| Customization: | Available |
|---|---|
| CAS No.: | 31566-31-1 |
| Formula: | C21h42o4 |
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1. It is good for form stable emulsion to avoid delamination and deposit of food and beverage by adding emulsifier. And it could improve quality of product and prolong shelf life of product
2. It can form the complex with the protein and starch, prevent the starch from aging, used in bread, cake for keeping the shelf life.
3. It can be arranged in order on surface of grease. This is helpful to control and stabilize crystallization of grease. Especially in production of margarine, it can improve plasticity and malleability of product to avoid delamination of the oil and water.
(1) It can be directly mixed well with flour for use.
(2) Put this product into warm water at about 70ºC with 1:6 to get paste shaped substance, then for further processing.
| Item | Specification |
| Total Monoglyceride content % | ≥90 |
| Acid value % | ≤2.5 |
| Iodine value | ≤4.0 |
| Melting Point (ºC) | ≥60 |
| Arsenic (As, mg/kg) | ≤1.0 |
| Pb/(mg/kg) | ≤ 5.0 |
Net weight: 25kg/craft paper bag
It should be sealed and storage in cool, dry and ventilated place to avoid to moisture and caking. Do not store or transport it with inflammable, explosive, poisonous or noxious goods. The sealing preservation period is 24 moths.
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