Bakery Emulsifier Mono And Diglycerides Of Fatty Acids Or Glycerol Monostearate For Bread Cake Noodle Pasta

Dosage :
1) Bread: 0.3%-0.8% by the weight of flour in the fats before whipping or mix with flour in powder form.
2) Cake: 0.3%-0.8% by the weight of fat & oils in 65℃-75℃ and mix with other material.
3) Margarine: 0.3%-0.5% by the weight of fat & oils in 65℃-75℃, subject to different purpose.
4) Milk drinking: 0.12%-0.15% of total products below 70℃ with stirring and homogeneity.
5) Beverage: 0.05%-0.15% of total products below 70℃ with stirring and homogeneity.
6) Ice cream: 0.2-0.3% of total products, melted with fat & oils in 65℃-75℃, subject to different butter, fat & oils or margarine.
7) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils in 65℃-75℃, subject to different purpose.
8) Confections: 1.5%-2% of fat & oils in 65℃-75℃.
9) Potato chips: 0.3%-1.0% of starch below 70℃ water.
10) Peanut butter: 2.0%-2.5% of total products, melted with fat & oils in 65℃-75℃.


• When making bread
• Improve crumb softness;
• Reduce staling rate;
• Provide a fine and uniform crumb structure.

• When making cake
• Enlarge volume;
• Improve texture;
• Prolong the shelf life.

• When making margarine
• Adjust oil crystal;
• Prevent water dispersion.

• When making milk drinking
• Stabilize fat & oils;
• Prevent elimination.

• When making Beverage
• Stabilize fat & oils;
• Prevent elimination and sedimentation.

• When making ice cream
• Avoid forming large ice crystal;
• Improve mouth feels;
• Provide creamy texture;
• Improve stabilization.

• When making non-dairy creamer
• Give a more uniform fat globule size distribution resulting in improved whitening effect and disslove in water well.
• When making confections
• Reduce stickiness and sugar crystallization;
• Improve eating quality.

• When making potato chips
• Ensure uniformity;
• Improve structure;
• Make production process easier.

• When making peanut butter
• Provide creamy texture;
• Ensure high filling temperature ;
• Shorten standing time;
• Provide good oil holding capacity.

Guangzhou Masson Technology Industry Co., Ltd. is a high-tech enterprise dedicated to the research and development, production, sales and technical services of food additives and food ingredients, and is the vice chairman of China Food Additives and Ingredients Association, participating in the drafting of many national standards for food safety. The company relies on a number of patents and food emulsifier production and application of key technologies, so that the monomer emulsifiers, emulsifiers, bakery ingredients, quality improvers, special fats and other series of products have been recognized by the market.