Distilled Glycerin Monostearate
Molecularly Distilled Glycerin Monostearate (GMS) is made with natural vegetable oil and fat, which is the most widely applied food emulsifier. Cardlo’s DM-99 GMS is produced by Germany six-stage distillation equipment. It has higher monostearate content (> 99%), lower impurity content, long-term stable physical-chemical indexes and higher emulsifying properties.
| Application | Benefit | Suggested Dosage | |
| Protein beverage | stabilize the fat and protein, prevent elimination and sedimentation | 0.05%-0.1% | |
| Ice cream | Avoid forming large ice crystal, improve mouth feels and provide creamy texture, improve stabilization | 0.1%-0.2% | |
| Flour products | Breads | Improve crumb softness, provides a fine and uniform crumb structure, reduces staling rate | 0.3%-0.8% of flour |
| Cakes | Enlarge volume, improve texture ,prolong the shelf life | 3%-10% of oil | |
| Biscuit | Improve process properties, prevent oil separating out and make the dough easy to off-module | 1.5%-2% of oil | |
| Oils and fats | Margarine | Adjust the oil crystal, imparts fine and stable water dispersion | Subject to different purpose |
| Shortening | Adjust the oil crystal, improve its function properties | Subject to different purpose | |
| Coffee-whitener | Give a more uniform fat globule size distribution resulting in improved whitening effect | Subject to different purpose | |
| Caramels ,toffees and chocolate | Reduce stickiness and sugar crystallization, thus improve the eating quality | 1.5%-2% of oil | |
| Chewing gum | Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA | 0.3%-0.5% of base | |
| Meats products | Help fat disperse and combine with water and starch, prevent starch retrogradation | 0.1%-1.0% | |
| Edible antifoaming agent | Decrease or inhibit foaming during production | 0.1%-1.0% | |
| Peanut butter | Improve stabilization | 0.1%-0.2% | |
| Granular potato products | Ensure uniformity, improve structure and make production easier | 0.3%-1.0% of starch | |
| Index | Standard(GB15612-1995) | Test result |
| Appearance (20°C) | Milky white/light yellow waxy solid | Milky white waxy solid powder |
| Monoglyceride content/% | ≥90% | 99.2 |
| Free Acid/% | ≦2.5 | 0.36 |
| Iodine Value(g/100g) | ≦4.0 | 0.24 |
| Freezing Point/°C | 60.0~70.0 | 67.5 |
| Heavy Metals (Pb/%) | ≦0.0005 | <0.0005 |
| As/% | ≦0.0001 | <0.0001 |