Food additive Plasticizer for confectionery and chocolate MF-3 strong emulsifying type monoglyceride

Product Details

Application in candy and chocolat

   Using MF-3 as emulsion and plasticizer, adding 0.5% or so can prevent cream sugar and toffee from oil separation,

improve the moistureproof of candy, reduce deformation, prevent sticky paper and teeth, and improve the taste.

   2 ~ 5‰ MF-3 can prevent the crystallization of granulated sugar and the separation of grease, prevent frosting on the

surface of chocolate, improve the brittleness of chocolate, inhibit the crystallization of chocolate grease, prevent the

chocolate from becoming soft due to moisture and heat and affect the taste, making the taste more delicate.

   MF-3 is a good plasticizer for gum sugar, which can prevent the separation of polyvinyl acetate and ester gum, endow

gum sugar and bubble gum with better softness and plasticity, better chewing taste and change its extension ability. About 10% of the glue base. Make an aerator in the aerated candy.

Company Information

JIANGSU MAOHENG CHEMECAL CO.,LTD. specialized developing and manufacturing organic chemicals in China.Company main products :Emulsifier(Span/ Tween/ PEG/PPG/Ceteareth/ AEO/Pluronic/ Ethoxylated hydrogenated castor oil etc.)Our company focuses on the global service inChemical field more than 8 years,with customers from Korea,Japan, India, Vietnam,Canada,the USA,Mexico, Brazil, Argentina, Australia, Iran, Germany,

the UK, Russia, South Africa and so on.  

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