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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.

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Product 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 

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

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

Problems Solved

Poor set times for starches
Excessive oil migration in food products

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