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Masson Group Company Limited Distilled monoglycerides, mono and diglycerides, polyglycerol ester of fatty acids.
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Health Candy Cake Food Grade Emulsifiers HALAL For Whipping Gels Customized

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Health Candy Cake Food Grade Emulsifiers HALAL For Whipping Gels Customized

Place of Origin : Guangzhou, Guangdong, China
Brand Name : Vivid
Certification : HACCP ISO HALAL KOSHER
Model Number : Span 60, E491
MOQ : 2mt
Price : Please contact sales person
Packaging Details : 20kg/carton
Delivery Time : 7 to 14 days
Payment Terms : Please contact sales person
Supply Ability : 20,000kgs
Appearance : White to yellow waxy beads or flake
Application : Bread and pastry|facial cream|Medicine
E No. : E491
Product Name : Food Grade Emulsifiers
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Health Candy Cake Food Grade Emulsifiers HALAL For Whipping Gels Customized


Description:


VIVIDR Span 60 is made from stearic acid and sorbitol. It’s widely used in instant dry yeast, cake emulsifying system, spreading, margarine, coffee whiteners, whipping gels, shortening, and so on.


Specification:



Item

Unit

Specification

1

Appearance

——

White to yellow waxy beads or flake


3

Acid value

mg KOH/g

5-10


4

Saponification value (

mg KOH/g

147-157


5

Hydroxyl value

mg KOH/g

235-260 or as request


6

Lead(Pb)

mg/kg

≤2



Applications:



1. Dry yeast

Function: Act as carrier of the active yeast, promote dry yeast shape and maintain the bio-activity after hydration.

Dosage:10-15% of water, 1% of dry yeast


2. Margarine

Function: Imparts fine and stable water dispersion. Improve plasticity. Prevent splashing during frying. Dosage:1-1.5%


3. Shortening

Function: Adjust oil crystal. Improve stability and whipping strength.

Dosage:1-1.5%


4. Whipping cream

Function: Shorten whipping time. Improve foam volume and structure. Create a nice and stiff foams. Dosage:0.2-0.5%,usually with DMG and PGE


5. Coffeemate

Function: Give a more uniform fat globule size distribution resulting in improved whitening effect and disslove in water well.

Dosage: 0.5-1% of oil and fat,usually with DMG


6. Cake emulsifier

Function: Enlarge cake volume, improve cake texture and paste stability. Prolong shelf life.

Dosage: 3-5%,usually with DMG, PGE and PGMS


7. Cake

Function: Enlarge cake volume, improve cake texture. Prolong shelf life.

Dosage: 0.5% of flour, usually using cake gel directly


8. Bread

Function: Enlarge volume and improve texture.

Dosage:0.3% of flour, usually using mixed emulsified oils and fats




Product Tags:

emulsifier for food

      

common food emulsifiers

      
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