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Model NO.	Polyglycerol Esters Of Fatty Acids
Type	Polyglycerol Fatty Acid Esters
Resource	Chemosynthesis
Property	Non-ionic Emulsifiers
Item	Polyglycerol Fatty Acid Esters
Assay	99%
Model	White Powder
Usage	Emulsifiers, Feed Grade,
Package	25kg Bags
Other Names	Pge, Pgfe
Transport Package	PP Bag
Specification	25kg
Trademark	Sinowin
Origin	Henan
Production Capacity	50000 Mt/Month

Product Description

E475 Cake Food Emulsifier Poly Glycerin Fatty Acid Ester For Ice Cream

Product DescriptionProduct Name:Polyglyceryl Ester Of Fatty Acid (PGFE)Effective Ingredients Content: ≥99%CAS NO.: 67784-82-1MF/Formula: C3H8O3MW / Molecular Weight: 211-708-6Appearance: White powderPolyglyceryl Ester Of Fatty Acid (PGFE) is the general name of a series of products, also known as polyglycerin ester (PGFE), polyglycerol mono-polyfatty acid ester, fatty acid polyglycerin ester, characterized by more hydrophilic hydroxylgroups.Polyglycerol fatty acid ester is a kind of new, high efficiency and excellent performance of polyhydroxyl ester non-ionic surfactants, used in food, daily chemicals, petroleum, textile, coatings, plastics, rubber, and other fields.Specification

ITEMS	SPECIFICATION	RESULT
Appearance	Yellowish to yellowish brown solid	Yellowish to yellowish brown solid
Saponification Value(mgKOH/g)	120~135	135
Melting Range	53~58	53.1
Acid Value(mgKOH/g)	≤5	2.3
Sulphated Ash(%)	≤1	0.6
Iodine value	≤3	0.30
Heavy Metals(Pb) %	≤10mg/Kg	≤10mg/Kg
As(%)	≤3mg/Kg	≤3mg/Kg
Result	Product meets with the guaranteed specification

Application of Calcium FormateThis product is a kind of hydrophilic monoglyceride, and it can produce strong emulsification effect for oils and fats.
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.

Packing25kg pp bags, 25MT/20'FCLStorage and TransportationStored in a dry and ventilative warehouse; Keep away from moisture moisture and poisonous substances. Handled with care.