|Brand Name::||Guangzhou Masson||Appearance::||White To Yellowish Powder|
|Model Name::||Compound Emulsifier SP617||Type::||Emulsifiers, Thickeners|
|Contents::||E472b, E472a, E450(iii)||Application::||Bakery, Pastry|
|Sample::||Available||Place Of Origin::||Guangzhou, China|
Industrial Bakery Ingredient Compound Emulsifiers/Stabilizers Food Additive Uesd For Bakery
Poniard® SP617 is made from optimized food emulsifiers and superior accessory. As a high efficiency emulsifier, it can keep characteristic egg odor persistent, and keep balance between emulsifying and aerating function, adapt to different fomula among egg, water and oil in cake. SP617 performs well in retrogradation resistance of starch, as a result, baked attributes behave well,especially for batter stability and soft texture. No addtional (cake gel paste etc.) emulsifier ingredients is required or used in the recipe.
Appearance: Fine powder, slightly caking is allowed
Color: White to yellowish
Taste: No unpleasant odor
|Lead (as pb,mg/kg)||≤1|
Carrier: Glucose syrup, milk powder
Emulsifier: E472b, E472a, E450(iii)
Dispersing auxiliary: E433
Suggesting dosage is 3-5% of eggs or 1-5% of total batter weight, according to different fomula, dosage should be adjusted as required.
Add with flour.
Contact Person: Mr. Ben Yiu