| Purity | 100% |
| Appearance | White Powder |
| Certification | ISO22000/Kosher/Halal |
| Package | 25 Kg/bag |
| Grade | Food Grade |
| Other Name | PolyglycerOl Ester OF Fatty Acids |
| EINECS No. | 67784-82-1 |
Application range | Function | Suggest dosage |
Margarine for spreading | Maintains fine and stable water-oil dispersion.Improves stability and plasticity. | 0.35-1% of oils and fats |
Margarine/shortening for cake | Improves stability.Shortens whipping time.Enlarges cake size and keeps homogeneous texture.Prolongs shelf life. | 0.35-1% of oils and fats |
Shortening | Adjusts oil crystal.Improves stability and whipping strength. | 1-2% |
Whipping cream | Shortens whipping time.Improves foam volume and structure.Creates nice and stiff foams. | 0.4-0.8%,Usually with DMG and Span60 |
Protein beverage | Prevents delamination and sedimentation.Provides smooth mouth feel. | 0.5-1% |
Coffee-mate | Gives a more uniform fat globule size distribution resulting in improved whitening effect and dissloves in water well. | 0.5-1% of oil and fats |
Cake emulsifier | Enlarges cake volume.Improves cake texture and paste stability.Prolongs shelf life. | 0.5-1.5%,Usually with DMG,Span60 and PGMS |
Cake | Enlarges cake volume.Improves cake texture.Prolongs shelf life. | 0.3-0.5% of flour |
Bread and pastry | Improves texture and prolongs shelf life. | 0.5-1% of flour |
Confections and chocolate | Improves oils and fat dispersion.Decreases syrup viscosity and adjust crystalization of confections. | 0.3-0.5% |
Ice cream | Promotes emulsifying of dairy fat.Prevents thick ice crystal.Improves mouth feels and shape retention.Increases bulging rate. | 0.1-0.3% |
Dairy | Promotes dispersing of fats and prevent delamination | 0.2-0.5% |
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