Polyglycerol esters of fatty acids(PGE) E475

CAS #: 27321-72-8 or 67784-82-1

Grade: Food Grade

Origin: Vegetable

Shelf Life: 12 month

Tag : Categories : Food Emulsifiers

Packing

-In 25 kgs net PP/PE bag

-16MT/20’FCL without pallets

Storage and Transportation

-Store in a tightly closed container in a cool and dry area.

-Avoid excessive light.

Specification

ITEMS	SPECIFICATION
Appearance	Light yellow powder
Acid Value (mgKOH/g)	≤ 5.0
Saponification Value (mgKOH/g)	125-145
Iodine Value (g/100g)	≤3.0
Ignition Content %	≤1.5
Heavy Metal (Calculated by Pb,mg/kg)	≤1.0
Arsenic( Calculated by As,mg/kg)	≤3.0
Melting Point (°C)	50-58
Moisture(%)	≤1.0

Application	Function	Suggested 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%