The particle size and melting point of DMG decide how well it disperses in dough. They're dissolved in oils and water in oil emulsions and have an HLB number ranging from 3-6.īaked goods account for nearly 60% of the DMG made. Their main purpose is to prevent oil and water separation and give the finished product a consistent texture. Application of Distilled Mono Glyceride (DMG)ĭMG is commonly used to produce pizza, sponge cake, ice cream, protein bars, cookies, crackers, candy, caramel, chocolate, and bubble gum bases, among other items.
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