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Guangzhou Masson Science & Technology Industrial Co., Ltd. (Part of Masson Group Company Limited) An integrate emulsifier industrial base, rooted in food additive area for 20 years. Superior DMG, PGE
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Soluble Food Grade E471 Emulsifier Mono- And Diglycerides p4

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Soluble Food Grade E471 Emulsifier Mono- And Diglycerides p4

Brand Name : Vivid
Model Number : P4
Certification : ISO ,KOSHER, HALAL, FSSC22000
Place of Origin : Guangzhou, Guangdong, China
MOQ : 1mt
Price : Please contact sales person
Payment Terms : Please contact sales person
Supply Ability : 15,000kgs/ container
Delivery Time : 40 to 50days
Packaging Details : 25kg/ Craft paper and PP woven bag + PE inner bag
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Soluble Food Grade Emulsifier Mono- And Diglycerides p4

Description:VIVID Mono- and Diglycerides P4 is made by hydrogenated palm oil and glycerin, via the process of compounding, distilling, and spraying. The appearance is white to off-white waxy beads without unpleasant odor. It is different from conventional DMG. It can be soluble in warm water(50℃-70℃), and help to mix with other materials easily. It can maintain gas effectively. It can be widely applied in ice cream and Non-dairy creamer.

Mono- and Diglycerides P4 specification

Total monoglyceride content (%)≥90.0
Free glycerol (%)≤1.8
Acid value (mg KOH/g)≤4.0
Iodine value (g I/100g)≤3.0
Melting point (℃)approx 65.
Lead(Pb, mg/kg)≤1
Heavy metal (as Pb, mg/kg)≤10


• Mono- and Diglycerides P4 is widely used in milk drinking, beverage, ice cream, non-dairy creamer, potato chips.

• Especially in water soluble emulsion application since P4 solubility in 50℃-70℃ water.

• Suitable for ice cream & non-dairy creamer particularly.

Dosage :

1) Milk drinking: 0.12%-0.15% of total products in 50-70℃ with stirring and homogeneity.

2) Beverage: 0.05%-0.15% of total products in 50-70℃ with stirring and homogeneity.

3) Ice cream: 0.2-0.3% of total products, with 50℃-70℃ water, subject to different butter, fat & oils or margarine.

4) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils in 65℃-75℃, subject to different purpose.

5) Potato chips: 0.3%-1.0% of starch below 70℃ water.

When making ice cream

• Enlarge volume;

• Shorten whipping time;

• Avoid forming large ice crystal;

• Improve mouth feels;

• Provide creamy texture;

• Improve stabilization.

When making non-dairy creamer

• Give a more uniform fat globule size distribution;

• Improved whitening effect;

• Dissolve in water well;

• Enlarge whipping cream volume;

• Shorten whipping time.

Product Tags:

food grade emulsifiers


e471 food additive

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