| Customization: | Available |
|---|---|
| CAS No.: | 123-94-4 |
| Formula: | C21h42o4 |
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| Data Sheet of GMS/DMG | ||
| Inspection item | Standard (GB15612-1995) | Test results |
| Appearance | White powder solid | Conforms to the standard |
| Distilled Glycerin Monostearate content % | ≥ 98.0 | 99.8 |
| Free acid % | ≤ 1.5 | 0.62 |
| Free glycerin % | ≤ 1.5 | 0.38 |
| Lodine value, g/100g | ≤ 4.0 | 0.40 |
| Freezing point C | 60.0~70.0 | 65.1 |
| Heavy metals % | ≤ 0.0001 | < 0.0001 |
| Arsenic(As) % | ≤ 0.0005 | < 0.0005 |
| Iron(Fe) % | ≤ 0.0002 | < 0.0002 |
| Conclusion: According to GB15612-1995 prodict standard analysis, this batch of qualified products | ||
1. for candy and chocolate, it can prevent the phenomenon of fat separation between toffee and toffee, prevent chocolate from crystallizing and separating oil from water, and increase the sense of fineness. The reference amount was 0.2%~0.5%.
2. for ice cream, it can make the tissue mix evenly and organize fine, smooth and puffed activity to improve the shape retention.
3. for margarine, it can prevent oil and water separation and stratification and improve the quality of products.
4. for beverages, adding fat containing protein drinks can improve stability, prevent oil floating and protein sinkage. It can also be used as a stabilizer in the emulsified essence.
5. for bread, it can improve the structure of dough, prevent bread aging, loaf bread, bulk and elasticity, and extend shelf life.
6. for pastries, in combination with other emulsifiers, as a foaming agent for pastries, forming a complex with protein, resulting in a moderate bubble film that increases the volume of the dessert.
7. for biscuits, adding dough can make the oil disperse evenly in the emulsion state, effectively prevent the oil from seeping and improve the brittleness of the biscuits.
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