CHARACTERISTICS
It is milky white or pale yellow powder, slice or particle. Its freezing point is 50-52 °C; soluble in water, >50 °C mineral oil insoluble in cold water. It decentralizes in warm water, and it is anti-acid and heat resisting. The HLB value is 4.7. It has a slight characteristic smell.APPLICATION FIELD OR USES
·It is generally used as an emulsifier together with polysorbates. It is used to change crystallization of the oils.Technical index
| ITEMS | SPECIFICATION |
| Fatty Acids, % | 71~75 |
| Polyols, % | 29.5~33.5 |
| Hydroxyl value, mg KOH/g | 235~260 |
| Saponification value, mg KOH/g | 147~157 |
| Acid Value, mg KOH /g | ≤ 10.0 |
| Water, % | ≤ 1.5 |
| Heavy Metal, mg/kg | ≤ 0.001 |
| ≤0.0003 |
| Application range | Function | Suggested dosage |
| Dry yeast | Acts as the carrier of active yeast.Promotes dry yeast shape and maintains the bio-activity after hydration. | 10%-15% of water,1% of dry yeast |
| Margarine | Maintains fine and stable water-oil dispersion.Improves plasticity.Prevents splashing during frying. | 1-1.5% |
| Shortening | Adjusts oil crystal.Improves stability and whipping strength | 1-1.5% |
| Whipping cream | Shortens whipping time.Improves foam volume and structure.Creates a nice and stiff foams. | 0.2-0.5%,usually with DMG and PGE |
| Coffee-mate | Gives a more uniform fat globule size distribution resulting in improved whitening effect and dissloves in whater well. | 0.5-1% of oil and fat,usually with DMG |
| Cake emulsifier | Enlarges cake volume.Improves cake texture and paste stability.Prolongs shelf life. | 3-5%,usually with DMG, PGE and PGMS |
| Cake | Enlarges cake volume.Improves cake texture.Prolongs shelf life. | 0.5% of flour,usually using cake gel directly |
| Bread | Enlarges volume and improves texture. | 0.3% of flour,usually using mixed emulsified oils and fats |
| Ice cream | Promotes emulsifying if dairy fat.Prevents thick ice crystal.Improves mouth feel and shape retention.Increases bulging rate | 0.1-0.3%,usually with DMG |
| Confections and chocolate | Improves oils and fat dispersion.Decreases cyrup viscosity and adjusts crystallization of confections. | 0.3-1%,usually with Tween 60 |
| Protein beverage | Prevents delamination and sedimentation.Provides smooth mouth feel. | 0.3-0.6%,usually with DMG |
| Solid drinks | Improves water-solubility and strengthens whitening. | 0.2-0.3% |
| Dairy | Promotes fats dispersion and prevents delamination | 0.1-0.3% |
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