High Quality Glycerol Monostearate Gms 40% E471

Character:Glycerol monostearate is food emulsifier and additives;Used as emulsifier in the cosmetics and pharmaceutical ointments.White waxy chip or bead solid, insoluble in water, mixed with hot water by the strong oscillation can be dispersed in water.Glycerol monostearate is containing C16 - C18 long chain fatty acids and glycerol are made by esterification reaction.Is a kind of nonionic surfactant.It has both hydrophilic and lipophilic group, has many functions such as wetting, emulsifying, foaming.This article first class for ivory wax solid, soluble in methanol, ethanol, chloroform, acetone and ethyl acetate solution.

Application:Glycerol monostearate is food emulsifier and additives;Used as emulsifier in cosmetics and pharmaceutical ointments, make the paste is exquisite, smooth;Used for lubricant oil emulsifier and textile industrial silk;In the plastic film is used as the flow drops and antifoggant;As a lubricant and antistatic agent in the plastic processing, in other ways can be used as defoaming agent, dispersant, thickener, wetting agents, etc.
1. Used for candy, chocolate, can prevent the candy, toffee appear fat separation phenomenon;Prevent chocolate sugar crystallization and oil-water separation, add delicate touch.Reference usage is 0.2% ~ 0.2%.
2. Used in ice cream, can make the mix of organization, organization is exquisite, smooth, puffing activity, improve the conformal sex.
3. Used in margarine, can prevent the oil-water separation and stratification phenomena, such as improving the quality of the products.
4. Used for drinks, add protein drinks containing fat, can improve the stability, prevent fat rise, protein sink.Can also be used in emulsified essence as a stabilizer.
5. Used in bread, can improve dough structure, prevent aging of bread, bread, soft, size, elastic, prolong shelf life.
6. Used in cakes, compatibility with other emulsifiers, as foaming agent, pastries and protein complex formation, resulting in a modest bubble membrane, the dim sum made by volume increase.
7. Used for biscuits, join the dough can make oil in emulsion form evenly dispersed, effectively prevent grease exudation, improve the brittleness of biscuits.