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Food Emulsifier E475 PGE155 Polyglycerol Esters Of Fatty Acids Ice Cream And Cake

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Food Emulsifier E475 PGE155 Polyglycerol Esters Of Fatty Acids Ice Cream And Cake

Food Emulsifier E475 PGE155 Polyglycerol Esters Of Fatty Acids Ice Cream And Cake
Food Emulsifier E475 PGE155 Polyglycerol Esters Of Fatty Acids Ice Cream And Cake
Food Emulsifier E475 PGE155 Polyglycerol Esters Of Fatty Acids Ice Cream And Cake Food Emulsifier E475 PGE155 Polyglycerol Esters Of Fatty Acids Ice Cream And Cake Food Emulsifier E475 PGE155 Polyglycerol Esters Of Fatty Acids Ice Cream And Cake Food Emulsifier E475 PGE155 Polyglycerol Esters Of Fatty Acids Ice Cream And Cake Food Emulsifier E475 PGE155 Polyglycerol Esters Of Fatty Acids Ice Cream And Cake Food Emulsifier E475 PGE155 Polyglycerol Esters Of Fatty Acids Ice Cream And Cake

Large Image :  Food Emulsifier E475 PGE155 Polyglycerol Esters Of Fatty Acids Ice Cream And Cake

Product Details:
Place of Origin: Guangzhou, Guangdong, China
Brand Name: Vivid
Certification: ISO ,KOSHER, HALAL, FSSC22000
Model Number: PGE
Payment & Shipping Terms:
Minimum Order Quantity: 2mt
Price: Please contact sales person
Packaging Details: 20kg solid net in carton with PE inner bag. 20kg liquid net in PP pail.
Delivery Time: 40 to 50days
Payment Terms: Please contact sales person
Supply Ability: 15,000kgs solid/ container

Food Emulsifier E475 PGE155 Polyglycerol Esters Of Fatty Acids Ice Cream And Cake

Description
Application: Cake Emulsifier, Ice Cream, Dairy Appearance:: White To Yellowish Powder
Brand Name:: VIVID Certificate:: ISO, KOSHER, HALAL, FSSC22000
Grade:: Food Grade.pharmaceutical Grade Package:: 20 Kg/carton
Place Of Origin:: Guangdong, China Port:: Huangpu Or Nansha, Guangzhou City
Shelf Life:: 12 Months
High Light:

Food Emulsifier E475

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Food Emulsifier PGE155

Food Emulsifier E475 PGE155 Polyglycerol Esters Of Fatty Acids Ice Cream And Cake Use
 
Description: Polyglycerol esters of fatty acids is called polyglyceryl ester, an emulsifier in which fatty acid is bound by esterification with polyglycerine, and generally it is dispersible in water and soluble in oil. Its hydrophilicity and lipophilicity greatly change with the degree of its polymerization and the kind of fatty acid.

 

PGE (Mainly tripoly-) specification

Appearance Beads or powder
Color Yellow to brown
Acid value(mg KOH/g) ≤3.0
Saponification value(mg KOH/g) 130-145
Iodine value(g I/100g) 55-80 or as required
Melting point (℃) ≤20
Arsenic(As)(mg/kg) ≤3
Heavy metal (as Pb, mg/kg) ≤10

 

 

Food Emulsifier E475 PGE155 Polyglycerol Esters Of Fatty Acids Ice Cream And Cake 0
 

Applications of Polyglycerol Esters Of Fatty Acids(E475):
1. Food field: cake oil, butter, coffee mate, cold food, liquid solid drink, dairy product, toffee, caramel, fruit candy, chocolate, bread, biscuit, peanut/walnut/bean/sesame/coconut sauce (milk), Sausages, ham, rice noodles, noodles, starch, spicy foods, etc.
2. Cosmetics: Emollients, creams, hair creams, shampoos, etc., as emulsifiers and thickeners.
3. Medical field: ointment, nutrient solution, etc.
 

Food Emulsifier E475 PGE155 Polyglycerol Esters Of Fatty Acids Ice Cream And Cake 1

 

Dosage :
1) Bread: 0.3%-0.5% by the weight of flour in the fats before whipping or mix with flour in powder form.
2) Cake: 0.3%-0.5% by the weight of fat & oils in 55℃-65℃ and then mix with other material.
3) Cake emulsifier: 3%-20% of total, mix with other emulsifier in solid form or melt into sorbitol with other emulsifier as required.
4) Whipping topping: 0.4%-0.8% of total material, melted with fat & oils in 55℃-65℃.
5) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils in 55℃-65℃, subject to different purpose.
6) Milk drinking: 0.12%-0.15% of total products above 55℃ with stirring and homogeneity.

7) Protein beverage: 0.05%-0.15%  of total products above 55℃ with stirring and homogeneity.
8) Ice cream: 0.2-0.3% of total products, melted with fat & oils in 55℃-65℃, subject to different butter, fat & oils or margarine.
9) Margarine, shortening: 0.3%-0.5% by the weight of fat & oils in 55℃-65℃, subject to different purpose.
10) Confections: 1.5%-2% of fat & oils in 55℃-65℃.
 

 

 

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