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Polyglycerol Esters E475 Emulsifier In Ice Cream Waxy Solid Emulsifier For Bakery Products

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Polyglycerol Esters E475 Emulsifier In Ice Cream Waxy Solid Emulsifier For Bakery Products

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Brand Name :Vivid
Model Number :PGE
Certification :HACCP ISO HALAL KOSHER
Place of Origin :Guangzhou, China
MOQ :2mt
Price :Please contact sales person
Payment Terms :Please contact sales person
Supply Ability :20,000kgs
Delivery Time :7 to 14 days
Packaging Details :25kg/bag
Product Names :Polyglycerol Esters of Fatty Acids E475
Usage :Coffee mate|Dairy|Ice-cream
Color :White to yellowish powder or grain
Smell :Odorless or have a slight,characteristic odor
Shelf Life :2 years
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Polyglycerol Esters E475 Emulsifier In Ice Cream Waxy Solid Emulsifier For Bakery Products

Description:

VIVIDR 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.

Polyglycerol Esters E475 Emulsifier In Ice Cream Waxy Solid Emulsifier For Bakery Products

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 .Good emulsifier for Bakery products.

Polyglycerol Esters E475 Emulsifier In Ice Cream Waxy Solid Emulsifier For Bakery Products

Applications:

Application range

Function

Suggested dosage

Margarine

Imparts fine and stable water dispersion.

1% of oils and fats

Shortening

Adjust oil crystal.

1% of oils and fats

Ice cream

Improve shape retention.Provide foam stabilization.

0.3-0.5%

Coffeemate

Give a more uniform fat globule size distribution resulting in improved whitening effect and stabilization.

2-3.5% of oils and fats

Protein beverage

Improve stabilization of protein, oils and fats. Prevent delamination and sedimentation. Provide smooth mouth feel.

0.5-1%

Dairy

Promote dispersing of fats and prevent delamination.

0.1%, usually with Span 60

Chewing gum

Soften gum base. Facilitate mixture.Improve mastication and texture.

0.3-1% of gum base

Personal cares

Used in facial cream, act as wetting agent

20% of total emuslfier recipe

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