Edible food additives Water Soluble Emulsifier Polyglycerol Esters

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:

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%