Food Additive Food Emulsifier Polyglycerol Esters of Fatty Acids PGE E475

Polyglycerol esters of fatty acids is called polyglyceryl ester, an emulsifier in which fatty acid is bound by esterification with polyglycerine, and generally it is dispersible in water and soluble in oil.
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Food Additive Food Emulsifier Polyglycerol Esters of Fatty Acids PGE

E475

Introduction of Polyglycerol Esters of Fatty Acids Chemical Structure: 1.jpg Characters: Straw yellow powder or granular solid which is easily soluble in oils and fats and soluble in organic solvents such as ethanol. It can be dispersed in hot water. It’s an non-ionic surfactant with characteristics such as high temperature and acid resistance and HLB value is 7.2. Physical-Chemical Parameter Technical Index ( Refer to GB 13510—92)
APPEARANCE  Light yellow powder    Light yellow powder
Acid value (mgKOH/g) ≤5.0 0.97
SAPONIFICATION VALUE (mgKOH/g)  120-150 140
iodine value (g/100g)    ≤3.0 1.2
HEAVY METALS(as Pb) (mg/kg)  ≤ 10 <10
ARSENIC (As) (mg/kg)  ≤ 3 <3
Melting point  50-60°C 53°C
Application of Polyglycerol Esters of Fatty Acids This product is a kind of hydrophilic monoglyceride, and it can produce strong emulsification effect for oils and fats. 1. It can be used in margarine, butter, shortening oil and oyster sauce as emulsifier and crystal modifying additive to prevent oil-water separation and prolong the preservation period. 2 It can be used in food baking to make oils an fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth. 3. It can be added into ice cream to make all components mixed more homogeneous, prevent forming of big ice crystal, help produce fine and dense pore structure, enhance its expansion ratio and produce smooth and fine feeling in mouth. 4. It can be used in milk beverage as emulsifier, wetting agent, cosolvent and so on. It can also enhance flavor, aroma and color of them. 5. It can be used in meat products to prevent starch aging, shrinkage, water absorption and hardening. 6. It can be used in candies and chocolates to prevent oil-water separation and maintain a good taste. Usage: (1) Since this product is easily soluble in oils and fats, you can dissolve it in oils or fats homogeneously before further processing. (2) You can also dissolve this product in warm water at about 60°C homogeneously, and then mix it with other raw materials for further use.  Recommended Adding Amount: The addition maximum is 0.01% for bread and pastry, while the maximum is 0.3% for ice cream. Storage & Transportation: It should be sealed and storage in cool, dry and ventilated place to avoid to moisture and caking. Do not store or transport it with inflammable, explosive, poisonous or noxious goods. The sealing preservation period is 12 moths.

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