Succinylated monoglycerides SMG E472g
Category:It is the esterification product of glycerol, fatty acid and succinate, which is a two parent molecule structure. The emulsification performance between the oil in water (O/W) and water in oil (W/O).
Character:White to light yellow waxy or granular solid, difficult to disperse in water, insoluble in glycerol, above the melting point can be very good soluble in other substances, 5-7 HLB.
Functional characteristics:
1, with good emulsifying, wetting, dispersing, helping to dissolve and other functions, good hydrolytic, safe, acid, salt resistant.
2, application in baked foods and flour glutenin occurred strong interaction, to improve dough fermentation to gas properties, so that the volume of baking food
And the elasticity increases, and has certain soft, fresh and the effect of the moisture loss when baking.
Applicable scope and function:
1, as an emulsifier, used for milk and its products, beverages (protein, plants, etc.).
2, and protein binding capacity, for bread, cakes and other baked goods.
Usage method:Will be used in the heating and dissolving of the acid (vegetable oil, palm oil, etc.), or in the form of hydrate.
Usage amount:
Cheese food: 10% Fruit and vegetable juice (meat) drink: 0.2%
Fats, oils, and emulsified fat products (not including fat and oil without water): 10%
Protein beverage category: 0.2% Tea, coffee, plant beverages: 0.2%
Solid beverage category: 2% (diluted by 10 times) Lactic acid bacteria beverage: 0.2%
Bakery: 0.250.5%
Shelf life: 18 months
Specifications:
| 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 |
Audited Supplier 
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