POLYGLYCEROL ESTERS OF FATTY ACIDS(PGE)-E475 By Hangzhou Fuchun Food Additive Co., Ltd,

POLYGLYCEROL ESTERS OF FATTY ACIDS(PGE)-E475

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1 Ton Minimum Order

Country:

China

Model No:

FOB Price:

(Negotiable) Get Latest Price

Place of Origin:

Price for Minimum Order:

Minimum Order Quantity:

1 Ton

Packaging Detail:

25kgs net of PP/PE bags

Delivery Time:

Supplying Ability:

Payment Type:

T/T, L/C

Product Group :

Product Specification

Other Names: Polyglycerol Ester
Type: Stabilizers
Brand Name: FUCHUN

Product Description

Polyglycerol esters of fatty acids is is made up of polyglycerol and fatty acid esterification and refined but
become. It has a wide HLB value, good emulsifying ability and less dosage.It is a kind of new type, high
efficiency and good performance of food emulsifier.
INS:**5
Appearance:
This product is made up of polyglycerol fatty acid ester and synthesis of a kind of excellent nonionic
surfactant, dual characteristics of both hydrophilia and lipophilicity .It is light yellow to claybank liquid or solid, tasteless, dispersed or dissolved in water, soluble in ethanol and hot oil. Its HLB value 1 ~ *6,
acid-resistance and high temperature resistance, good resistance to hydrolysis, has a strong emulsifying
performance. itself safe non-toxic, can be widely used in food and daily chemical medicine and textile
industries
Usage:
Put it with soluble powder (such as sucrose, flour, etc.) mixing directly, adding solvent dispersed or
dissolved; Also can mix this product with the right amount of water or oil , add the required water or oil,
and heated to ****0, make its dispersed or dissolved. Suggest to add quantity as follows: 0.1% 2.0%
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.***1% of oils and fats
Margarine/shortening for cake	Improves stability.Shortens whippingtime.Enlarges cake size and keeps homogeneous texture.Prolongs shelf life.	0.***1% of oils and fats
Shortening	Adjusts oil crystal.Improves stability and whipping strength.	**2%
Whipping cream	Shortens whipping time.Improves foam volume and structure.Creates nice and stiff foams.	0.*0.8%,Usually with DMG and Span0
Protein beverage	Prevents delamination and Sedimentation. Provides smooth mouth feel.	0.**1%
Coffee-mate	Gives a more uniform fat globule size distribution resulting in improved whitening effect and dissloves in water well.	0.**1% of oil and fats
Cake emulsifier	Enlarges cake volume.Improves cake texture and paste stability.Prolongs shelf life.	0.*1.5%,Usually with DMG,Span0 and PGMS
Cake	Enlarges cake volume.Improves cake texture.Prolongs shelf life.	0.**0.5% of flour
Bread and pastry	Improves texture and prolongs shelf life.	0.**1% of flour
Confections and chocolate	Improves oils and fat dispersion. Decreases syrup viscosity and adjust crystalization of confections.	0.**0.5%
Ice cream	Promotes emulsifying of dairy fat. Prevents thick ice crystal. Improves mouth feels and shape retention. Increases bulging rate.	0.**0.3%
Dairy	Promotes dispersing of fats and prevent delamination	0.**0.5%

Polyglycerol esters of fatty acids has other wide applications in the pharmaceutical industry,sugar
industry, cosmetic, plastic,light textile,petroleum Industry,synthetic resin,rubber processing and
fruit&vegetable fresh-keeping and so on.
Packing:*0kgx1/bags
Shelf life:*8 Month
Storage condition: Store in a cool, Seal, dry place

Country:	China
Model No:	-
FOB Price:	(Negotiable) Get Latest Price
Place of Origin:	-
Price for Minimum Order:	-
Minimum Order Quantity:	1 Ton
Packaging Detail:	25kgs net of PP/PE bags
Delivery Time:	-
Supplying Ability:	-
Payment Type:	T/T, L/C
Product Group :	-