pb / (mg/kg) â?¤2
Packaging:
Aluminium foil bag vacuum packing with nitrogen inside.
Net weight:20KG/CTN(5KG*4).
Storage and transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
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Category:It is the esterification product of glycerol, fatty acid and succinate, which is a two parent molecule structure. The emulsification performance between the oil in water (O/W) and water in oil (W/O). Character:White to light yellow waxy or granular solid, difficult to disperse in water, insoluble in glycerol, above the melting point can be very good soluble in other substances, 5-7 HLB. Functional characteristics: 1, with good emulsifying, wetting, dispersing, helping to dissolve and other functions, good hydrolytic, safe, acid, salt resistant. 2, application in baked foods and flour glutenin occurred strong interaction, to improve dough fermentation to gas properties, so that the volume of baking food And the elasticity increases, and has certain soft, fresh and the effect of the moisture loss when baking. Applicable scope and function: 1, as an emulsifier, used for milk and its products, beverages (protein, plants, etc.). 2, and protein binding capacity, for bread, cakes and other baked goods. Usage method:Will be used in the heating and dissolving of the acid (vegetable oil, palm oil, etc.), or in the form of hydrate. Usage amount: Cheese food: 10% Fruit and vegetable juice (meat) drink: 0.2% Fats, oils, and emulsified fat products (not including fat and oil without water): 10% Protein beverage category: 0.2% Tea, coffee, plant beverages: 0.2% Solid beverage category: 2% (diluted by 10 times) Lactic acid bacteria beverage: 0.2% Bakery: 0.250.5% Shelf life: 18 months
