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Food Grade Emulsifier Distilled Monoglycerides (DMG) E471

Food Grade Emulsifier Distilled Monoglycerides (DMG) E471
Food Grade Emulsifier Distilled Monoglycerides (DMG) E471
Food Grade Emulsifier Distilled Monoglycerides (DMG) E471
Food Grade Emulsifier Distilled Monoglycerides (DMG) E471
Food Grade Emulsifier Distilled Monoglycerides (DMG) E471
Food Grade Emulsifier Distilled Monoglycerides (DMG) E471
Food Grade Emulsifier Distilled Monoglycerides (DMG) E471
Food Grade Emulsifier Distilled Monoglycerides (DMG) E471
Food Grade Emulsifier Distilled Monoglycerides (DMG) E471
Food Grade Emulsifier Distilled Monoglycerides (DMG) E471
Food Grade Emulsifier Distilled Monoglycerides (DMG) E471
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$1,300.00
Ex Tax: $1,300.00
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Basic Info.

Model NO.
Food Grade
EINECS
250-705-4
Packaging Material
Paper
Storage Method
Normal
Shelf Life
>12 Months
Type
DMG
Resource
Natural
Property
Non-ionic Emulsifiers
Transport Package
Packed in 25kg Kraft Bag
Specification
FCC IV
Trademark
LAMBERT
Origin
China
HS Code
291570
Production Capacity
150000t/Y

Product Description

Product Description

Food Grade Emulsifier Distilled Monoglycerides (DMG) E471
Food Grade Emulsifier Distilled Monoglycerides (DMG) E471
Food Grade Emulsifier Distilled Monoglycerides (DMG) E471

Emulsifier -Distilled Monoglycerides(DMG/E471)

Distilled Monoglycerides is an important and effective food additive because of its emulsification, dispersibility, stabilization, frothing, antiaging. It is widely applied in food, medicine, pharmacy, plastic, packing industrial, cosmetic and so on. It is a wholly safe food additive.

 

Product Parameters

Food Grade Emulsifier Distilled Monoglycerides (DMG) E471

 

Application

  • Bread: function as a dough softener, also improves loaf volume and the texture, and therefore prolongs bread freshness and shelf life.
  • Cake mix: improve cake volume and texture, also improve crumb structure and tenderness.
  • Margarine: stabilize the emulsion.
  • Cream & Creamers: enhance the stability of the emulsion system such as in coffee mate.
  • Ice cream: improve the creamy mouthfeel, stabilize the air in ice, create a stable structure and reduce freezing time.
  • Spreads & Butter: improve the emulsion stabilization and spreadability, reduce stickiness, improve flavour.
  • Cheese: to obtain a smooth texture, such as in peanut butter.
  • Desserts: benefit aeration and foam stability.

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