Wholesale Price Food Additive E475 Food Grade Emulsifier Pgef Pge Polyglycerol Esters of Fatty Acids Manufacturers in China CAS 67784-82-1

Application range

Benefit

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-whitener

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%