Delivery Time:7 to 14 days
Certification:HACCP ISO HALAL KOSHER

Edible E475 milk Food Grade Emulsifiers Halal , Polyglycerol Esters Of Fatty Acids PGE

Description:

VIVIDⓇ Polyglycerol Esters of Fatty Acids is an emulsifier made from edible, fully hydrogenated vegetable based oil and polyglycerol. It’s widely used in ice cream, confectionaries, noodles, dairy products, meats and margarine, shortening.

Specifications:

	Item	Unit	Specification
1	Appearance	——	White to off-white waxy beads or powder
2	Acid value	mg KOH/g	≤ 5.0
3	Saponification value	mg KOH/g	130-145
4	Melting point	℃	Approx. 53
5	Arsenic value	mg/kg	≤ 3
6	Heavy metal (as Pb)	mg/kg	≤ 10

Applications:

1. Margarine for spreading

    Function: Imparts fine and stable water dispersion. Improve stability and plasticity.

    Dosage: 0.35%-1% of oils and fats

2. Margarine for cake/shortening

    Function: Improve stability. Shorten whipping time. Enlarge cake size and keep homogeneous texture.                       Prolong shelf life.

    Dosage: 0.35%-1% of oils and fats

3. Shortening

    Function: Adjust oil crystal. Improve stability and whipping strength.

    Dosage: 1-2%

4. Whipping cream

    Function: Shorten whipping time. Improve foam volume and structure. Create a nice and stiff foams.

    Dosage: 0.4-0.8%,usually with DMG and Span 60

5. Coffeemate

    Function: Give a more uniform fat globule size distribution resulting in improved whitening effect and                           disslove in water well.

    Dosage: 0.5-1% of oils and fats

6. Cake emulsifier

    Function: Enlarge cake volume, improve cake texture and paste stability. Prolong shelf life

    Dosage: 0.5-1.5%,usually with DMG,Span60 and PGMS

7. Cake

    Function: Enlarge cake volume, improve cake texture. Prolong shelf life

    Dosage: 0.3-0.5% of flour, usually using cake gel directly.

8. Bread and pastry

    Function: Improve texture and prolong shelf life

    Dosage: 0.5-1% of flour, usually using mixed emulsified oils and fats

9. Confections and chocolate

    Function: Improve dispersing of oils and fat. Decrease syrup viscosity and adjust crystalization of                               confections.

    Dosage: 0.3-0.5%

10. Ice cream

      Function: Promote emulsifying of dairy fat. Prevent thick ice crystal. Improve mouth feels. Increase                             bulging rate.Improve shape retention.

       Dosage: 0.1-0.3%

11. Protein beverage

      Function: Prevent delamination and sedimentation. Provide smooth mouth feel.

      Dosage: 0.5-1%

12. Dairy

      Function: Promote dispersing of fats and prevent delamination.

      Dosage: 0.2-0.5%