Food Emulsifiers: GMS(E471), DATEM(E472e),SSL(E481),PGE(E475),PGPR(E476),CITREM(E472c)....

Characters:
Ivory powder or granular solid. It can be dispersed into the hot water, dissolved into the
ethanol and hot grease. It is a non-ionic emulsifier， HLB value is 3.8-5.3.
Applications:
It is an efficient emulsifier with emulsification, dispersion, stabilization, foaming,
defoaming and anti-starch aging.
⑴In ice cream, it prevents the formation of coarse ice crystals, makes the structure better,
and improves the shape retention and meltability of the product.
⑵In fat and protein containing beverages, it significantly improves the stability of the
system and prevents sedimentation and stratification.
⑶This product can form complexes with protein and starch, prevent starch from aging ,
increase the volume of bread, improve the structure, and extend the shelf life.
⑷In margarine, whipped cream, shortening, and powdered fats and oils, it controls and
stabilizes fat crystallization, prevents delamination, and improves quality.
⑸In the production of candy and chocolate, it can make the sugar and fat raw materials
mixed evenly and quickly, and prevent the occurrence of ripples, granularity and fat
precipitation.
Usage:
⑴It can be directly mixed well with flour for use. After melting with hot grease, then
process with other materials.
⑵Put this product into warm water at about 70℃ with 1:6 to get paste for being further
processed.