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Polyglycerol Esters E475 Emulsifier for Chocolate, Cocoa products HALAL

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Polyglycerol Esters E475 Emulsifier for Chocolate, Cocoa products HALAL

Polyglycerol Esters E475 Emulsifier for Chocolate, Cocoa products HALAL
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Polyglycerol Esters E475 Emulsifier for Chocolate, Cocoa products HALAL Polyglycerol Esters E475 Emulsifier for Chocolate, Cocoa products HALAL Polyglycerol Esters E475 Emulsifier for Chocolate, Cocoa products HALAL Polyglycerol Esters E475 Emulsifier for Chocolate, Cocoa products HALAL Polyglycerol Esters E475 Emulsifier for Chocolate, Cocoa products HALAL Polyglycerol Esters E475 Emulsifier for Chocolate, Cocoa products HALAL

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Product Details:
Place of Origin: Guangzhou, Guangdong, China
Brand Name: Vivid
Certification: ISO, HALAL, KOSHER
Model Number: PGE, E475
Payment & Shipping Terms:
Minimum Order Quantity: 2mt
Price: Please contact sales person
Packaging Details: 20kg/carton
Delivery Time: 7 to 14 days
Payment Terms: Please contact sales person
Supply Ability: 20,000kgs

Polyglycerol Esters E475 Emulsifier for Chocolate, Cocoa products HALAL

Description
Appearance: Beads Or Powder Color: White Or Light-yellow
Shelf Life: 12 Months Packaging: 20KG Net In Carton With PE Inner Bag
Place Of Origin: Guangdong, China Character: Good Food Additive
High Light:

oil water emulsion

,

food emulsifiers

 

Kosher Certificated Water Soluble Emulsifier Polyglycerol Esters Of Fatty Acids

 

 

Description:

 

VIVID Polyglycerol Esters of Fatty Acids is an emulsifier made from edible, fully hydrogenated vegetable based oil and polyglycerol. It’s widely used in ice cream, confectionaries, noodles, dairy products, meats and margarine, shortening.

 

 

Specifications:

 

 

Item

Unit

Specification

1

Appearance

——

White to off-white

waxy beads or powder

2

Acid value

mg KOH/g

≤ 12

3

Saponification value

mg KOH/g

120-150

4

Melting point

Approx. 53

5

Arsenic value

mg/kg

≤ 2

6

  Heavy metal (as Pb) 

mg/kg

≤ 2

 

 

Applications:

 

1. Margarine for spreading

   Function:Imparts fine and stable water dispersion. Improve stability and plasticity.

   Dosage:0.35%-1% of oils and fats

 

2. Margarine for cake/shortening

   Function:Improve stability. Shorten whipping time. Enlarge cake size and keep homogeneous texture. Prolong shelf life.

   Dosage:0.35%-1% of oils and fats

 

3.Shortening

   Function:Adjust oil crystal. Improve stability and whipping strength.

   Dosage:1-2%

 

4. Whipping cream

   Function:Shorten whipping time. Improve foam volume and structure. Create a nice and stiff foams.

   Dosage:0.4-0.8%,usually with DMG and Span 60

 

5. Coffeemate

   Function:Give a more uniform fat globule size distribution resulting in improved whitening effect and disslove in water well.

   Dosage:0.5-1% of oils and fats

 

6.Cake emulsifier

   Function:Enlarge cake volume, improve cake texture and paste stability. Prolong shelf life

   Dosage:0.5-1.5%,usually with DMG,Span60 and PGMS

 

7. Cake

   Function:Enlarge cake volume, improve cake texture. Prolong shelf life

   Dosage:0.3-0.5% of flour, usually using cake gel directly.

 

8. Bread and pastry

   Function:Improve texture and prolong shelf life

   Dosage:0.5-1% of flour, usually using mixed emulsified oils and fats

 

9. Confections and chocolate

   Function:Improve dispersing of oils and fat. Decrease syrup viscosity and adjust crystalization of confections.

   Dosage:0.3-0.5%

 

10. Ice cream

     Function:Promote emulsifying of dairy fat. Prevent thick ice crystal. Improve mouth feels. Increase bulging rate.Improve shape retention.

     Dosage:0.1-0.3%

 

11. Protein beverage

     Function:Prevent delamination and sedimentation. Provide smooth mouth feel.

     Dosage:0.5-1%

 

12. Dairy

     Function:Promote dispersing of fats and prevent delamination.

     Dosage:0.2-0.5%

 

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