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Mono-and Diglycerides of Fatty Acids Series Medium Chain Triglycerides/Octyl and Decyl Glycerate (MCT/ODO） Polyglycerol Esters of Fatty Acids (PGE) Polyglycerol Polyricinoleate (PGPR) Propylene Glycol Esters of Fatty Acids Capryl Monoglyceride Hydrocolloid Series Bakery Emulsifier Series Compound Emulsifier Series Compound Emulsifier and Thickener Series
Product Center
西宁Distilled Monoglyceride
Distilled Monoglyceride are derived from natural vegetable oils and fats, produced by reacting saturated fatty acids or fats with glycerol and purified through molecular distillation technology.
Product Description
Product Specifications
Product Name | Appearance | Raw Material Source |
| DMG9503A | Bead-like | Palm |
| DMG9508A | Powdered | Palm |
| DMG9510A | Powdered | Palm |
| DMG9503SY | Bead-like | Soybean |
| DMG9503LR | Bead-like | Rapeseed |
| DMG9503SF | Bead-like | Sunflower |
| GML9003 | Bead-like | Plant |
Application Range
Application Range | Application Features |
| Protein Beverage | Enhances the stability of fat and protein, prevents layering and sedimentation; recommended addition amount is 0.05-0.1% of total material. |
| Ice Cream | Prevents formation of large ice crystals, increases smooth and delicate texture, improves shape retention and stability; recommended addition amount is 0.1-0.2% of total material. |
| Bread | Improves crumb structure, delays hardening, extends shelf life; recommended addition amount is 0.3-0.8% of flour. |
| Cake | Increases volume, improves texture, extends shelf life; recommended addition amount is 3-10% of fat. |
| Biscuits | Improves handling performance, increases biscuit crispness, prevents fat seepage, and makes dough easy to demold; recommended addition amount is 1.5-2% of fat. |
| Instant Noodles | Improves handling performance, reduces oil absorption rate, decreases cooking loss; recommended addition amount is 0.1-0.2% of flour. |
| Margarine | Adjusts fat crystallization, enhances stability of oil-in-water systems, prevents oil-water separation; recommended addition amount adjusted according to different purposes. |
| Shortening | Adjusts fat crystallization and improves mixing and whipping properties of shortening and other ingredients; recommended addition amount adjusted according to different purposes. |
| Candy, Chocolate | Makes fat easy to disperse, reduces slurry viscosity and sugar crystallization, improves product eating quality; recommended addition amount is 1.5-2% of fat. |
| Meat Products | Makes fat easy to disperse and firmly binds with water and starch, prevents starch retrogradation, improves texture; recommended addition amount is 0.1-1.0% of total material. |
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