Edible E475 Polyglycerol Esters Of Fatty Acids PGE Cake Food Emulsifier For Ice Cream

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

Application range

Function

Suggested dosage

Margarine for spreading

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

0.35%-1% of oils and fats

Margarine for cake/shortening

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

0.35%-1% of oils and fats

Shortening

Adjust oil crystal. Improve stability and whipping strength.

1-2%

Whipping cream

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

0.4-0.8%,usually with DMG and Span 60

Coffeemate

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

0.5-1% of oils and fats

Cake emulsifier

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

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

Cake

Enlarge cake volume, improve cake texture. Prolong shelf life

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

Bread and pastry

Improve texture and prolong shelf life

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

Confections and chocolate

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

0.3-0.5%

Ice cream

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

0.1-0.3%

Protein beverage

Prevent delamination and sedimentation. Provide smooth mouth feel.

0.5-1%

Dairy

Promote dispersing of fats and prevent delamination.

0.2-0.5%