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Brand Name : Vivid
Model Number : HI10
Certification : ISO, HALAL, KOSHER, FSSC22000
Place of Origin : Guangzhou, Guangdong, China
MOQ : 2mt
Price : Please contact sales person
Payment Terms : Please contact sales person, T/T
Supply Ability : 20,000kgs
Delivery Time : 7 to 14 days
Packaging Details : 25kg/bag
Appearance : White to off-white waxy beads without unpleasant odor
Product Name : Distilled Monoglycerides
E No. : E471
Monoester content : ≥ 90%
Type : Emulsifiers
Usage : Protein beverage|Pasta products|Shortening
Iodine value : 8-15
Packaging : 20KG/Box
Biscuit/Pastry Industry High Iodine Value Food Grade Emulsifier E471 Distilled Monoglycerides 20kg / Box
Description:
VIVIDR Distilled monoglyceride HI10 is made from edible, fully hydrogenated vegetable based oil. VIVIDR Distilled monoglyceride is a generally accepted additive which is widely applied in food, medicine, pharmacy, plastic, packing industry and cosmetics. It has a property of emulsification, dispersibility, stabilization, foaming resistance, staling resistance of starch and so on.

Specifications:
| 
 | Item | Unit | Specification | 
| 1 | Appearance | —— | White to off-white waxy beads without unpleasant odor | 
| 2 | Total monoglyceride | % | ≥ 90 | 
| 3 | Acid value | mg KOH/g | ≤ 6 | 
| 4 | Melting point | ℃ | Approx. 65 | 
| 5 | Iodine value | g/100g | 8-15 | 
| 6 | Arsenic | mg/kg | ≤ 1 | 
| 7 | Shelf life | 
 | 24 months | 

Applications:
1. Protein beverage
Function: stabilize the fat and protein, prevent elimination and sedimentation
Dosage: 0.05%-0.1% of total products
2. Ice cream
Function: avoid forming large ice crystal, improve mouth feels and provide creamy texture, improve stabilization
Dosage: 0.1%-0.2% of total products
3. Breads
Function: improves crumb softness, provides a fine and uniform crumb structure, reduces staling rate
Dosage: 0.3%-0.8% of flour
4. Cakes
Function: Enlarge volume, improve texture, prolong the shelf life
Dosage: 3%-10% of oil
5. Biscuit
Function: Improve process properties, prevent oil separating out and make the dough easy to off- module
Dosage: 1.5%-2% of oil
6. Instant noodles
Function: Improve process properties, decrease oil absorbing and cooking lost
Dosage: 0.1%-0.2% of flour
7. Extrusion snacks
Function: Improve process properties, increase swelling rate, provide a fine and uniform crumb structure, reduce staling rate
Dosage: 0.1%-0.2% of flour
8. Meat products
Function: Help fat disperse and combine with water and starch, prevent starch aging
Dosage: 0.1%-1.0% of total products
9. Caramels, toffees and chocolate
Function: reduce stickiness and sugar crystallization, thus improve the eating quality
Dosage: 1.5%-2% of oil
10. Chewing gum
Function: Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA
Dosage: 0.3%-0.5% of base
11. Foaming agent
Function: Act as physical foaming agent, help to produce fine and even air bubbles in EPE, to enlarge and maintain the volume and avoid shrinking
12. Lubricant
Function: Its excellent lubricating property gives products shiny surface.
13. Anti-static agent
Function: Make the surface of plastic part hydrophilic to eliminate static electricity, be applicable to production of package of electronic parts
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