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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

Caprylic/Capric Triglyceride (GTCC) Agar Glycerides Series Polyglycerin Series Polyglycerol Esters of Fatty Acids Series

Glycerides Series EPS - Specific Series

Medium Chain Triglycerides/Octyl and Decyl Glycerate (MCT/ODO） Glyceryl Monolaurate (GML) Glyceryl Monosterate

Distilled Monoglyceride Unsaturated Distilled Monoglyceride Mono and Diglycerides of Fatty Acids Special Monoglyceride

Instant Agar/Agar Compounded Hydrocolloid

SP Cake Gel Cake Improver

Crystallizer Tween 80 powder（Ice-Pre)

Stabilizer for Jelly and Pudding Stabilizer for Vegetable Protein Drink Stabilizer for Milk-Based Drink Stabilizer for Ice cream Stabilizer for Non-Dairy Whipped Topping

Glyceryl Oleate Glyceryl Stearate Glyceryl Caprylate

Diglycerin Polyglycerin-3 Polyglycerin-6 Polyglycerin-10

Polyglyceryl-3 Stearate Polyglyceryl-6 Laurate Polyglyceryl-10 Laurate

Distilled Glycerin Monostearate（DMG） Glyceryl Monooleate Capryl Monoglyceride Mono and Diglycerides of Fatty Acids

EPS - Specific:Glyceryl Monostearate (GMS) EPS - Specific:Glycerol TriStearate (GTS) EPS - Specific:Coating Agent
Applications

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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.

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Distilled Monoglyceride

Food Additives

Mono-and Diglycerides of Fatty Acids Series

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| 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.