Introduction:
Monoglycerides are generally oily, fat or waxy form, light yellow or ivory in color, oily or tasteless, which is related to the size and saturation of the fatty group. It also has excellent sensory characteristics.
Monoglycerides are insoluble in water and glycerin but can form a stable hydrated dispersion in water. In addition, monoglyceride is a polyol type nonionic surfactant.
Because of its structure has a lipophilic long-chain alkyl group and two hydrophilic hydroxyl groups, it has good surface activity and can emulsify, foaming, dispersion, defoaming, anti-starch aging, etc.
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Data:
|
|
Monoglycerides |
|
|
Glycerin monostearate |
≥ 90 % |
|
|
Iodine |
≥ 4.0 % |
|
|
Solidifying point |
60-70 ℃ |
|
|
Free acid |
≤ 2.5 % |
|
|
Free glycerol |
≤ 0.42 % |
|
|
Heavy metal |
≤ 0.0005 % |
|
Features:

Applications:
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