Food Emulsifiers: GMS(E471), DATEM(E472e),SSL(E481),PGE(E475),PGPR(E476),CITREM(E472c)....

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White to off-white powder or beads form, with pleasant caramel-like odor. It can be
dispersed well in hot water, soluble in ethanol, hot oils and fats . It is an anionic emulsifier
with HLB value of 8.3.
Applications:
It can be used for multiple purposes such as emulsification, aging resistance, gluten
fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodles,
instant noodles and dumplings. It can also be used as an emulsifier in milk, non-dairy
creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc.
⑴It can be increase the springiness, toughness and gas-holding capability of dough,
increase volume of the bread and steam bread. Improve the organization and structure.
⑵It can react with amylose to delay and prevent the food aging.
⑶It can make it easier to remove biscuits from moulds to produce smooth appearance,
distinct layers and crisp feeling in mouth.
⑷It can produce smoother surface, lower broken ratio, higher soaking and boiling
resistance for noodles, dried noodles and instant noodles, and make them chewier.
Usage:
⑴It can be directly mixed well with flour for use.
⑵Put this product into warm water at about 60℃ with proportion of 1:6 to get paste
shaped substance, then add it into flour in proportion to get better effect.
⑶When used in non-dairy creamer or this kind of substance, it should be heated well with
emulsified substance to get homogeneous emulsion before being further processed