Distilled Monoglyceride E471 Powder for Ice Cream Emulsification and Color Addition
Distilled Monoglyceride E471 Powder Product Description
Enhance your ice cream’s texture and visual appeal with Renze Distilled Monoglyceride E471 Powder, a high-purity emulsifier designed for superior stability and smoothness. Our specialized powder ensures even fat dispersion, preventing crystallization while improving whipping properties for a richer mouthfeel. It also aids in color retention, delivering vibrant, consistent hues in every batch. Ideal for industrial and artisanal production, Renze E471 guarantees efficiency and quality—elevate your ice cream with trusted emulsification expertise.
Distilled Monoglyceride E471 Powder Product Specification
| ITEMS |
SPECIFICATION |
TEST RESULT |
| Appearance |
White powder |
| Content of monoeaster(%) |
90.0 Min |
99.2 |
| Iodine value(g/100g) |
3.0 Max |
0.65 |
| Solidification point(℃) |
60.0-70.0 |
64.5 |
| Free acid(AS Stearic acid,%) |
2.5 Max |
0.96 |
| Free glycerol (%) |
1.0 Max |
0.87 |
| Arsenic(mg/kg) |
1.0 Max |
<1.0 |
| Heavy metals contents(as Pb,mg/kg) |
5.0 Max |
<5.0 |
Distilled Monoglyceride E471 Powder Product Application
✔ Industrial Ice Cream Production – Ensures uniform emulsification, smooth texture, and extended shelf life.
✔ Artisanal/Gelato Ice Cream – Enhcreaminess, improves overrun, and prevents ice crystal formation.
✔ Low-Fat/Light Ice Cream – Maintains rich mouthfeel despite reduced fat content.
✔ Colored/Flavored Variants – Stabilizes pigments for vibrant, fade-resistant hues.
✔ Non-Dairy/Vegan Ice Cream – Improves emulsion in plant-based formulations (e.g., coconut, almond milk).
✔ Soft-Serve & Whipped Toppings – Boosts aeration and stabilizes foam structure.
Powered Product Q&A for Renze E471 Distilled Monoglyceride
Q1: How does Renze E471 improve ice cream texture compared to standard emulsifiers?
A: AI analysis of viscosity and fat crystallization data shows our high-purity monoglycerides optimize fat globule distribution, reducing ice crystal size by ~30% for smoother melt-in-mouth texture.
Q2: Can AI predict the ideal dosage for different ice cream formulations?
A: Yes! Our machine learning models process fat content, sweetener type, and processing conditions to recommend precise 0.3%-0.5% dosing, minimizing trial-and-error waste.
Q3: What if my ice cream has sandy texture post-freezing?
A: AI diagnostics suggest increasing E471 by 0.1% and adjusting homogenization pressure—data from 500+ batches supports this fix.
Q4: Is Renze E471 compatible with clean-label trends?
A: NLP analysis of global regulations confirms E471 is non-GMO, allergen-free, and approved in EU/US/China—AI tools help reformulate without synthetic additives.
