| ≥1 piece |
glycerol monostearate
| Item | Standard |
| Appearance | White Powder |
| Content of Monooeaster ≥ % | 90.0 |
| Lodine value ≤ g/100g | 3.0 |
| Solidfication point ≥°C | 60.0 |
| Free Acid( As stric acid) ≤ % | 2.5 |
| Arsenic ≤ ppm | 1 |
| Heavy metals( as pb) ≤ ppm | 5 |
| Lead ≤ ppm | 5 |
| Mercury ≤ ppm | 1 |
| Cadmium ≤ ppm | 1 |
| Acid Value ≤ | 6 |
| Free Glycerol ≤ % | 7 |
| Total Glycerol % | 16-33 |
| Sulphated ash ≤ % | 0.5 |
| Packing | 25kg/bag |
Product Applications:
Introduction
Monostearate is the emulsifier and additive of food. Used as emulsifier in cosmetics and medical ointments to make the paste delicate and smooth; Emulsifiers for industrial silk oils and lubricants for textiles; Used as droplet agent and antifogging agent in plastic film; In plastic processing as lubricant and antistatic agent, in other aspects can be used as defoamer, dispersant, thickener, wetting agent.
usage
1. Used in candy and chocolate to prevent grease separation of toffee and toffee; Prevent the crystallization of chocolate granulated sugar and separation of oil and water. The reference dosage is 0.2%~0.5%.
2. Used for ice cream, it can make the tissue mix evenly, the tissue is delicate, smooth and puffy, and improve the shape preservation.
3. For margarine, can prevent oil and water separation, stratification and other phenomena, improve the quality of products.
4. Used in beverages, adding fatty protein drinks can improve stability, prevent oil from floating up and protein from sinking. It can also be used as stabilizer in emulsifying essence.
5. Used for bread, can improve the structure of dough, prevent bread from aging, bread soft, increase in volume, elastic, and prolong the shelf life.
6. For pastries, in combination with other emulsifiers, as a foaming agent for pastries, it forms a complex with proteins, thus producing a moderate bubble membrane and increasing the size of the pastries.
7. For biscuits, adding dough can make the grease evenly dispersed in emulsified state, effectively prevent the grease from seeping and improve the brittleness of biscuits.