Distilled Monoglycerides Saturated

Distilled monoglycerides saturated

Hydrogenated vegetable oil based

Application:

In food:

1. Candies and chololates: ensure the oil and fats will not be separated, improve moisture resistance and mouth feel.

2. Ice cream: result in a fine texture and shape

3. Margarine: prevent oil and water from separating and bedding

4. Drinks: for drinks containing fat, it could play a role of stablizer.

5. Bread and cake product: mixed with other emulsifiers, it will result in fine shape, softness, flexibility and a longer shelf life.

6. Biscuits and cookies: better dispersion of fats will make biscuits more crispy.

In non-food:

1. Cosmetics and medicine: make the cream or paste more lubricative.

2. Industrial textile: as lubricate

3. Plastic film: as anti-fogging and anti-dropping agent.

4. Plastic products: as lubricate and anti-static agent.

http://www.massonadd.com/pid10192431/Distilled+monoglycerides+saturated.htm

Mono And Diglycerides

Mono and diglycerides

Hydrogenated vegetable oil based.

Application and function:

For food:

1. Candies and chololates: ensure the oil and fats will not be separated, improve moisture resistance and mouth feel.

2. Ice cream: result in a fine texture and shape

3. Margarine: prevent oil and water from separating and bedding

4. Drinks: for drinks containing fat, it could play a role of stablizer.

5. Bread and cake product: mixed with other emulsifiers, it will result in fine shape, softness, flexibility and a longer shelf life.

6. Biscuits and cookies: better dispersion of fats will make biscuits more crispy.

For non-food:

It could be used as inner lubricant in PVC processing.

Application areas:

LGS is useful to stabilize the alpha-fat crystal crystal form of fats.They can be used in foodstuffs such as toppings, shortenings, and cakes to enhance the aeration property and to improve foam stabilization.

http://www.massonadd.com/pid10192430/Mono+and+diglycerides.htm

Distilled Monoglycerides Unsaturated

Distilled monoglycerides unsaturated

Hydrogenated vegetable oil based.

Appliction and function:

1. Bakery:

Bread: crumb softener, antistaling

Batters: improve fat dispersion

Noodles: improve stability and firmness

Cake mixes: crumb softener, antistaling

2. Dairy and Non-dairy product:

Infant formula milk powder: provide stable dispersion

Ice cream: impart dryness, overrun

Whip topping: improve stabilty and mouth feel

Pudding: improve dispersion

Imitation cheeses: reduce synerisis

3. Sauces: reduce skinning

4. Fats and oils: facilitate margarine spread emulsification

http://www.massonadd.com/pid10192432/Distilled+monoglycerides+unsaturated.htm

One more step to South and North American market – IFT Exhibition

Masson Group attended IFT (Institute of Food Technologists) 2012 held in Las Vegas USA during June 26 to June 28.

During this exhibition, we received visitors from various countries such as America, Argentina, Peru, Mexico, Guatemala and Australia, among whom there were old customers as well as new customers with cooperation intention. Masson’s sales and technology staff promoted products such as cake gel, emulsifiers and baking series which had gained huge attention from visitors. Instead of talking in emails, customers’ questions and feedbacks were well replied directly through the face-to-face meeting, which enabled us to further solidify our relationship with customers. According to the inquiry statistics, customers were interested not only in distilled monoglycerides but also in mono diglycerides, PGMS, PGE and Span 60, etc.

The theme of this exhibition is the trend of world food science and technology – being natural. By visiting booths of large international enterprises, we had leant more about this trend, which allowed us to contribute to Masson’s development strategy with ideas and suggestions. We will keep on working on improving our R&D strength to deal with this changing market so that we can consolidate our share in North and South American market as well as in the whole wide world.

Next Distilled monoglycerides The main purpose of

http://www.massonadd.com/n1668014/One+more+step+to+South+and+North+American+market+%E2%80%93+IFT+Exhibition.htm

Propylene Glycol Monostearate

Propylene Glycol Monostearate

Application:

Cake emulsifier which is made of propylene glycol monostearate, distilled monoglyceride and polyglycerol ester can reduce time while making cakes by assist egg whites to foam.

