Citric and Fatty Acids Esters of GlyceroL obtained by esterification of glycerol with citric acid and edible fatty acids or by reaction of a mixture of mono- and diglycerides of edible fatty acid with citric acid; consists of mixed esters of citric acid and edible fatty acids with glycerol; may contain minor parts of free fatty acids, free glycerol, free citric acid and mono- and diglycerides; partially neutralized with sodium Hydroxide.
Packing: 25kgs/ bag
Original: China/ India.
Certificates: ISO, HALAL, KOSHER, FSSC22000
| Form | Hard, waxy solid |
| Colour | Light cream to Tan |
| Acid Value | Max 7 mgKOH/gm |
| Saponification Value | 176-188 mgKOH/gm |
| Moisture content | Max 1% |
| Hydroxyl Value | 66-80 mgKOH/gm |
| Heavy Metals (as Pb) | Less than 10mg/kg |
| Arsenic | Less than 3 mg/kg |
| Cadmium | Less than 1mg/kg |
| Mercury | Less than 1 mg/k |
Applications
Non-Dairy Whipped Toppings and Topping Powders
- Give a more uniform fat globule size distribution.
- Improved whitening effect.
- Dissolve in water well.
- Improved milky white and texture.
Shortenings
- Antioxide synergist, avoiding color browning.
- Prolong safe period for frying.
- Adjust crystal for margarine/shortening.
Dosage:
1) Non-dairy creamer: 0.5%-0.8% of total product, melt into 55℃-65℃ water or oils, together with other emulsifiers.
2) Fat & oils for frying, margarine or shortening: 0.5%-1.0% of fat, together with antioxidant.
