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Polyglycerol Esters of Fatty Acids (PGEF) E475

Categories food additives
Brand Name: GY
Model Number: GY-475
Certification: ISO9001
Place of Origin: China
MOQ: 1Ton
Price: USD 1.95/KGS
Payment Terms: L/C, D/P, T/T, Western Union, MoneyGram
Supply Ability: 5000mt/Year
Packaging Details: 25kgs/Paperbags
Packaging Material: Packaging Material
Storage Method: Normal
Shelf Life: >12 Months
Resource: Natural
Property: Non-ionic Emulsifiers
CAS No: 67784-82-1
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    Polyglycerol Esters of Fatty Acids (PGEF) E475

    Character:
    As glycerin fatty acid ester products polyglycerol ester, the emulsifying properties of monoglyceride is much superior to, the reason is that the polyglycerol ester is more hydrophilic hydroxyl groups; and the hydrophilic with glycerol polymerization degree increased and enhanced, lipophilic with fatty acid alkyl is different, so the change of poly (glycerol, fatty acids of esterification and polymerization can get a series of HLB value (hydrophile lipophile balance (HLB value) from 1 to 20, from hydrophobic to hydrophilic performance of different polyglycerol ester products, suitable for a variety of special purpose.
    he appearance of a poly - ester is from a pale yellow oily liquid to a waxy solid, which is associated with a fatty acid. With the characteristics of hydrophilic and lipophilic properties, the polymer has good emulsifying, dispersing, wetting, stability, foaming and other properties. In the human metabolic process can be decomposed, and participate in metabolism, for the body to use, has high safety, is a kind of safe and high efficient additives, is recommended by the food and Agriculture Organization of the United Nations and the World Health Organization (FAO / who). At the same time, it is very stable in acid, alkaline and neutral environment, and also has good emulsifying property when the salt content is high. Poly glycerin ester is colorless, tasteless, not prone to hydrolysis, the product appearance, smell are without adverse effects; can with other emulsifier with good cooperative synergism. Therefore, it is widely used in food, daily chemical, petroleum, textile, paint, plastics, pesticides, rubber, medicine and other fields.

    System of law:
    Usually by direct esterification reaction to manufacture polymer polyglycerol fatty acid ester, according to various poly glycerol polymerization degree and fatty acid type, degree of esterification of different combinations can be obtained from hydrophilic to pro oily a variety of esters, in accordance with the requirements of regulation ester of HLB value. The esterification reaction can be carried out in the presence of a catalyst free or in the presence of an alkali catalyst at a temperature of 20 degrees or more. In order to product color, taste good, in the reaction plus sulfite, thermal stability of fatty acid, lipase synthesis method, based on the use of the change system. In order to get high quality of polyglycerol fatty acid ester, the most important is with good quality of polyglycerol, especially of high polymerization degree of poly (glycerol ester almost ten poly (glycerol different quality, ester quality varies greatly, polyglycerol refining must be fully.

    Application:
    1,Food industry:
    Baking food, dairy products, rice products, frozen meat products, flour products, bean curd and other food. The product is used as emulsifier, stabilizer, foaming agent, penetrating agent, reinforcing agent, plasticizer, air filling agent and fresh keeping moisturizing agent.
    "Food additives hygiene standards" provisions: can be used for bread, cake, the maximum amount of 0.1g/kg; ice cream, 3.0g/kg.
    Reference is added into the ice cream, the components are evenly mixed, fine pore structure formation, expansion rate, lubricating delicate taste, easy to melt. Add instant noodles, can accelerate the wetting and penetration of water, so that moisture quickly penetrate into the noodles inside, easy to eat. Add noodles products can increase dough closely and improve the noodles elasticity to in the boiling is not easy to paste rotten, reduce the loss of starch in the finished product, lower the viscosity of the dough, improve taste.
    Add rice flour products, can make the water permeability is good, and increase the rice flour whiteness and flexibility, improve the taste.
    Join in baked food, can make the grease evenly dispersed in the dough, bread, cakes, soft, resilient, and inhibit the bread moisture release, prolong shelf life.
    2,Cosmetics industry:
    In the vanishing cream, facial cleanser, soap, shampoo, etc. cosmetics, this product as dispersing agent, emulsifier, thickener, stabilizer for moisturizing.
    3,Other industries:
    This product in dry edible yeast process as protective agent, in fruit antistaling agent improve the preservation effect and sucrose crystallization in the sugar industry to promote, improve yield and in cod liver oil emulsion, ointment and other drugs as dispersing agent.

    ITEMSSpecification
    Iodine(g/100g)≤3.0
    Acid value(mgKOH/g)≤5.0
    Sulphated Ash(%)≤1.0
    Saponification value(mgKOH/g)120~135
    Heavy metal(%)≤0.001
    Arsenic(%)≤0.0003
    Melting point(ºC)53~58


    Usage and dosage:
    1,This product is more than 70 degrees C can be used with other raw materials at the same time, dissolution, mixing, emulsifying.
    2,Easily soluble in fat and oil can be heated together to dissolve and mix together and then feed.
    3,This product is more than 70 degrees in hot water, can be mixed with 3-4 times the water mix and dissolve, cool white paste, feed use.
    4,Dosage: 0.1% for food, 0.1% for cosmetics, and vegetable protein drink for 0.15%-2%.

    Packaging and transportation:
    Vacuum aluminum foil packaging; 25Kg/ box (5 * 5Kg); set a cool and dry place, shelf life of eighteen months;No storage and mixed flammable and explosive, toxic and harmful substances.

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