Glycerol Mono stearate

Storage Type:Dry and cool place

Specification:1kg

Shelf Life:2years

Manufacturer:

Address:Zhejiang China

Instruction for use:Use in moderation

CAS No.:123-94-4

Other Names:Glycerol 1-monostearate

MF:C21H42O4

EINECS No.:204-664-4

FEMA No.:2055

Place of Origin:Zhejiang, China

Type:Emulsifiers

Brand Name:FOCUS

Model Number:40%,95%,90%

Appearance:White Powder

Grade:Food Grade

Application:Food Addtive

Color: White Color

Content of monoglycerides(%): ≥90%

Iodine value(g/100g): ≤3.0

Melting point(℃): 60.0-70.0

Acid value(AS Stearic acid): ≤2.5

Free glycerol:≤1.0

Arsenic(mg/kg): ≤1.0

SPECIFICATIONS:

 Food Grade GMS glycerol monostearate 90 glycerine monostearate 40

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ITEMS	SPECIFICATION	TEST RESULT
Appearance	Powder
Content of monoglycerides(%)	95 Min	98.10
Acid value(As KOH mg/g)	3.0 Max	1.9
Free glycerol (%)	1.0 Max	0.76
Iodine value(g/100g)	3.0 Max	0.46
Melting point (℃)	60-70	66.5
Arsenic(mg/kg)	1.0 Max	<1.0

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.