Food Emulsifiers: GMS(E471), DATEM(E472e),SSL(E481),PGE(E475),PGPR(E476),CITREM(E472c)....

Characters:
Milky white powder, granular solid or yellowish to brown liquid. Soluble in hot water, a
non-ionic emulsifier, HLB value: 8 -9.2.
Applications:
It can produce strong effects such as emulsification, dispersing and aging resistance, so it
can be used as good emulsifier and dispersant.
⑴It can increase the springiness, toughness and gas-holding capability of dough
effectively, reduce its softening degree, increase volume of bread and steam bread, and
improve their organization and structure.
⑵It can react with amylose to delay and prevent the food aging.
⑶It can be used in cream to make it smoother and finer.
⑷It can be used in butter and concentrated butter to prevent oil separating and enhance
its stability.
⑸It can also be used in sugar, syrup and spices.
⑹It can be used in non-dairy creamer to make the emulsion homogeneous , stable and
supple in mouth.
Usage:
⑴Put this product in warm water at about 60℃ to get paste shaped substance, then use it
in appropriate proportion.
⑵Dissolve this product in oils & fats homogeneously before being further processed.
⑶Directly mix it with flour for use.
Recommended Dosage:
Raw and dry flour products, raw and wet flour products, flavor fermented milk, the
maximum addition of 1.0%. For non-dairy creamer, the maximum addition is 0.5％ .