Product Description
| Categories | Emulsifiers | |
| Qty in 20’FCL | 19000kg | |
| Min Order | 500kg | |
| Origin | China | |
| Packaging | Factory Packaging or Neutral | |
| Certificate | ISO, Kosher, Halal, BRC | |
| E No. | E475 | |
| CAS No. | 67784-82-1 | |
| HS Code | 340213 | |
| Specification | FCC/USP |
Polyglycerol Esters of Fatty Acids, E475, CAS No.67784-82-1, food emulsifier, a group of esters manufactured through chemical synthesis from Glycerol and various fatty acids, used as an emulsifier in bakery products. The HLB value is 1-16. It is widely used in the manufacturing of ice cream, bread,cake, biscuits, chocolates, and meat products.
As an experienced Polyglycerol Esters of Fatty Acids manufacturer and supplier, we has been supplying and exporting Polyglycerol Esters of Fatty Acids for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day.
Product reference
Polyglycerol Esters of Fatty Acids Specification
| ITEM | STANDARD |
| Appearance | Cream to Ligh Yellow Powder or Beads |
| Acid Value ≤ mg KOH/g | 5.0 |
| Saponification Value mg KOH/g | 120-135 |
| Iodine Value ≤ (gI /100g) | 3.0 |
| Melting Point ℃ | 53-58 |
| Arsenic ≤ mg/kg | 3 |
| Heavy metals( as pb) ≤mg/kg | 10 |
| Lead ≤mg/kg | 2 |
| Mercury ≤mg/kg | 1 |
| Cadmium ≤mg/kg | 1 |
As a professional Polyglycerol Esters of Fatty Acids supplier, we’re engaged in export and distribute Polyglycerol Esters of Fatty Acids for years.
Price trend of Polyglycerol Esters of Fatty Acids
Raw Materials price: Prices of raw material soybeans and soy products are stable.
Market demand and supply : demand and supply is stable. Production capacity of the Polyglycerol Esters of Fatty Acids manufacturers didn’t change much.
Market Forecast: Considering the current market trend, price of Polyglycerol Esters of Fatty Acids will be stable in the coming months.
Polyglycerol Esters of Fatty Acids gluten free
Polyglycerol Esters of Fatty Acids is gluten free and widely used in gluten free food to provide emulsifiers in food, in amounts not greater than that required to produce the intended physical or technical effect to vegetable and salad oils.
Halal Certified Polyglycerol Esters of Fatty Acids
Polyglycerol Esters Of Fatty Acids is general recognized as halal.
Kosher Certified Polyglycerol Esters of Fatty Acids
Polyglycerol Esters Of Fatty Acids is general recognized as Kosher classified as Parve.
Polyglycerol Esters of Fatty Acids MSDS
Side Effect of Polyglycerol Esters of Fatty Acids
Polyglycerol Esters of Fatty Acids is generally considered a safe ingredient. None known. The body metabolises all components identical to natural fat.
Application and Uses of Polyglycerol Esters of Fatty Acids
Polyglycerol Esters of Fatty Acids E475 is a kind of hydrophilic monoglyceride, and it can produce strong emulsification effect for oils and fats.
Polyglycerol Esters of Fatty Acids E475 uses as follows:
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 Polyglycerol Esters of Fatty Acids E475 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.
