Mono and diglycerides of fatty acids (E471) DMG 95
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Manufacturer: HENAN CHEMSINO, China
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Shelf life: 12 months
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Packing: 25kg bag
Scope of application:
bakery industry, flour confectionery products, cream products and fillings, fats, ice cream, desserts, pasta production (dosage 0.2-0.5%).
Description:
It represents mono and diglycerides of fatty acids. When adding 0.5% to the baking dough, they provide: a more stable dough (resistant to mechanical impact and temperature); better gas retention (gluten gain); small pores, uniform pore formation, dough elasticity; a larger specific volume of bread; freshness extension; fat savings in pastry products. In confectionery products, they slow down the separation of fats, reduce stickiness, and facilitate whipping.
Organoleptic properties A:
| Appearance | balloons |
| Colour | white |
| Smell | weak typical |
| Taste | neutral |
Composition:
mono – and diglycerides of fatty acids E471
Physical and chemical parameters:
| Mass fraction of total glycerol,%, not less | 95,0 |
| Melting point, °C | 65-72 |
| Mass fraction of free acid,%, max | 2,5 |
| Mass fraction of free glycerol %, max | 1,0 |
| Iodine number, g I 2 / 100g | 2,0 |
| Alpha color, max | 250,0 |
Storage conditions:
store in a cool, dry place, in closed packaging, away from sunlight, at temperatures up to +40°C.C and a relative humidity of not more than 80%.After use, you should check the tightness of the package closure.
Toxic elements:
| Arsenic, mg / kg, max | 3,0 |
| Lead, mg / kg, max | 5,0 |
| Mercury, mg / kg, max | 1,0 |
| Cadmium, mg / kg, max | 1,0 |
Microbiological indicators:
| Total number of aerobic exercises. micr. CFU / g, max |
1000 |
| BGKP, per 10 g | not additional. |
| Salmonella in 50g | not additional. |