Distilled monoglyceride is an ivory powder or granular solid, it can be dispersed into the hot water, can be dissolved into the ethanol and hot grease, we usually called it as DMG and E471, it has good improving function for dough, this is depending on the molecular structure of E471, it is well known that distilled monoglycerides are composed of lipophilic and hydrophilic groups, with HLB values of about 3.8-5.3. It is an oil-based nonionic emulsifier. So, E471 emulsifier is not only used to emulsify liquid food and materials, but also very effective for semi-solid flour products.
1. Improve dough mixing endurance and machining endurance, improve dough elasticity, toughness and strength.
2. Improving fermentation endurance and improving dough holding capacity. The dough with E471 reached the maximum fermentation volume longer than the control dough, and the dough with emulsifier kept the maximum volume longer. This indicates that emulsifier can increase the fermentation endurance of dough.
3. Improving the endurance of dough to static time is of great significance in slow-headed production technology, which is more conducive to processing, so that the operator does not need strict time requirements for adding dough.
3. Improved dough's ability to withstand impact and vibration. In the process of steamed bread production, a film is formed on the surface of the dough after fermentation, which contains a large amount of gas and produces mechanical braid bump and vibration. With the addition of E471 the dough strength increased and the mechanical impact and cutting endurance improved, thus ensuring the normal production and processing and product quality.
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Shipping port: Any China port
Package: in 25 kgs bags.
By sea with containers.