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Kosher Certificated Water Soluble Emulsifier Polyglycerol Esters Of Fatty Acids
Description:
VIVIDⓇ Polyglycerol Esters of Fatty Acids is an emulsifier made from edible, fully hydrogenated vegetable based oil and polyglycerol. It’s widely used in ice cream, confectionaries, noodles, dairy products, meats and margarine, shortening.
Specifications:
| Item | Unit | Specification |
1 | Appearance | —— | White to off-white waxy beads or powder |
2 | Acid value | mg KOH/g | ≤ 12 |
3 | Saponification value | mg KOH/g | 120-150 |
4 | Melting point | ℃ | Approx. 53 |
5 | Arsenic value | mg/kg | ≤ 2 |
6 | Heavy metal (as Pb) | mg/kg | ≤ 2 |
Applications:
1. Margarine for spreading
Function:Imparts fine and stable water dispersion. Improve stability and plasticity.
Dosage:0.35%-1% of oils and fats
2. Margarine for cake/shortening
Function:Improve stability. Shorten whipping time. Enlarge cake size and keep homogeneous texture. Prolong shelf life.
Dosage:0.35%-1% of oils and fats
3.Shortening
Function:Adjust oil crystal. Improve stability and whipping strength.
Dosage:1-2%
4. Whipping cream
Function:Shorten whipping time. Improve foam volume and structure. Create a nice and stiff foams.
Dosage:0.4-0.8%,usually with DMG and Span 60
5. Coffeemate
Function:Give a more uniform fat globule size distribution resulting in improved whitening effect and disslove in water well.
Dosage:0.5-1% of oils and fats
6.Cake emulsifier
Function:Enlarge cake volume, improve cake texture and paste stability. Prolong shelf life
Dosage:0.5-1.5%,usually with DMG,Span60 and PGMS
7. Cake
Function:Enlarge cake volume, improve cake texture. Prolong shelf life
Dosage:0.3-0.5% of flour, usually using cake gel directly.
8. Bread and pastry
Function:Improve texture and prolong shelf life
Dosage:0.5-1% of flour, usually using mixed emulsified oils and fats
9. Confections and chocolate
Function:Improve dispersing of oils and fat. Decrease syrup viscosity and adjust crystalization of confections.
Dosage:0.3-0.5%
10. Ice cream
Function:Promote emulsifying of dairy fat. Prevent thick ice crystal. Improve mouth feels. Increase bulging rate.Improve shape retention.
Dosage:0.1-0.3%
11. Protein beverage
Function:Prevent delamination and sedimentation. Provide smooth mouth feel.
Dosage:0.5-1%
12. Dairy
Function:Promote dispersing of fats and prevent delamination.
Dosage:0.2-0.5%
