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E471 Sorbitan Fatty Acid Esters

Categories Sorbitan Fatty Acid Esters
Brand Name: Cardlo
Place of Origin: Guangzhou. China
MOQ: 1 ton
Payment Terms: L/C, T/T
Supply Ability: 1000 ton/ month
Delivery Time: 7-11 workdays
Packaging Details: 25kg bags
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E471 Sorbitan Fatty Acid Esters

Product Description


Anti Fogging Agent Distilled Monoglycerides 99% Emulsifier for Baking


Description


Distilled monoglyceride is made with natural vegetable oil and fat, which is the most widely applied food emulsifier. Molecularly Distilled Glycerin Monostearate (GMS) is made with natural vegetable oil and fat, which is the most widely applied food emul-sifier. Cardlo is DM-99 GMS is produced by Germany six-stage distillation equipment. It has higher mono-stearate content (> 99%).

Distilled Diglycerine ester is where diglycerine reacts with fatty acids and its monoester content is heightened by distillation.
One molecule of diglycerine is bound with one molecule of fatty acid in a chemical formula of distilled diglycerine ester. There are three hydroxyl groups, therefore it possesses more hydrophilic properties than monoglyceride which is the most used in the world.


Distilled Diglycerol MonostearateDecaglycerol MonolaurateDecaglycerol MoooleateDecaglycerol MonostearateTetraglycerol MonostearateTetraglycerol MoooleateTetraglycerol Polyricinoleate
TypeDS-100AJ-0021J-0381J-0081HJ-4081J-4581PR-100
Physical formplasticviscous pastehydrated pastesmall beadsviscous paste
Acid value (max.)36110123
Iodine value2 max.3 max.23 - 333 max.38 - 5872 - 103
Saponification value120 - 13560 - 7255 - 6721 - 26136 - 160120 - 150
Hydroxyl value75 - 100
HLB (calculated)5.66.3
Applicationseffective as o/w emulsifier, excellent alpha-ending emulsifier, alpha-crystalline stabilizer for sponge cake foaming gel.effective as o/w emulsifier.
aerated food with high fat content cakes and sponges, certain types of margarine and other emulsions.
effective as o/w emulsifier. excellent viscosity reducer for chocolate.

1. Breads

Function: improves crumb softness, provides a fine and uniform crumb structure, reduces staling rate

Dosage: 0.3%-0.8% of flour


2. Cakes

Function: Enlarge volume, improve texture, prolong the shelf life

Dosage: 3%-10% of oil


3. Biscuit

Function: Improve process properties, prevent oil separating out and make the dough easy to off- module

Dosage: 1.5%-2% of oil


4. Instant noodles

Function: Improve process properties, decrease oil absorbing and cooking lost

Dosage: 0.1%-0.2% of flour


5. Extrusion snacks

Function: Improve process properties, increase swelling rate, provide a fine and uniform crumb structure, reduce staling rate

Dosage: 0.1%-0.2% of flour


6. Caramels, toffees and chocolate

Function: reduce stickiness and sugar crystallization, thus improve the eating quality

Dosage: 1.5%-2% of oil


7. Chewing gum

Function: Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA

Dosage: 0.3%-0.5% of base


8. Meat products

Function: Help fat disperse and combine with water and starch, prevent starch aging

Dosage: 0.1%-1.0% of total products


Packing & Shipping


Packaging Details : 25kg per bag,,
16 Tons by 20F Container,,
26 Tons by 40F Container,,

Lead Time : large stocks for fast shipment , within 7 days after comfirm.

Port : Huangpu, Guangzhou


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