China (Mainland)
Food grade Glycerin Monostearate/Monostearin 123-94-4 CAS NO.123-94-4
- FOB Price: USD: 5.00-10.00 /Metric Ton Get Latest Price
- Min.Order: 1 Kilogram
- Payment Terms: L/C,D/A,D/P,T/T,Other
- Available Specifications:
AAAAA(1-100)Metric TonAAAAA(100-1000)Metric Ton
- Product Details
Keywords
- Monostearin
- 123-94-4
- Monostearate
Quick Details
- ProName: Food grade Glycerin Monostearate/Monos...
- CasNo: 123-94-4
- Molecular Formula: C21H42O4
- Appearance: powder
- Application: pharmacetuical,health supplement
- DeliveryTime: 1-3 days
- PackAge: 1kg/bag, 25kg/drum
- Port: shanghai,beijing,guangzhou, HK
- ProductionCapacity: 1 Metric Ton/Day
- Purity: 99%
- Storage: Far from fire and heat, keep in cool p...
- Transportation: by express, dhl,tnt,ems by air, by sea
- LimitNum: 1 Kilogram
- Related Substances: Related shall be not more than 10% 0...
- Residue on Ignition: 0.08%
- Heavy Metal: <1ppm
- Valid Period: 24 months
- Contact: 0086 187 9288 4656
Superiority
In the molecular distillation monoglyceride, the content of glyceryl monostearate having an emulsification is higher, and the impurities which reduce the efficiency are eliminated, so the emulsifying ability is 3-4 times higher than that of the crude ester, and the addition of 0.05 to 2% can generally be achieved. The processing of food and other products requires white color, odorless and stable performance.
Details
USAGE of Glycerin Monostearate:
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.