Ice Cream Stabilizer Polyglycerol Esters of Fatty Acids (PGE) E475

Product Details
Customization: Available
CAS No.: 67784-82-1
Formula: C3h8o3
Manufacturer/Factory, Trading Company
Diamond Member Since 2016

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Registered Capital
5000000 RMB
Plant Area
>2000 square meters
  • Ice Cream Stabilizer Polyglycerol Esters of Fatty Acids (PGE) E475
  • Ice Cream Stabilizer Polyglycerol Esters of Fatty Acids (PGE) E475
  • Ice Cream Stabilizer Polyglycerol Esters of Fatty Acids (PGE) E475
  • Ice Cream Stabilizer Polyglycerol Esters of Fatty Acids (PGE) E475
  • Ice Cream Stabilizer Polyglycerol Esters of Fatty Acids (PGE) E475
  • Ice Cream Stabilizer Polyglycerol Esters of Fatty Acids (PGE) E475
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  • Overview
  • Product Description
  • Usage
  • Packaging & Shipping
Overview

Basic Info.

Model NO.
E475
Packaging Material
Metal
Storage Method
Normal
Shelf Life
>12 Months
Type
Pgfe
Resource
Natural
Property
Lonic Emulsifiers
Einecs No.
246-929-7
Other Names
Polyglyceryl Monostearate
Mf
C3h8o3
Color
Straw Yellow
Transport Package
25kgs/Paperbags
Specification
Beverage defoaming agent
Trademark
GY
Origin
China
HS Code
3402130090
Production Capacity
5000mt/Year

Product Description

Polyglycerol Esters of Fatty Acids/PGEF/PGFE/E475
Product Description

Straw yellow powder or granular solid which is easily soluble in oils and fats and soluble in organic solvents such as ethanol. It can be dispersed in hot water. Its an non-ionic surfactant with characteristics such as high temperature and acid  resistance and HLB value is 7.2.

Ice Cream Stabilizer Polyglycerol Esters of Fatty Acids (PGE) E475Ice Cream Stabilizer Polyglycerol Esters of Fatty Acids (PGE) E475
Applications:
This product is a kind of hydrophilic monoglyceride, and it can produce strong emulsification effect for oils and fats.
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.
Ice Cream Stabilizer Polyglycerol Esters of Fatty Acids (PGE) E475
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.
Usage

(1) Since this product 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 homogeneously, and then mix it with other raw materials for further use.
Recommended Addition Amount: 
The addition maximum is 0.01% for bread and pastry, while the maximum is 0.3% for ice cream.

Technical Index (Refer to GB 135101992):
 Acid Value (mgKOH/g)  ≤5.0
 Saponification Value (mgKOH/g)  120-150
 Iodine Value (g/100g)  ≤3.0
Sulfated Ash Content %  ≤1.0
Heavy Metal (Calculated by Pb)%  ≤0.001
Arsenic( Calculated by As)%   ≤0.0003
Melting Point () 53-58
Packaging & Shipping

Aluminized bag vacuum packing with nitrogen inside. Net weight: 25KG/CTN(5*5KG). 

Storage & Transportation: 
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly fordid storing and transporting with material that is explosive, combustible or deleterious. The shelf life is 12 months.
Ice Cream Stabilizer Polyglycerol Esters of Fatty Acids (PGE) E475

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