Select Your Region
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.
Quantity
Documents
- Manufacturer: PATCO
- Product Line: PATCO Emulsifiers
- Product: Distilled Monoglycerides
- Industries: Food & Beverage
- Authorized Countries: United States
Fulfilled By ChemPoint
Fulfilled By ChemPoint
Manufacturer
Product Line
Product
Industries
Authorized Countries
United States
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
Related Categories
Related Functions
Food & Beverage
Have questions? Can't find the right product?
Ask our Experts
Have questions? Can't find the right product?
Ask our ExpertsWhen You're Ready
When You're Ready
View Support Articles
Talk to an Expert
Ask a Question
Are you in the correct region?
We’ve detected that you are located in a different region than the region selected on the website. Would you like to change your region?
Current Region: English - United States
