Polyglycerol Esters of Fatty Acids E475 PGE
- Product Description
-
- Commodity name: Polyglycerol Esters of Fatty Acids E475 PGE
- 参数: Country of Origin: Made in China Brand Name: CARDLO Certifications: FSSC, HACCP, ISO, HALAL, KOSHER, RSPO, FDA etc. Model: E475 PGE
- 原产地: China
- 品牌名称: CARDLO
- 型号: E475 PGE
Polyglycerol fatty acid ester, E475, PGE,Polyglycerol Esters of Edible Fatty Acids,Polyglycerol esters of fatty acids
Product Introduction
Polyglycerol esters of fatty acids are nonionic surfactants of polyhydroxy esters, abbreviated as polyglycerides. They are obtained by the reaction of polyglycerol and fatty acids and are a type of polyol ester.
Its sensory properties depend on the type and content of fatty acids used, as well as the degree of polymerization of polyglycerol.
The color range is large, ranging from white to light yellow or brown, with a greasy to slightly sweet taste. When heated, it can be dispersed in water and dissolved in glycerol to form a mixed state. Its hydrophilic and hydrophobic parts are generally balanced. It is a water in oil emulsifier, non-toxic and harmless, with biodegradability, and is an efficient and safe additive.
The HLB value ranges from 3 to 13. The HLB value of polyglycerides can be adjusted by changing the length of the glycerol chain, the degree of substitution of fatty acids, and the type of fatty acids.
CARDLO mainly produces trimeric glycerol monostearate, which is an ester formed by the esterification of trimeric Glycerol and stearic acid. It is a non-ionic weakly lipophilic emulsifier with strong foaming and stabilizing properties, which can improve the foaming rate of food. It can be widely used in baked goods, ice cream, flour products, dairy products.
Application
1. When added to ice cream,it can mix its various components evenly, forming a fine pore structure with high expansion rate, delicate taste, lubrication, and resistance to melting.
2. When used in candy, Jelly, etc., it has the effects of preventing cream separation, moisture resistance, anti sticking, and improving taste. In addition, it plays a role in reducing viscosity in chocolate and preventing frosting.
3. When used in beverages containing fat and protein, as an emulsifier and stabilizer, it can prevent delamination and extend shelf life.
4. When used in margarine, butter and shortening, it can prevent oil-water separation, improve spreadability, and can also be used as an oil crystallization inhibitor.
5. When used in dairy products, it can improve solubility.
6. When added to meat products, such as sausages, lunch meat, Rice-meat dumplings, fish fillings, etc., it can prevent starch retrogradation and aging of fillers. At the same time, due to its emulsification, it can make fat more dispersed and easy to process, inhibit water absorption, shrinkage, and hardening of finished products, and extend their shelf life. Besides, instant noodles and instant noodles can promote the wetting and permeability of water, allowing water to quickly penetrate into the inside of the noodles, making it convenient to use.
Usage :
First, put this product into water or oil (about 1:3 mixture), heat it to above 60 ℃, stir and disperse until dissolved, and then add the material for use.
In water-based products, it can be mixed, dissolved, and emulsified with other raw materials at temperatures above 60 ℃.
The addition amount is 0.2%~0.5%.
Cakes, Breads and Pastries
Prevent the formation of coarse ice crystals, increase the fine and smooth taste, and improve shape retention and stability.
vegetable protein beverage
Improve the stability of fat and protein, prevent stratification and precipitation, and enhance the white smooth texture.
Margarine and shortening
Promote the cream to disperse evenly and prevent delamination.
Ice Cream
Make the oil easy to disperse and firmly combine with water and starch, while preventing starch retrogradation and improving the taste.
Cream of Vegetable Fat
Ensure a high degree of uniformity, reduce adhesion, improve texture and make production easier.
Coffee Mate
Provide creamy texture, enable high filling temperature, shorten the standing time and have good oil holding capacity.
Candy and chocolate
As emulsifier, dispersant and thickener.
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