| Items | Specifications | ||
| White to off-white waxy beads or powder (character) | National standards(GB15612-1995) DMG-90 | America FCC Standard | our product Specifications DMG-90 |
| Content of Monoglycerides(%) | 90 above | 90 above | 95 above |
| Free acid(AS Stearic acid,%) | Less than 2.5 | / | Less than 2.0 |
| Lodine value(g/100g) | Less than 4.0 | Less than 3.0 | Less than 1.5 |
| Freezing point (°c) | 60-70 | / | 63-70 |
| Heavy metals contents % | Less than 0.0005 | Less than 0.001 | Less than 0.0005 |
| Arsenic % | Less than 0.0001 | / | Less than 0.0001 |
| Lead(Pb) % | / | Less than0.0001 | Less than 0.0001 |
| HLB Value | 3.8 | | 3.8 |
| Application Range | Function | Dosage | |
| Protein beverage | stabilize the fat and protein, prevent elimination and sedimentation | 0.05%-0.1%of total products | |
| Ice cream | Avoid forming large ice crystal ,improve mouth feels and provide creamy texture, improve stabilization | 0.1%-0.2% of total products | |
| 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 | |
| Instant noodles | Improve process properties, decrease oil absorbing | 0.1%-0.2%of flour | |
| Pasta products | Improve process properties | 0.1%-0.2%of flour | |
| Extrusion snacks | Improve process properties, increase swelling rate ,provide a fine and uniform crumb structure, reduce staling rate | 0.1%-0.2%of flour | |
| 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-mate | 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 aging | 0.1%-1.0% of total products | |
| Edible antifoaming agent | Decrease or inhibit foaming during production | 0.1%-1.0% of total products | |
| Peanut butter | Provide cream texture, make filling temperature high, shorten static time and improve oil holing capability | 0.1%-0.2% of total products | |
| Granular potato products | Ensure uniformity, improve structure and make production easier | 0.3%-1.0% Of starch | |
| Plastic | Foaming agent | Act as physical foaming agent ,help to produce fine and even air bubbles in PEP ,to en large and maintain the volume and avoid shrinking |
| Lubricant | Its excellent lubricating property gives products shiny surface | |
| Anti-static agent | Make the surface of plastic part hydrophilic to eliminate static electricity, be applicable to production of package of electronic parts | |
| Anti fogging agent | Food grade distilled monoglycerides is a safe anti gogging agent for food package | |
| Personal cares | Cosmetics and personal care products | Act as emulisifier and thickener |
| Medicines | Ointments | Act as emulisifier |
| 1. What is the Min. Order quantity? --25kg. |
| 2. Can the price negotiate? --Yes. |
| 3. What is the payment terms? --L/C,T/T,Western Union,Cash. |
| 4. What is your delivery lead-time? --Fifteen days. |
