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Glyceryl Monolaurate GML: 60℃ first and make them became a kind of paste, then mixes with flour pro rate. Proposal appending 0.1%, or as processing required according to GB2760-2011 Tech index: Acid value (Calculated by KOH) ...

Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM: 60℃ to get paste shaped substance, and then use it in appropriate proportion. (2) Dissolve this product in oils or fats homogeneously before further processing. (3) Directly mix it with flour for ...

Distilled Monoglyceride DMG: 60-2011. Technical index : Item Specification Total Monoglyceride content % ≥90.0 Free acid(Calculated by stearic acid) % ≤2.5 Iodine value ≤4.0 Melting Point (℃) 60.0-70.0 Arsenic (Calculated by ...

Lactic Acid Esters of Mono- and Diglycerides of Fatty Acids LACTEM: 60℃ to get paste shaped substance, then use it as the suitable scale. (2) Used into watery cream, the max. dose is 5g/Kg, for others foods, can be used as the request. Technical Index: Acid ...

Polyglycerol Esters of Fatty Acids PGE: 60℃ homogeneously, and then mix it with other raw materials for further use. Recommended Adding Amount: The addition maximum is 0.01% for bread and pastry, the maximum is 0.3% for ice ...

Sodium Stearoyl Lactylate SSL: 60℃ with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be ...

Calcium Stearoyl Lactylate CSL: 60℃ with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be ...

Citric Acid Esters of Mono-and Diglycerides CITREM: Characters Ivory white powder, soluble in water, dispersible in hot water and fat Application: Have the function of emulsification, dispersion, chelation, antioxidant, starch anti-aging and control ...

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