Succinylated monoglycerides SMG E472g

Category:It is the esterification product of glycerol, fatty acid and succinate, which is a two parent molecule structure. The emulsification performance between the oil in water (O/W) and water in oil (W/O).

Character:White to light yellow waxy or granular solid, difficult to disperse in water, insoluble in glycerol, above the melting point can be very good soluble in other substances, 5-7 HLB.

Functional characteristics:

1, with good emulsifying, wetting, dispersing, helping to dissolve and other functions, good hydrolytic, safe, acid, salt resistant.
2, application in baked foods and flour glutenin occurred strong interaction, to improve dough fermentation to gas properties, so that the volume of baking food
And the elasticity increases, and has certain soft, fresh and the effect of the moisture loss when baking.
Applicable scope and function:
1, as an emulsifier, used for milk and its products, beverages (protein, plants, etc.).
2, and protein binding capacity, for bread, cakes and other baked goods.

Usage method:Will be used in the heating and dissolving of the acid (vegetable oil, palm oil, etc.), or in the form of hydrate.

Usage amount:

Cheese food: 10%         Fruit and vegetable juice (meat) drink: 0.2%
Fats, oils, and emulsified fat products (not including fat and oil without water): 10%
Protein beverage category: 0.2%                   Tea, coffee, plant beverages: 0.2%
Solid beverage category: 2% (diluted by 10 times)                  Lactic acid bacteria beverage: 0.2%
Bakery: 0.250.5%

Shelf life: 18 months

Specifications:

STORAGE AND TRANSPORTATION
It should be seal and store in cool, dry and ventilated place to avoid the moisture and caking. It's strictly prohibited to store and transport with explosive material or damaging.