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Masson Group Company Limited Distilled monoglycerides, mono and diglycerides, polyglycerol ester of fatty acids.
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Clear Liquid baking / oil Food Grade Emulsifiers Stabilizer healthy food additives

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Masson Group Company Limited
City: Guangzhou
Province/State: Guangdong
Country/Region: China
Tel: 86-20-81215865
Contact Person:
Mr Stanley Yen

Clear Liquid baking / oil Food Grade Emulsifiers Stabilizer healthy food additives

Place of Origin : Guangzhou, Guangdong, China
Brand Name : Vivid
Model Number : PGMS, E477
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 : clear liquid
Application : Bread and pastry
E No. : E477
Product Name : Food Grade Emulsifiers
Type : Emulsifiers
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Clear Liquid baking / oil Food Grade Emulsifiers Stabilizer healthy food additives


VIVIDR Propylene Glycol Monostearate is made from stearic acid and propylene glycol. It can be used in the baked products, oil and so on.








clear liquid or as white to yellow-white waxy solid


Acid value

mg KOH/g

≤ 4


Free propylene glycol





≤ 2


Residue on Ignition


≤ 0.5


Soap (as potassium stearate)


≤ 7.0


Total Monoester Content

≥ 90


1. Margarine

Function: Imparts fine and stable water dispersion. Keep smooth texture. Avoid splashing and foaming during frying.

Dosage: 1% of oils and fats

2. Margarine for cake/Shortening

Function: Improve stability. Shorten whipping time. Enlarge cake size and keep homogeneous texture. Prolong shelf life.

Dosage: 1% of oils and fats,usually with DMG

3. Shortening

Function: Adjust oil crystal. Imparts fine and stable water dispersion.

Dosage: 1% of oils and fats

4. Whipping cream

Function: Shorten whipping time. Improve foam volume and structure. Create a nice and stiff foams. Improve mouth feel.

Dosage: 0.5-1%,usually with DMG and Span60

5. Cake emulsifier

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

Dosage: 5%-15% of total recipe,usually with DMG,Span60 and PGE

6. Cake

Function: Enlarge volume. Keep sponge foams homogeneous. Improve texture and mouth feel. Reduce staling rate of starch. Prolong shelf life.

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

7. Bread and pastry

Function: Enlarge volume. Improve texture and prolong shelf life

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

8. Ice cream

Function: Improve bulging rate and shape retention. Stabilize foams.

Dosage: 0.3-0.5%,usually with DMG

9. Dairy

Function: Promote dispersing of fats and prevent delamination.

Dosage: 0.2-0.5%,usually with DMG

10. Personal cares

Function: Used in facial cream, improve lubricating property, stability and shape retention..

Dosage: 5-10% of total emuslfier recipe

11. Medicine

Function: Act as emulsifier and stabilizer in cream, paste, suppository in medicine industry.

Dosage: 10-20% in fats and oils

Product Tags:

food grade emulsifiers


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