Business Type:
Manufacturer/Factory
Business Range:
Sea Food, Food Additives
Establishment:
2016
R&D Capacity:
OEM
OEM/ODM Service
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Isolated Soy Protein, Soy Protein Isolated, ISP manufacturer / supplier in China, offering China Food Additive Isolated Soy Protein ISP, Manufacturer Supply Capsicum Oleoresin Supplier, Capsicum Oleoresin Powder and so on.

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Supplier Homepage Agriculture & Food Food Additive Food Emulsifiers Polyglycerol Esters of Fatty Acids/Factory Supply E475- (PGE) Food Emulsifiers

Polyglycerol Esters of Fatty Acids/Factory Supply E475- (PGE) Food Emulsifiers

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Min. Order / Reference FOB Price
500 kg US $20.00/ kg
Local Area: Quanzhou, Fujian, China
R&D Capacity: OEM, ODM, Other
Payment Terms: LC, T/T, PayPal
Packaging Material: Paper
Storage Method: Normal
Shelf Life: >12 Months
Name: Polyglycerol Esters of Fatty Acids/PGEF/PGFE/E475
Characters:
Strawyellow 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.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.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)≤5.0Saponification Value (mgKOH/g)120-150Iodine Value (g/100g)≤3.0Sulfated Ash Content %≤1.0Heavy metal (Calculated by Pb)%≤0.001Arsenic( Calculated by As)%≤0.0003Melting Point ()53-58Packing:
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 ordertoprevent from moisture and caking. Strictlyfordid storingand transporting with material that is explosive, combustible or deleterious. The shelf lifeis 12 months.