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GMS
ENERGYCO
TA02
| Quantity: | |
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Chemical Name: Glycerol monostearate, monoglyceride
Synonyms: Glyceryl Monostearate; E471; MONO- AND DIGLYCERIDES OF FATTY ACIDS;
Glyceryl monopalmitate; Glyceryl monooleate; Monostearin; Monopalmitin; Monoolein; GMS (for glyceryl
monostearate)
Definition Mono- and diglycerides of fatty acids consist of mixtures of glycerol mono-, di- and triesters of fatty acids occurring in food oils and fats.
CAS No.: 123-94-4; 31566-31-1; 11099-07-3; 342394-34-7
EINECS: 204-664-4; 250-705-4; 234-325-6
Chemical formula : C21H24O4
Molecular weight: 358.56
Uses: Emulsifier
Dosage: as indication of food in the amount required in production use.
Application:
1) for candy, chocolate, prevent toffee, toffee appear grease separation; to prevent crystallization of sugar and chocolate oil-water separator, a sense of increased fine. Reference to the amount of 0.2% to 0.5%.
2) for ice cream, enables organizations to mix, organize delicate, smooth, puffing activity, improve shape retention.
3) for margarine to prevent oil-water separation, stratification and other phenomena, improve product quality.
4) for beverages, adding protein drinks containing fat can increase stability and prevent floating oil and protein sink. Also be used as a flavor emulsion stabilizer.
Specification:
Appearance: white to pale yellow solids
Content:90% min.
Iodine value: (g/100g) ≤ 3.0
Freezing Point: 53 - 60 ℃
As (as As): ≤0.0001%
Heavy metals(as Pb): ≤0.0005%
Fe(as Fe): ≤0.0002%
Package: 25kg/Woven bag or Kraft bag
Chemical Name: Glycerol monostearate, monoglyceride
Synonyms: Glyceryl Monostearate; E471; MONO- AND DIGLYCERIDES OF FATTY ACIDS;
Glyceryl monopalmitate; Glyceryl monooleate; Monostearin; Monopalmitin; Monoolein; GMS (for glyceryl
monostearate)
Definition Mono- and diglycerides of fatty acids consist of mixtures of glycerol mono-, di- and triesters of fatty acids occurring in food oils and fats.
CAS No.: 123-94-4; 31566-31-1; 11099-07-3; 342394-34-7
EINECS: 204-664-4; 250-705-4; 234-325-6
Chemical formula : C21H24O4
Molecular weight: 358.56
Uses: Emulsifier
Dosage: as indication of food in the amount required in production use.
Application:
1) for candy, chocolate, prevent toffee, toffee appear grease separation; to prevent crystallization of sugar and chocolate oil-water separator, a sense of increased fine. Reference to the amount of 0.2% to 0.5%.
2) for ice cream, enables organizations to mix, organize delicate, smooth, puffing activity, improve shape retention.
3) for margarine to prevent oil-water separation, stratification and other phenomena, improve product quality.
4) for beverages, adding protein drinks containing fat can increase stability and prevent floating oil and protein sink. Also be used as a flavor emulsion stabilizer.
Specification:
Appearance: white to pale yellow solids
Content:90% min.
Iodine value: (g/100g) ≤ 3.0
Freezing Point: 53 - 60 ℃
As (as As): ≤0.0001%
Heavy metals(as Pb): ≤0.0005%
Fe(as Fe): ≤0.0002%
Package: 25kg/Woven bag or Kraft bag