1 | Item | Specification |
2 | Appearance | Milky white or light yellow without unpleasant odor |
3 | Total monoglyceride | 99% min |
4 | Acid value | 2.5 max |
5 | Saponification value | 150-165 |
6 | Melting point | 60-70 |
7 | Iodine value | 4.0 max |
8 | Arsenic value | 0.0001 max |
9 | Heavy metal (as Pb) | 0.0005 max |
10 | Iron (Fe) | 0.0002 max |
11 | Free glycerol | 1.0 max |
CATEGARY | TYPICAL DOSAGE | PROMARY FUNCTION |
Ice Cream | 0.5% of formula | * Promote Milk Fat Emulisification * Improved Toleran * Improve Texture & Overrun |
Bread | 0.3% on flour wt | * Fine Crumb Structure * Increase Volume * Shelf Life Extention |
Cake | 0.5% on flour wt | * Improve Texture * Foam stabiliser * Shelf Life Extention * Improve Volume |
Margarine | 0.35-0.5% of formula | * Control Oil Separation * Improve Plasticity * Improve Textuere |
Tofu | 0.4-0.6% of dry bean | * Improve Yield * Improve Bean Curd Texture |
Noodle | 0.5% on flore | * Improve Dough Handing * Smoother Textuer |
Chocolate | 1.5-2% of fats | * Improve Fats Seperation * Deoamer |
Chewing Gum | 0.3-0.5% of gum base | * Imrovove Stabilizer *Lowing Viscosity |
Coffee Cream | 1-3% of fats | * Control Oil Separation *Improve Plasticity *Improve Textuere |
CATEGARY | TYPICAL DOSAGE | PRIMARY FUNCTION |
EPE Foam | 2% of LDPE | * Anti-Shrinking Agent |
PVC | base on production | * Internal Lubricant |
PE/PP Film | bas on production | * Internal Antistatic Agent |