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Dairy Industry Compound Food Grade Emulsifiers For Ice Cream Foaming Agent For Whipping W5

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Dairy Industry Compound Food Grade Emulsifiers For Ice Cream Foaming Agent For Whipping W5

Name: Dairy Industry Compound Food Grade Emulsifiers For Ice Cream Foaming Agent For Whipping W5
Brand: Vivid
Price: 1 USD

China Dairy Industry Compound Food Grade Emulsifiers For Ice Cream Foaming Agent For Whipping W5 factory

Brand Name : Vivid

Model Number : W5

Certification : ISO9001 HALAL

Place of Origin : 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

Product name : Foaming Agent W5

Appearance : White to yellowish powder

Application : Whipping topping cream, dairy dessert

Packing details : Carton and PE inner bag, 10KG*2

Sample : 1KG free provided

Grade : Food grade

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Dairy Industry Compound Emulsifier For Ice-Cream Foaming Agent For Whipping W5

Description: Compound Emulsifier For Ice-Cream Foaming Agent For Whipping W5 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.

Applications:

• W5 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.

Dairy Industry Compound Food Grade Emulsifiers For Ice Cream Foaming Agent For Whipping W5

• 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:

Dairy Industry Compound Food Grade Emulsifiers

Whipping W5 Food Grade Emulsifiers

Dairy Industry Compound Food Grade Emulsifiers For Ice Cream Foaming Agent For Whipping W5 Images

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