Food Grade Ingredients Additives Polyglycerol Esters Of Fatty Acids E475 Food Addititves For Bakery And Milk Powder
| Appearance |
Beads |
| Color |
White or light-yellow |
| Acid value(mg KOH/g) |
≤3.0 |
| Saponification value(mg KOH/g) |
130-145 |
| Iodine value(g I/100g) |
≤1.0 |
| Melting point (℃) |
55-58 |
| Arsenic(As)(mg/kg) |
≤3 |
| Heavy metal (as Pb, mg/kg) |
≤10 |
Applications:
PGE155 is used in high quality bakery products, cake emulsifier, whipping topping, non dairy creamer, milk drinking, protein beverage, etc.
Dosage :
| Bread: |
0.3%-0.5% by the weight of flour in the fats before whipping or mix with flour in powder form. |
| Cake: |
0.3%-0.5% by the weight of fat & oils in 55℃-65℃ and then mix with other material. |
| Cake emulsifier: |
3%-20% of total, mix with other emulsifier in solid form or melt into sorbitol with other emulsifier as required. |
| Whipping topping: |
0.4%-0.8% of total material, melted with fat & oils in 55℃-65℃. |
| Non-dairy creamer: |
1.0%-1.5% of total material, melted with fat & oils in 55℃-65℃, subject to different purpose |
| Milk drinking: |
0.12%-0.15% of total products above 55℃ with stirring and homogeneity. |
| Protein beverage: |
0.05%-0.15% of total products above 55℃ with stirring and homogeneity. |
| Ice cream: |
0.2-0.3% of total products, melted with fat & oils in 55℃-65℃, subject to different butter, fat & oils or margarine. |
| Margarine, shortening: |
0.3%-0.5% by the weight of fat & oils in 55℃-65℃, subject to different purpose. |
| Confections: |
1.5%-2% of fat & oils in 55℃-65℃. |
| Pigment: |
as dispersion phase with pigment, 1.0-1.5% of oils in another way, |
• When making bread
• Improve crumb softness;
• Enlarge volume;
• Provide a fine and uniform crumb structure.
• When making cake
• Enlarge volume;
• Improve texture;
• When making cake emulsifier
• Adjust DMG to be α- crystal monoglycerides with water;
• Increase water solubility;
• Increase baking bulging rate;
• Control texture of paste.
• When making whipping topping
• Increase bubble rate;
• Shorten whipping time;
• When making non-dairy creamer
• Give a more uniform fat globule size distribution;
• Improved whitening effect;
• Dissolve in water well.
• When making margarine /shortening
• Adjust oil crystal;
• Increase solid objects;
• Adjust margarine appearance like sheen, texture;
• Prevent water dispersion in margarine;
• Shorten whipping time in use.
• When making ice cream
• Avoid forming large ice crystal;
• Improve mouth feels;
• Provide creamy texture;
• Improve stabilization.
• When making confections
• Reduce stickiness and sugar crystallization;
• Improve eating quality.
• When making pigment
• Improve pigment which is oils soluble disperse into water.
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