- Product Details
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Quick Details
-
MF:
-
CH3(CH2)16COOCH2
-
EINECS No.:
-
253-459-6
-
FEMA No.:
-
E475 Emulsifier polyglycerol ester of fatty acid
-
Place of Origin:
-
Guangxi, China
-
Brand Name:
-
Gaotong
-
Model Number:
-
E475 Emulsifier polyglycerol ester of fatty acid
-
character:
-
good food additive
-
smell:
-
odorless or have a slight,characteristic odor
-
Fineness (%):
-
50-100μm
-
Packaging:
-
Bag, Bottle, Box, Drum
-
Max. Moisture (%):
-
0.66%
-
Form:
-
Powder
-
Primary Ingredient:
-
sugar ester
-
Shelf Life:
-
18 months
-
Color:
-
white to yellowish powder or grain
-
Effects:
-
hortens whipping time of cake
Quick Details
-
Type:
-
Emulsifiers, Preservatives, Stabilizers, THICKENERS
-
CAS No.:
-
37318-31-3
-
Other Names:
-
E475 Emulsifier polyglycerol ester of fatty acid
-
MF:
-
CH3(CH2)16COOCH2
-
EINECS No.:
-
253-459-6
-
FEMA No.:
-
E475 Emulsifier polyglycerol ester of fatty acid
-
Place of Origin:
-
Guangxi, China
-
Brand Name:
-
Gaotong
-
Model Number:
-
E475 Emulsifier polyglycerol ester of fatty acid
-
character:
-
good food additive
-
smell:
-
odorless or have a slight,characteristic odor
-
Fineness (%):
-
50-100μm
-
Packaging:
-
Bag, Bottle, Box, Drum
-
Max. Moisture (%):
-
0.66%
-
Form:
-
Powder
-
Primary Ingredient:
-
sugar ester
-
Shelf Life:
-
18 months
-
Color:
-
white to yellowish powder or grain
-
Effects:
-
hortens whipping time of cake
Application of polyglycerol ester of fatty acid E475 Emulsifier
Functions: E475 Emulsifier, Stabilizer, Thickener, Anti-caking agent
Gaotong Polyglycerol Esters of Fatty Acids is synthesized by different degree of polymerization of polyglycerol and fatty acid. It is an excellent nonionic surfactant , which with wide HLB value from 2-18. It has good emulsification , high temperature resistance ,salt tolerance,acid-resisting etc. properties.
Character :Yellowish to yellow flake or powder , odorless or have a slight characteristic odor of polyglycerol. It is innocuousness, nontoxic, and easily biodegradable food additive.
Application: It is one of the best emulsifiers for kinds of food, cosmetics and health care products .
|
Applications |
Gaotong Polyglycerol Fatty Acid Esters |
Effect |
|
|
Dosage % |
GB2760-2014 Max/(g/kg) |
||
|
Modified milk or powder products, Cream( whipping cream ) and other products |
0.1%-0.5%
|
10.0
|
Provides stable emulsification during distribution. P rovide s texture of the products.Promotes dispersing of fats and prevent delamination.Prolongs shelf life. |
|
plant oil( Frying oil ) |
0.1 %~ 0.3% |
||
|
Fat,oil and Fat emulsion products |
0.1%-0.5% |
20.0 |
|
|
Cooked nuts and seeds |
0.1%-0.%5 |
10.0 |
Makes better and crisp taste, prevent s oxidation and rancidity. |
|
Chocolate , Cocoa products |
0.1%-0.5% |
10.0 |
Lowers viscosity and promotes coating and tempering. Should be used in conjunction with lecithin. Prevents blooming. Improves heat deformation of chocolate and reduces oil separation. Increases water resistance and prevents sugar blooming. |
|
Confectionery |
0.1%-0.5% |
5.0 |
Improves emulsification of molten sugar and oil, and prevents separation (blooming)of oil. Prevents adherence to the teeth, machine or wrapping paper. Gives crispness to those of hard type. |
|
Paste,coated-powder,Fried powder, instant cereals |
0.1%-0.5%
|
10.0
|
Reduces the viscosity,improves heat-resisting quality to keep good shape, prevents starch retrogradation. |
|
Instant noodle and rice products |
0.1%-0.5% |
10.0 |
Prevents mixed dough from sticking to the machine and noodles to each other. Increases water content and yield by decreasing the elution of starch into boiling water. Prevent d eterioration of boiled noodles during storage. |
|
Bakery products |
0.1%-0.5% |
10.0 |
Strengthens dough and increases mechanical resistance at the time of kneading.Increases volume after baking, softens crumb, makes uniform cavities, and saves shortening oil. |
|
Seasoner( for puffed food ) |
0.1%-0.5% |
10.0 |
Prevents starch paste be too dry , keep good shape. |
|
Solid compound seasoning |
0.1%-0.5% |
10.0 |
Makes better taste,keep fresh, prolongs shelf life. |
|
Half solid compound seasoning,kinds of fermented sauces(peanut sauce etc.),compound sauces etc. |
0.1%-0.5% |
10.0 |
Improves the emulsification of the plant protein, extends the time of the emulsion stability , makes the products homogeneous ,avoids the fat floated , improve the quality of the products. |
|
Beverages, frozen drinks
|
0.1%-0.5% |
10.0
|
Improves the emulsification of the plant protein beverages, extends the time of the emulsion stability , makes the beverages homogeneous ,avoids the fat floated , improves the quality of the products.Prevents precipitation caused by demulsification and denaturation of proteins during sterilization. |
|
Pudding,water sweet bean jelly and jelly |
0.1%-0.5% |
10.0
|
Prevents crystallization of sugar and water segregation. |
|
Puffed food |
0.1%-0.5% |
10.0 |
Prevents starch retrogradation.,make s stable emulsification of oil distribution ,i ncreases volume ,crisp and better taste.
|
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