Product Description
Cas 123-94-4 Distilled Monoglyceride
E471 Glycerol Monostearate GMS99 Food Additive Monoglycerides Food Emulsifier 123-94-4
Distilled Glycerin Monostearate (GMS) is made with natural vegetable oil and fat, which is the most widely applied food emulsifier. Cardlo’s DM-99 GMS is produced by Germany six-stage distillation equipment. It has higher monostearate content (> 99%), lower impurity content, long-term stable physical-chemical indexes and higher emulsifying properties.
| Data Sheet of GMS/DMG |
| Inspection item | Standard (GB15612-1995) | Test results |
| Appearance | White powder solid | Conforms to the standard |
| Distilled Glycerin Monostearate content % | ≥ 95.0 | 99.65 |
| Free acid % | ≤ 2.5 | 0.22 |
| Free glycerin % | ≤ 2.5 | 0.38 |
| Lodine value, g/100g | ≤ 4.0 | 0.40 |
| Freezing point C | 60.0~70.0 | 64.2 |
| Heavy metals % | ≤ 0.0001 | < 0.0001 |
| Arsenic(As) % | ≤ 0.0005 | < 0.0005 |
| Iron(Fe) % | ≤ 0.0002 | < 0.0002 |
| Conclusion: According to GB15612-1995 prodict standard analysis, this batch of qualified products |
Packaging Details: In kraft bag with inner PE bag, 25kg/bag, 16MTS/20' FCL.
Delivery Detail: Immediately or as buyer's require.
Guangzhou Ccardlo Biotech Co., Ltd. has kept focusing on building the most professinonal brand on food emulsifier since 2004. It is one of the biggest manufacturer of Glycerin Monostearate (GMS) in China. Our products are widely exported to all over the world with excellent and stable quality at competitive price.
Certificate: HACCP, ISO 22000, Halal Certificates etc.
Application:
For ice cream product: Better dispersibility of different components in emulsion for ice cream, higher melting resistance and shape preservation, inhibiting fat floating, good compatibility with other emulsifiers and hydrophilic colloids.
For protein beverage/instant coffee products: excellent emulsifying property. Advantages: better dispersibility of different components in emulsions under acid, alkali or neutral condition, higher heat stability, inhibiting fat floating, protein precipitation and flocculation, extending shelf life, good compatibility with other emulsifiers and hydrophilic colloids, lesser foam forming during industrial processing.
For bakery products: better dispersibility of oil component in dough, easier for industrial porcessing, stronger dough and higher softness and strength of final product, inhibiting starch retrogradation and extending shelf life.
For frozen food (eg. frozen dumpling): improving water retentivity & surface smoothness of dumpling, inhibiting crack of surface, good mouthfeel and cooking properties of final product.
For cosmetic product: Use as W/O emulsifier & defoaming agents without stimulation to skin, good detergency and compatibility with other surfactants (eg. compound with SLS can diminish stimulation to skin effectively). It is especially applicable for cream, lotion, hand sanitizer & bodywash, etc.
For plastic product: PVC lubricant, EPE foaming agent, PE antifogging agent
Others: pharmacy and cosmetic use etc.
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