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    Hector Castellano Godoy
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    Emulsificante

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    Emulsificante

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    129 views1 page

    131 Alphadim 90 SBK (PB)

    Uploaded by

    Hector Castellano Godoy
    Emulsificante

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 1

    ALPHADIM® 90 SBK

    A food emulsifier
    Certified Kosher
    Code 131

    PRODUCT BULLETIN
    GENERAL DESCRIPTION
    ALPHADIM® 90 SBK is a distilled monoglyceride concentrated to a minimum of 90% α-mono, having superior crumb softening
    capabilities in yeast leavened dough products such as: breads, buns, sweet dough and Danish. Because of ALPHADIM® 90 SBK’s
    ability to emulsify and increase stability of emulsions, it is also used in margarine, coffee whiteners, peanut butter and dehydrated
    potatoes, and helps to reduce stickiness in cereals, pasta and confection coating products.

    INGREDIENTS AND REGULATORY


    ALPHADIM® 90 SBK is a highly purified, molecularly distilled monoglyceride prepared from fully hydrogenated soybean oil and
    glycerin. ALPHADIM® 90 SBK is approved for use in foods as described in FDA: 21 CFR 184.1324.

    APPLICATIONS AND USE LEVELS


    Application Typical Use Levels Functions
    Margarine 0.1 – 0.3% formula wt. Provides a stable, finely dispersed emulsion, prevents
    weeping / moisture loss
    Coffee Whitener 0.1 – 1% dry wt. Stabilizes & disperses fat, and improves whitening
    Pasta, Snacks, Cereals 0.5 – 1.75% dry wt. Prevents stickiness, improves texture, reduces scorching
    Breads & Rolls 0.2 – 0.5% flour wt. Improves crumb softness, extending shelf life.
    Peanut Butter 1 – 2.5% formula wt. Eliminates oil separation, reduces stickiness, increases
    flavor retention and improves high temperature stability for
    processing and storages.
    Dehydrated Potatoes 0.3 – 0.8% dry wt. Improves texture in reconstituted potato products, prevents
    stickiness during hydration.
    Confection Coating & 0.5 – 1% formula wt. Prevents stickiness, improves cutting and mouth release,
    Chewing Gum improves gloss with fine crystal structure.

    PHYSICAL CHARACTERISTICS
    Form Beads
    Color White/cream
    Odor Bland
    Particle Size 99% through U.S. 10 Mesh
    Melting Point 72°C/162°F

    PACKAGING AND STORAGE


    ALPHADIM® 90 SBK is available in 50 lb. poly-lined cartons pre-palletized and stretch wrapped to 1,800 lb. units, and in 250 lb.
    poly-lined fiber drums.
    ALPHADIM® 90 SK is available in 250 lb. poly-lined fiber drums and in bulk. Product from unopened containers that have been
    stored under recommended conditions (55-85°F/13-29°C) may be used for up to 12 months from the date of manufacture.

    11/8/04

    Telephone (800) 669-4092 American Ingredients Company www.AmericanIngredients.com


    Fax (816) 561-0422 3947 Broadway
    Kansas City, Missouri 64111
    The information and recommendations offered in this bulletin are, to the best of our knowledge, accurate and reliable,
    but are offered solely for conditions and assistance without guarantee or liability for wrongful use.

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