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DMG (Distilled Monoglycerides)

Last Modified : 2024-12-13

Use Case :

Bakery Products: DMG is used as an emulsifier in dough for bread, cookies, and cakes to improve texture and increase volume.
Frozen Desserts: In the production of ice cream and other frozen desserts, DMG helps achieve a uniform texture and reduces ice crystal formation.
Margarine and Creams: DMG helps create a smooth, creamy texture in fatty products and prevents phase separation.

Product Analysis File :

Description :

DMG, or distilled monoglycerides, is an emulsifier widely used in the food industry due to its excellent stability and ability to blend with fats and water. It plays a significant role in improving the texture and structure of products and increasing their shelf life. It is commonly used in the production of products like bread, cakes, and frozen desserts.

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Industries using this product :

Key Features and Benefits

Strong Emulsifier: DMG effectively combines fats and water, helping to create a smooth, homogeneous texture in food products.
Shelf Life Enhancer: Due to its anti-staling properties, DMG helps maintain the freshness and softness of products for a longer period.
Texture Improvement: Adding DMG to dough in bread and bakery products results in a softer texture and increases volume in the final product.

Technical Specifications

Chemical Composition: A combination of glycerol and distilled fatty acids.
Appearance: White powder or granules.
Solubility: Soluble in fats; does not dissolve well in water.
Storage Conditions: Store in a dry, cool place, away from direct sunlight, to maintain product quality.

Frequently Asked Questions (FAQ)

How does DMG improve the quality of bread?
DMG, as an emulsifier, helps improve the dough structure, creating a softer and more stable texture while increasing its shelf life.
Is DMG suitable for dairy products?
Yes, DMG is used in frozen desserts and dairy products to improve texture and stability.

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