Bread Emulsidier of Succinylated Mono- and Diglycerides E472g

• Customization: Available
• CAS No.: 977009-45-2
• Color: White
• Model NO.: E472g
• Appearance: Powder
• Einecs No.: 246-929-7
• Usage: Emulsifiers, Stabilizers
• Mf: C21h39nao4
• Bound Succinic Acid (%): ≥14.8
• Acid Value(Mgkoh/G): 70-120
• Free Succinic Acid (%): ≤3
• Transport Package: 20kg/CTN (5kg*4 Aluminized Bag)
• Specification: melted with the fat
• Trademark: GY
• Origin: China
• HS Code: 3402130090
• Production Capacity: 5000mt/Year

Product Description

Succinylated monoglycerides/SMG 
 
 
DESCRIPTION
Succinylated monoglycerides or the acronym SMG is the products of the reaction of distilled monoglycerides with succinic anhydride. It is white micro beads at room temperature. It is insoluble in cold water, dispersible in hot water, and soluble in hot alcohol, fats and oils.
 
SPECIFICATION

Acid value (Calculated by KOH)/ (mg/g)	70-120
Hydroxide value(Calculated by KOH)/ (mg/g)	138-152
Iodine value (Calculated by I ) / (g/100g)	≤3
Bound Succinic acid w/%	≥14.8
Free Succinic acid w/%	≤3
Pb / (mg/kg)	≤2

 
STANDARD AVAILABILITY
Net weight: 20KG/CTN (5KG*4 Aluminized bag)
 
STORAGE CONDITIONS AND LEGAL STATUS
Keep packing unopened and undamaged. Store at room temperature in a clean and aerated place. The use of this product as a food additive might be subject to regulatory restrictions and limitations. Compliance with national legislation should be ascertained by the user. The shelf life is 12 months.
 
MAIN APPLICATIONS
SMG are used as emulsifiers, dough strengtheners and crumb softeners. It also enhances oven spring. Honest™ SMG provides dough with greater water absorption capacity, improved machinability and outstanding shock tolerance and results in finished baked goods with improved texture, volume and shelf-life.
 
USAGE METHODS ADD DOSAGE:
SMG may be difficult to use in dough due to its waxy nature. It can be more easily used in systems where the fat is melted and SMG are melted with the fat. Micro beads of Honest™ SMG are easily melted into shortening before addition to dough. It can also be blended with other emulsifiers to produce powdered products for direct addition during food processing.
The suggestion dosage are 2.0g/kg for protein drinks, plant drinks and lactic acid bacteria beverage drinks, 3.0g/kg for solid drink, 5.0g/kg for bread dough regulator, 10.0g/kg for oil and emulsified fat products.