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Edible E475 Polyglycerol Esters Of Fatty Acids PGE Cake Food Emulsifier For Ice Cream

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Edible E475 Polyglycerol Esters Of Fatty Acids PGE Cake Food Emulsifier For Ice Cream

Edible E475 Polyglycerol Esters Of Fatty Acids PGE Cake Food Emulsifier For Ice Cream
Edible E475 Polyglycerol Esters Of Fatty Acids PGE Cake Food Emulsifier For Ice Cream Edible E475 Polyglycerol Esters Of Fatty Acids PGE Cake Food Emulsifier For Ice Cream Edible E475 Polyglycerol Esters Of Fatty Acids PGE Cake Food Emulsifier For Ice Cream Edible E475 Polyglycerol Esters Of Fatty Acids PGE Cake Food Emulsifier For Ice Cream Edible E475 Polyglycerol Esters Of Fatty Acids PGE Cake Food Emulsifier For Ice Cream Edible E475 Polyglycerol Esters Of Fatty Acids PGE Cake Food Emulsifier For Ice Cream

Large Image :  Edible E475 Polyglycerol Esters Of Fatty Acids PGE Cake Food Emulsifier For Ice Cream

Product Details:
Place of Origin: Guangzhou China
Brand Name: VIVID
Certification: KOSHER HALAL ISO9001
Model Number: E475
Payment & Shipping Terms:
Minimum Order Quantity: 2,000kg
Packaging Details: 20KG/Carton
Delivery Time: 7-10 days
Payment Terms: T/T

Edible E475 Polyglycerol Esters Of Fatty Acids PGE Cake Food Emulsifier For Ice Cream

Description
Brand: VIVID Place Of Origin: Guangzhou, China
Type: Emulsifiers, Stabilizers, Emulsifiers, Stabilizers Color: White To Yellowish
Appearance: Waxy Beads To Powder Sample: Availiable
Packaging: 20KG/ Carton Payment: T/T
High Light:

food grade emulsifiers

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emulsifier for food

Edible E475 Polyglycerol Esters Of Fatty Acids PGE Cake Food Emulsifier For Ice Cream​

 

 

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

≤ 5.0

3

Saponification value

mg KOH/g

130-145

4

Melting point

Approx. 53

5

Arsenic value

mg/kg

≤ 3

6

  Heavy metal (as Pb) 

mg/kg

≤ 10

Edible E475 Polyglycerol Esters Of Fatty Acids PGE Cake Food Emulsifier For Ice Cream 0

 

Applications:

 

Application range

Function

Suggested dosage

Margarine for spreading

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

0.35%-1% of oils and fats

Margarine for cake/shortening

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

0.35%-1% of oils and fats

Shortening

Adjust oil crystal. Improve stability and whipping strength.

1-2%

Whipping cream

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

0.4-0.8%,usually with DMG and Span 60

Coffeemate

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

0.5-1% of oils and fats

Cake emulsifier

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

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

Cake

Enlarge cake volume, improve cake texture. Prolong shelf life

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

Bread and pastry

Improve texture and prolong shelf life

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

Confections and chocolate

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

0.3-0.5%

Ice cream

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

0.1-0.3%

Protein beverage

Prevent delamination and sedimentation. Provide smooth mouth feel.

0.5-1%

Dairy

Promote dispersing of fats and prevent delamination.

0.2-0.5%

 

 

Contact Details
Masson Group Company Limited

Contact Person: Mr. Ben Yiu

Tel: 86-20-81216836-304

Fax: 86-20-81216625

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