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Food Emulsifier for Ice-Cream, Bread E475 / Finamul PGE Polyglycerol Esters Powder 20kg Carton Packaging

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Food Emulsifier for Ice-Cream, Bread E475 / Finamul PGE Polyglycerol Esters Powder 20kg Carton Packaging

Brand Name : Vivid

Model Number : E475

Certification : HACCP ISO

Place of Origin : Guangzhou, China

MOQ : 1mt

Price : Please contact sales person

Payment Terms : Please contact sales person

Delivery Time : 7 to 14 days

Packaging Details : 10kg in a plastic barrel inside a carton

Adour : odorless

Appearance : powder

Color : white|light grey

Packaging : 20kg/Carton

Product Name : E475, Polyglycerol Esters

Type : improver

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Food Emulsifier For Ice-Cream, Bread E475 / Finamul PGE Polyglycerol Esters Powder 20kg Carton Packaging

VIVID PGE (Polyglycerol stearate) produced from raw materials derived from vegetable origin, as an emulsifier and whipping agent in various applications in bakery and ice-cream products.


Benefits:
- Provides the product with a uniform finely porous structure and high rise.

- The crumb is softer and less crumbly.

- Slows down the staling process.

- Helps to prolong freshness.

- Stabilizes the quality of the semi-finished product.

- Increases shelf life by reducing the fat content in the finished product. - Reduces the technological process.

Food Emulsifier for Ice-Cream, Bread E475 / Finamul PGE Polyglycerol Esters Powder 20kg Carton Packaging

Specification:

Appearance powder
Color white or light grey
Adour odorless
Arsenic (mg/kg) ≤ 2
Lead (mg/kg) ≤ 2
Salmonella (25k or 25ml) absent

Food Emulsifier for Ice-Cream, Bread E475 / Finamul PGE Polyglycerol Esters Powder 20kg Carton Packaging

Applications:

1. for candy and chocolate, it can prevent the phenomenon of fat separation between toffee and toffee, prevent chocolate from crystallizing and separating oil from water, and increase the sense of fineness. The reference amount was 0.2%~0.5%.
2. for ice cream, it can make the tissue mix evenly and organize fine, smooth and puffed activity to improve the shape retention.
3. for margarine, it can prevent oil and water separation and stratification and improve the quality of products.
4. for beverages, adding fat containing protein drinks can improve stability, prevent oil floating and protein sinkage. It can also be used as a stabilizer in the emulsified essence.
5. for bread, it can improve the structure of dough, prevent bread aging, loaf bread, bulk and elasticity, and extend shelf life.
6. for pastries, in combination with other emulsifiers, as a foaming agent for pastries, forming a complex with protein, resulting in a moderate bubble film that increases the volume of the dessert.
7. for biscuits, adding dough can make the oil disperse evenly in the emulsion state, effectively prevent the oil from seeping and improve the brittleness of the biscuits.


Product Tags:

HACCP Bread Improver

      

odorless Bread Improver

      

2 mg/kg Bakery Improver

      
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