¡¤Food Emulsifiers
Distilled Monoglyceride£¨DMG£©
Glyceryl Monostearate(GMS)
Glyceryl Monolaurate(GML)
Polyglycerol esters of fatty acids(PGFE)
Sorbitan Monostearate(Span 60)
Propylene Glycol Monostearate(PGMS)
¡¤Food Defoamer
Food Defoamer For Soy Bean Products
Poly dimethyl siloxane Emulsion(Emulsified silicone oil)
¡¤Plastic Additive
Glycerol Monostearate (GMS)
Glycerol Tristearte (GTS)
¡¤Feed Additives
¦Á-Glycerol Monoluarate £¨GML£©
Distilled Monoglyceride
   Sorbitan Monostearate(Span 60)
Sorbitan Monostearate(Span 60, E491)

Sorbitan monostearate soluble in isopropyl alcohol, tetrachloroethylene Turbidity shaped in xylene, good for water-in-oil type emulsifier, have very strong emulsifying dispersion and wetting effect.
For dry yeast¡¢margarine¡¢shortening¡¢candy¡¢chocolate¡¢coffee mate and other food processing£¨as shown in the table£©

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%
Packing£º25kg/Bag£¨Composite paper-plastic bag )
Shelf life£º12 Month
Storage condition£ºStore in cool and dry places
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