Mono- and Diglycerides Food Grade: A Versatile Emulsifier for Food Product
Mono- and Diglycerides food grade is a widely used emulsifier in the food and beverage industry. This versatile ingredient is derived from edible fats and oils and is used to improve the texture, consistency, and stability of food products. It is often used in baked goods, dairy products, confectionery, and other food products.
Mono- and Diglycerides food grade is a highly effective emulsifier, helping to blend water and oil-based ingredients together. It can also act as a preservative, preventing the growth of bacteria and mold in food products. With an assay of 90% minimum and a melting point of 55-65°C, it is a highly pure and effective ingredient.
Mono- and Diglycerides food grade is approved for use by many regulatory agencies worldwide and is generally recognized as safe (GRAS) by the US Food and Drug Administration.
Mono- and Diglycerides food grade is available in a variety of packaging types, including bags, drums, and bulk containers. This makes it easy to use in a range of food processing applications.
It is important to note that while Mono- and Diglycerides food grade is generally considered safe for consumption, high levels of consumption may have negative health effects. As with any food ingredient, it is important to use Mono- and Diglycerides food grade in moderation and in accordance with the approved levels set by regulatory agencies.
SPECIFICATION
Chemical Name: Mono- and Diglycerides
Grade: Food grade
Appearance: White to yellowish powder
Odor: Odorless
Melting Point: 55-65°C
Assay: 90% minimum
Iodine Value: 3 max
Saponification Value: 150-180
Freezing Point: 35-45°C
Packaging Types: Bags, drums, bulk containers
Storage: Store in a cool, dry place away from light and heat sources
Usage: Mono- and Diglycerides food grade is used as an emulsifier, stabilizer, and preservative in a variety of food and beverage products. It is particularly useful in baked goods, dairy products, and confectionery, where it can improve the texture and consistency of the final product.