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Poly Glycerin Fatty Acid Ester E475 Cake Food Emulsifier For Ice Cream
Large Image : Poly Glycerin Fatty Acid Ester E475 Cake Food Emulsifier For Ice Cream
Product Details:
Place of Origin:
Guangzhou, Guangdong, China
Brand Name:
Vivid
Certification:
ISO, HALAL, KOSHER
Model Number:
PGMS
Payment & Shipping Terms:
Minimum Order Quantity:
2mt
Price:
Please contact sales person
Packaging Details:
20kg/carton
Delivery Time:
7 to 14 days
Payment Terms:
Please contact sales person
Supply Ability:
20,000kgs
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Poly Glycerin Fatty Acid Ester E475 Cake Food Emulsifier For Ice Cream
Description
Certification:
HACCP ISO HALAL KOSHER
Color:
White Or Light-yellow
Appearance:
Beads (20-40 Mesh)
Type:
Emulsifiers
Application:
Bread And Pastry
MOQ:
2MT
Melting Point:
50-60°C
High Light:
food grade emulsifiers
,
common food emulsifiers
Masson PGE155 Polyglycerol Esters of Fatty Aids Food Grade Emulsifiers
Polyglycerol Esters of Fatty Aids is a kind of widely used grease chemical products, It is the most widely used and biggest dosage emulsifier in food
&beverage and daily chemical industry.White waxy flake or solid, insoluble in water, mixed with hot water by the strong oscillation can be dispersed in the water, is water-in-oil type
emulsifier.
Specification:
Properties:
(1)Good emulsifying, dispersing, stabilizing Properties;
In the food &beverage processing oil-water separation often occurs, in order to improve product quality and prolong shelf life.
Emulsifier is usually added during the procession, it will stabilize the mixed phase, and form a uniform emulsion. So that to avoid and prevent oil-water separation, stratification,
precipitation happen in food &beverage and beverage,
(2)Starch anti-aging effects;
DMG can form complexes with protein and starch, and can form insoluble complexes with amylose starch to prevent the recrystallization
after cooling to prevent the aging of starch retrogradation, making bread, cake, potato products and other starch-rich food &beverages remain fresh and soft for a long time.
(3)To improve the fats crystallization;
Molecular distilled monoglycerides can orient in the surface of greese, control and stabilize greese crystallizing, especially in
margarine, shortening and other oils and fats products, . It can also improve the plasticity and ductility to prevent the condensate layer and so on.