Dosage: 5-10% of ingredients

Margarine

Propylene glycol monostearate is usually used together with distilled monoglyceride, polyglycerol ester, sorbitan monooleate and lecithin. This mixture can make the emulsion of margarine more stable, as well as avoid sand texture. Meanwhile, it can prevent dilution and oil bleeding, as well as splashing and foam formation while frying margarine

Dosage: 9-12% of ingredients

Ice cream

Propylene glycol monostearate can promote agglomeration and coacervation of fat particles to form better three-dimensional network structure as framework of ice cream, meanwhile keep the bubbles stable. The ice cream structure may have good shape-retaining ability, preservation stability and good mouth feel.

Dosage: 0.5-1% of total weight

Non－Dairy Cream

It can improve the distribution of fat; shorten whipping time and promote volume and structure of foam. It makes foam stable and smaller with dry and hard appearance.

Dosage: 0.5-1% of total weight

Sugar Industry

It can reduce molasses purity, shorten sugar boiling time, increase sugar yield and improve quality by reducing ash and invert sugar content.

Dosage: 0.5-1% of sucrose weight

Daily Chemical Industry

For paste cosmetics, it can make product smooth, fine and stable.

Dosage: 5-10% of emulsifiers

Pharmaceuticals industry

Propylene glycol monostearate is used as emulsifier and stabilizer for unguent and emulsion.

Dosage: 10-20% of oleaginous base content

Propylene Glycol Monostearate

Propylene Glycol Monostearate

Application:

Cake emulsifier which is made of propylene glycol monostearate, distilled monoglyceride and polyglycerol ester can reduce time while making cakes by assist egg whites to foam.

Dosage: 5-10% of ingredients

Margarine

Propylene glycol monostearate is usually used together with distilled monoglyceride, polyglycerol ester, sorbitan monooleate and lecithin. This mixture can make the emulsion of margarine more stable, as well as avoid sand texture. Meanwhile, it can prevent dilution and oil bleeding, as well as splashing and foam formation while frying margarine

Dosage: 9-12% of ingredients

Ice cream

Propylene glycol monostearate can promote agglomeration and coacervation of fat particles to form better three-dimensional network structure as framework of ice cream, meanwhile keep the bubbles stable. The ice cream structure may have good shape-retaining ability, preservation stability and good mouth feel.

Dosage: 0.5-1% of total weight

Non－Dairy Cream

It can improve the distribution of fat; shorten whipping time and promote volume and structure of foam. It makes foam stable and smaller with dry and hard appearance.

Dosage: 0.5-1% of total weight

Sugar Industry

It can reduce molasses purity, shorten sugar boiling time, increase sugar yield and improve quality by reducing ash and invert sugar content.

Dosage: 0.5-1% of sucrose weight

Daily Chemical Industry

For paste cosmetics, it can make product smooth, fine and stable.

Dosage: 5-10% of emulsifiers

Pharmaceuticals industry

Propylene glycol monostearate is used as emulsifier and stabilizer for unguent and emulsion.

Dosage: 10-20% of oleaginous base content

VIVID SP Cake Emulsifier

VIVID SP Cake Emulsifier

Appearance: Thick paste or waxy solid

Color: Brown

Taste: Neutral, little fatty

Taste: Neutral, little fatt

General characteristics:

VIVID SP Cake Emulsifier can beat up batter rapidly, shorten whipping time and increase shape stability of batter. It is an ideal emulsifier that gives enlarged loaf, provides delicate and soft texture and prolonged shelf life to finished products.

Distilled Monoglycerides Unsaturated

Distilled monoglycerides unsaturated

Hydrogenated vegetable oil based.

Appliction and function:

1. Bakery:

Bread: crumb softener, antistaling

Batters: improve fat dispersion

Noodles: improve stability and firmness

Cake mixes: crumb softener, antistaling

2. Dairy and Non-dairy product:

Infant formula milk powder: provide stable dispersion

Ice cream: impart dryness, overrun

Whip topping: improve stabilty and mouth feel

Pudding: improve dispersion

Imitation cheeses: reduce synerisis

3. Sauces: reduce skinning

4. Fats and oils: facilitate margarine spread emulsification

VIVID SP Cake Emulsifier

VIVID SP Cake Emulsifier

Appearance: Thick paste or waxy solid

Color: Brown

Taste: Neutral, little fatty

Taste: Neutral, little fatt

General characteristics:

VIVID SP Cake Emulsifier can beat up batter rapidly, shorten whipping time and increase shape stability of batter. It is an ideal emulsifier that gives enlarged loaf, provides delicate and soft texture and prolonged shelf life to finished products.