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Alphadim® 90 SBK
Alphadim® 90 SBK is an innovative glyceryl monostearate (CAS Number 31566-31-1) emulsifier intended for food-based applications, such as processed foods, dairy products, and nondairy products, to improve stability and texture. It is produced by PATCO from hydrogenated vegetable oil and contains 90% monoglyceride content and has a viscosity of 31 cP at 90°C.
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- Manufacturer: PATCO
- Product Line: PATCO Emulsifiers
- Product: Distilled Monoglycerides
- Industries: Food & Beverage
- Authorized Countries: United States
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Overview
Alphadim® 90 SBK is a premium-quality, nonhazardous food ingredient from PATCO derived from hydrogenated vegetable oils for a high monoglyceride content of 90%, for consistent reliability and excellent product quality. It provides a wide range of functional benefits to food applications, such as excellent emulsification, starch complexing, aeration, structuring, and crystal modification . In processed food formulations, Alphadim® 90 SBK helps products maintain moisture and softness while increasing flavor retention and reducing stickiness. Additionally, Alphadim® 90 SBK resists oil separation and supports improved shelf life, which is vital for dairy and nondairy products and processed foods. Alphadim® 90 SBK is halal and kosher certified.
Specifications
Physical state: Beads, pastilles
Color: Ivory white
Melting point/range, °C: 69 to 75
Boiling point, decomposition, °C: >300
Viscosity, dynamic @ 90°C, cP: 31
Density, g/cm³: 0.92 to 0.96
Free fatty acid, %: 0.0 to 1.5
Free glycerine, %: 0.0 to 1.2
Iodine value: 0.0 to 3.0
Lovibond color, yellow: 0.0 to 25.0
Lovibond color, red: 0.0 to 5.0
Monoglyceride, %: 90
Saponification value: 150 to 165
CAS No. 31566-31-1
Primary Chemistry:
Glyceryl monostearate
Features & Benefits
- Food emulsifier
- Non-hazardous
- Easy handling
- Consistent quality
- 90% monoglycerides
- Aids in extrusion
- Crumb softening
- Starch complexing
- Emulsification
- Aeration
- Crystal modifier
- Structuring agent
- Maintains moisture and softness
- Improves flavor retention
- Inhibits oil separation
- Improves the stability of products
- Reduces stickiness
- Kosher
- Halal
Problems Solved
Poor set times for starches Excessive oil migration in food products
Applications
Coffee whiteners: use at a level of 0.1 to 1.0 formula wt% Pet foods: use as required Pasta/Noodles: use at a level of 0.5 to1.75 dry wt% Shortenings Confectionery Dairy and nondairy Processed foods
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Related Functions
Food & Beverage
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