E475 Food Grade Emulsifier - Polyglycerol Esters of Fatty Acids for Ice Cream with 53℃ Melting Point and 130-145 Saponification Value

VIVID® Polyglycerol Esters of Fatty Acids (E475) is a food-grade emulsifier manufactured from fully hydrogenated vegetable oil and polyglycerol. This versatile ingredient is widely used in ice cream, confectioneries, noodles, dairy products, meats, margarine, and shortening applications.

• Margarine for spreading: Imparts fine and stable water dispersion. Improves stability and plasticity. Dosage: 0.35%-1% of oils and fats
• Margarine for cake/shortening: Improves stability, shortens whipping time, enlarges cake size, maintains homogeneous texture, prolongs shelf life. Dosage: 0.35%-1% of oils and fats
• Shortening: Adjusts oil crystal, improves stability and whipping strength. Dosage: 1-2%
• Whipping cream: Shortens whipping time, improves foam volume and structure, creates stiff foams. Dosage: 0.4-0.8%, usually with DMG and Span 60
• Coffeemate: Provides uniform fat globule distribution for improved whitening effect and better water solubility. Dosage: 0.5-1% of oils and fats
• Cake emulsifier: Enlarges cake volume, improves texture and paste stability, prolongs shelf life. Dosage: 0.5-1.5%, usually with DMG, Span60 and PGMS
• Ice cream: Promotes dairy fat emulsification, prevents thick ice crystals, improves mouthfeel, increases bulging rate, enhances shape retention. Dosage: 0.1-0.3%
• Protein beverage: Prevents delamination and sedimentation, provides smooth mouthfeel. Dosage: 0.5-1%
• Dairy products: Promotes fat dispersion and prevents delamination. Dosage: 0.2-0.5%