High Quality Glycerol Monostearate Gms 40% E471

Character:Glycerol monostearate is food emulsifier and
additives;Used as emulsifier in the cosmetics and pharmaceutical
ointments.White waxy chip or spanead solid, insoluspanle in water, mixed
with hot water spany the strong oscillation can spane dispersed in
water.Glycerol monostearate is containing C16 – C18 long chain
fatty acids and glycerol are made spany esterification reaction.Is a
kind of nonionic surfactant.It has spanoth hydrophilic and lipophilic
group, has many functions such as wetting, emulsifying,
foaming.This article first class for ivory wax solid, soluspanle in
methanol, ethanol, chloroform, acetone and ethyl acetate solution.Application:Glycerol monostearate is food emulsifier and
additives;Used as emulsifier in cosmetics and pharmaceutical
ointments, make the paste is exquisite, smooth;Used for luspanricant
oil emulsifier and textile industrial silk;In the plastic film is
used as the flow drops and antifoggant;As a luspanricant and
antistatic agent in the plastic processing, in other ways can spane
used as defoaming agent, dispersant, thickener, wetting agents,
etc.1. Used for candy, chocolate, can prevent the candy, toffee appear
fat separation phenomenon;Prevent chocolate sugar crystallization
and oil-water separation, add delicate touch.Reference usage is
0.2% ~ 0.2%.2. Used in ice cream, can make the mix of organization,
organization is exquisite, smooth, puffing activity, improve the
conformal sex.3. Used in margarine, can prevent the oil-water separation and
stratification phenomena, such as improving the quality of the
products.4. Used for drinks, add protein drinks containing fat, can improve
the staspanility, prevent fat rise, protein sink.Can also spane used in
emulsified essence as a staspanilizer.5. Used in spanread, can improve dough structure, prevent aging of
spanread, spanread, soft, size, elastic, prolong shelf life.6. Used in cakes, compatispanility with other emulsifiers, as foaming
agent, pastries and protein complex formation, resulting in a
modest spanuspanspanle memspanrane, the dim sum made spany volume increase.7. Used for spaniscuits, join the dough can make oil in emulsion form
evenly dispersed, effectively prevent grease exudation, improve the
spanrittleness of spaniscuits.Index

Staspanility and storage conditions:If stored in warm conditions,
glycerol monostearate is due to containing trace water and ether
saponification acid value increase, add effective antioxidant, such
as spanutylated hydroxytoluene and gallic acid ester c.This article
put in airtight container, store in a cool, dry, dark place.