VIVIDR Distilled Monoglycerides E471 Food Emulsifier - 93% Purity, 65℃ Melting Point for Breads, Ice Cream & Industrial Applications

Name: VIVIDR Distilled Monoglycerides E471 Food Emulsifier - 93% Purity, 65℃ Melting Point for Breads, Ice Cream & Industrial Applications
Brand: Guangzhou Masson Science and Technology Industry Company Limited

Premium food-grade emulsifier with ≥93% monoglyceride content and 65℃ melting point. Enhances texture, stability, and shelf life in breads, ice cream, beverages, and industrial products. E471 compliant with 24-month shelf life for reliable food processing and manufacturing applications.

Usage Protein beverage|Ice cream|Breads

Place of Origin Guangzhou, Guangdong, China

Packaging Details 25kg/bag

Product Name Distilled Monoglycerides

Purity ≥ 93％

Model Number DMG90 A powder,E471

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Product Description

VIVIDR Distilled Monoglycerides E471 Food Emulsifier

Premium food-grade emulsifier made from fully hydrogenated vegetable oil, offering excellent emulsification, dispersion, and stabilization properties for various food processing applications.

Product Specifications

Item	Unit	Specification
Appearance	----	White to off-white waxy beads without unpleasant odor
Total monoglyceride	%	≥ 93
Acid value	mg KOH/g	≤ 6
Melting point	℃	Approx. 65
Iodine value	g/100g	≤ 3
Arsenic	mg/kg	≤ 1
Shelf life		24 months

Applications & Usage Guidelines

Food Processing Applications

Protein Beverages: Stabilizes fat and protein, prevents elimination and sedimentation (0.05%-0.1% of total products)
Ice Cream: Prevents large ice crystal formation, improves mouthfeel and creamy texture (0.1%-0.2% of total products)
Breads: Improves crumb softness, provides fine uniform structure, reduces staling rate (0.3%-0.8% of flour)
Caramels, Toffees & Chocolate: Reduces stickiness and sugar crystallization (1.5%-2% of oil)
Chewing Gum: Improves mastication and texture, softens gum base (0.3%-0.5% of base)
Meat Products: Helps fat dispersion, combines water and starch, prevents starch aging (0.1%-1.0% of total products)
Cakes: Enlarges volume, improves texture, prolongs shelf life (3%-10% of oil)
Biscuits: Improves process properties, prevents oil separation (1.5%-2% of oil)
Instant Noodles: Improves process properties, reduces oil absorption (0.1%-0.2% of flour)
Extrusion Snacks: Increases swelling rate, provides uniform crumb structure (0.1%-0.2% of flour)

Industrial Applications

Foaming Agent: Produces fine, even air bubbles in EPE, maintains volume
Lubricant: Provides excellent lubricating properties for shiny product surfaces
Anti-static Agent: Makes plastic surfaces hydrophilic to eliminate static electricity

Key Properties