Guangzhou Masson Science and Technology Industry Company Limited
| Packaging Details | 20kg/carton |
| Grade Standard | Food Grade |
| Usage | Used In Food And Cosmetic Industries |
| Specification | 20kg/box |
| Odor | Neutral, Without Adust Odor |
| Monostearate content | 90% Min |
| Iodine Value | 18-26 |
| Package | 20 Kg/carton |
| Shelf Life | 1 Years |
| Brand Name | VIVID |
| Model Number | E471 |
| Place of Origin | Guangzhou, China |
| Certification | Halal, Kosher, ISO9001, FSSC22000 |
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Product Specification
| Packaging Details | 20kg/carton | Grade Standard | Food Grade |
| Usage | Used In Food And Cosmetic Industries | Specification | 20kg/box |
| Odor | Neutral, Without Adust Odor | Monostearate content | 90% Min |
| Iodine Value | 18-26 | Package | 20 Kg/carton |
| Shelf Life | 1 Years | Brand Name | VIVID |
| Model Number | E471 | Place of Origin | Guangzhou, China |
| Certification | Halal, Kosher, ISO9001, FSSC22000 | ||
| High Light | Ditilled Monoglycerides Soluble Emulsifying Agent ，Soluble Emulsifying Agent For Pastry Industry | ||
| Flash Point | >100°C |
| Grade Standard | Food Grade |
| Usage | Used In Food And Cosmetic Industries |
| Specification | 10kg/box |
| Shelf Life | 1 Years |
| Purity | 90% Min |
| Application | Used To Create Stable Emulsions |
| Application Field | Ice Cream, Cake. Cosmetics |
| Smell | Neutral, Without Adust Odor |
| Content | Glycerin Monostearate |
1. Used in candy and chocolate, can prevent milk candy, toffee oil separation phenomenon; Prevent crystallization of chocolate granulated sugar and separation of oil and water, increase the delicate feeling. The reference dosage is 0.2%~0.5%.
2. Used for ice cream, it can make the tissue mix evenly, the tissue is delicate, smooth, expanded activity, and improve the conformal property.
3. Used for margarine, can prevent oil and water separation, stratification and other phenomena, improve the quality of products.
4. Used in drinks, add to the protein drink containing fat, can improve stability, prevent oil from floating, protein sinking. It can also be used as a stabilizer in emulsified essence.
5. Used for bread, it can improve the dough structure, prevent the aging of bread, bread is soft, the volume is increased, the elasticity is extended, and the shelf life is extended.
6. Used in pastry, combined with other emulsifiers, as a pastry foaming agent, to form a complex with protein, resulting in a moderate bubble film, the size of the pastry increases.
7. For cookies, adding dough can make the oil evenly dispersed in an emulsified state, effectively prevent the oil from oozing out, and improve the brittleness of cookies.
Guangzhou Masson Science & Technology Industry Company Limited is committed to the development and research of chemical products. It has over 20 years of import and export experience. It is an independent factory and is committed to providing customers with the best quality purchasing solutions.
Company Details
Business Type:
Manufacturer
Ecer Certification：
Verified Supplier
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 draf... 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 draf...
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