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Product Details:
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| Certification: | HACCP ISO | Product Name: | E475 PGE155 |
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| Appearance: | Beads (20-40 Mesh) | Taste: | Odorless Or Have A Slight,characteristic Odor |
| Character: | Good Food Additive | Color: | White To Yellowish |
| Application: | Shortens Whipping Time Of Cake | Place Of Origin: | Guangdong, China |
| High Light: | Casein Phosphopeptides,calcium fortified |
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Vivid E475 Emulsifier polyglycerol ester of fatty acid PGE155
Description:
Application:
Used to Margarine,shortening ,whipping cream ,protein beverage and other foods (as shown in the table)
| Application range | Function | Suggest dosage |
|
Margarine for spreading |
Maintains fine and stable water-oil dispersion. Improves stability and plasticity. |
0.35-1% of oils and fats |
|
Margarine/shortening for cake |
Improves stability.Shortens whipping time. Enlarges cake size and keeps homogeneous texture. Prolongs shelf life. |
0.35-1% of oils and fats |
| Shortening | Adjusts oil crystal.Improves stability and whipping strength. | 1-2% |
| Whipping cream |
Shortens whipping time.Improves foam volume and structure. Creates nice and stiff foams. |
0.4-0.8%, Usually with DMG and Span60 |
| Protein beverage |
Prevents delamination and sedimentation. Provides smooth mouth feel. |
0.5-1% |
| Coffee-mate |
Gives a more uniform fat globule size distribution resulting in improved whitening effect and dissloves in water well. |
0.5-1% of oil and fats |
| Cake emulsifier |
Enlarges cake volume.Improves cake texture and paste stability. Prolongs shelf life. |
0.5-1.5%, Usually with DMG, Span60 and PGMS |
| Cake |
Enlarges cake volume.Improves cake texture. Prolongs shelf life. |
0.3-0.5% of flour |
| Bread and pastry | Improves texture and prolongs shelf life. | 0.5-1% of flour |
|
Confections and chocolate |
Improves oils and fat dispersion.Decreases syrup viscosity and adjust crystalization of confections. |
0.3-0.5% |
| Ice cream |
Promotes emulsifying of dairy fat.Prevents thick ice crystal. Improves mouth feels and shape retention. Increases bulging rate. |
0.1-0.3% |
| Dairy | Promotes dispersing of fats and prevent delamination |
0.2-0.5% |
Appearance:
About us:
Guangzhou Masson Science & Technology Industry Co., Ltd, ISO9001, HACCP, Kosher and Halal approved, focuses on the researching, producing and technical service.
We have the consummate composing and appliance lab with state of the art inspection equipments. We are sure to provide the reliable solution for our customers any time.Our prime business is food emulsifier (DMG, SSL, DATEM, PGE, SPAN60 etc), cake oil, which are used in bakery, dairy, meat, vegetable oil and flour products etc as food ingredient.
Our company implements the policy of people-oriented, sincere management; lived with quality, ensure the security.
Contact Person: Mr. Ben Yiu
Tel: 86-20-81216836-304
Fax: 86-20-81216625
