mula-mula dah terbaca info dari blog cik mat gebu. yatt tak puas hati sebab banyak barang yang ada E 471, E477 dan ada banyak lagi.
hari ini yatt cari info E471 itu memang betul-betul sure HARAM di makan yang buatan dr negara china (shangai dan sewaktu dgn yer), yatt dah research info mengenai bahan E471 dan ini untuk keterangan lebih lanjut http://jinjin.en.alibaba.com/product/207136092-200153207/Emulsifier/Emulsifier_E471.html
Features Specifications: Emulsifier E471
Features Specifications: Distilled Monoglycerides E471
Glycerol Monosterate is water-in-oil emulsifier that is synthesized from oil and glycerin. It is in insoluble in cold water but dissolvable in warm ethanol,benzene and propyl alcohol. The GMS content in ordinary synthesized monosterate is about 40%, but it will reach over 90% after distillation. Distilled Monoglycerides are recognized as efficient edible emulsifiers and surface active agents extensively used in food, phamarceutical and fine chemical industries.
Distilled Monoglycerides work as agent of emulsifying,dispersing,stabilizing,foaming and anti-aging which can emarkably improve product's quality and prolong shelf life. Now distilled monoglycerides are applied to bread, pastry,rice and noodle,crack and biscuit,confectionary, ice cream, dairy products,edible oil,protein beverage and meat products.
Application Range:
Bread: 0.2-0.5%
Cake and Cake Emulsifiers: 1.0-2.5%
Flour Product: 0.3-1.0%
Ice Cream and Ice Cream Stabilizers: 0.15-0.30%
Herb Protein Beverage(Soy milk,cocoa milk,coconut milk and peanut milk0:0.05-0.20%
Edible Antifoaming Agent:0.1-1.0%
Granular Potato Product:0.3-1.0%
Chewing Gum Base: 2-10%
Caramel and Toffee: 0.2-0.4%
Peanut Butter: 1.2-1.5%
Cake Oleomargarine: 0.5-1.0%
Cream Oleomargarine:0.1-0.2%
Shortening Oleomargarine:1.0%
Meat Oleomargarine:0.1-0.2%
Coffee Mate: 1.0-2.0%
Meat Product:0.1-1.0%
Specification
Standard: Conforms to FCCIV
Apperance: Milky white or light yellow wax or powder
Monoglyceride Content:90% min.
Iodine Value(g/100g):3.0 max.
Freezing Point (DEG.C.):60-70
Melting Point (DEG.C.):65.0 max.
Free Fatty Acid (as stearic acid): 2.5% max.
Free Glycerol: 1.2% max.
Saponification Value (mg KOH/g): 1.2 max.
Arsenic (as):150-165
Heavy Metal (as pb):10mg/kg
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tapi kalu u all ada kemuskilan just click website ini and entre the produk no untuk info
ini pulak info dari http://www.guidedways.com/halalfoodguide.php
Name: E471
Category:Emulsifier
Status:Depends
Description:
Manufactured from glycerin (see E422) and fatty acids, these are normally obtained from hydrogenated soya bean oil and as such may be genetically modified but the source maybe of animal origin aswell hence one must read the packaging to confirm suitable for vegetarians. Used where the foaming power of egg protein needs to be retained in the presence of fat and in baked goods as an 'anti-staling' agent where it prevents the loss of water from starches. Allegedly the most commonly used emulsifier in the food processing industry, it can be found in, amongst other foods, Black Forest gateau mix, cakes, hot-chocolate mix, aerosol creams, shaped crisps, quick custard mix, packet dessert topping, dehydrated potato, sponge puddings, sterilised, pasteurised and UHT cream, low-calorie cream and pasteurised low-fat cream, margarine and low fat spreads, and ice cream
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