VIVID Polyglycerol Esters Food Emulsifier - Water Soluble Additive with 53℃ Melting Point for Dairy & Bakery
Price:
Please contact sales person
MOQ:
2mt
Delivery Time:
7 to 14 days
Brand:
Vivid
Product Description
VIVID® Polyglycerol Esters Food Emulsifier
VIVID® Polyglycerol Esters of Fatty Acids is a high-quality emulsifier manufactured from edible, fully hydrogenated vegetable-based oil and polyglycerol. This versatile food additive is widely utilized in ice cream, confectioneries, noodles, dairy products, meats, margarine, and shortening applications.
Technical Specifications
| Item | Unit | Specification |
|---|---|---|
| Appearance | ---- | White to off-white waxy beads or powder |
| Acid value | mg KOH/g | ≤ 5.0 |
| Saponification value | mg KOH/g | 130-145 |
| Melting point | ℃ | Approx. 53 |
| Arsenic value | mg/kg | ≤ 3 |
| Heavy metal (as Pb) | mg/kg | ≤ 10 |
Industrial Applications & Usage Guidelines
Margarine for Spreading
Function: Imparts fine and stable water dispersion. Improves stability and plasticity.
Dosage: 0.35%-1% of oils and fats
Dosage: 0.35%-1% of oils and fats
Margarine for Cake/Shortening
Function: Improves stability. Shortens whipping time. Enlarges cake size and maintains homogeneous texture. Prolongs shelf life.
Dosage: 0.35%-1% of oils and fats
Dosage: 0.35%-1% of oils and fats
Shortening
Function: Adjusts oil crystal. Improves stability and whipping strength.
Dosage: 1-2%
Dosage: 1-2%
Whipping Cream
Function: Shortens whipping time. Improves foam volume and structure. Creates stable, stiff foams.
Dosage: 0.4-0.8%, usually with DMG and Span 60
Dosage: 0.4-0.8%, usually with DMG and Span 60
Coffeemate
Function: Provides uniform fat globule size distribution for improved whitening effect and excellent water solubility.
Dosage: 0.5-1% of oils and fats
Dosage: 0.5-1% of oils and fats
Cake Emulsifier
Function: Enlarges cake volume, improves cake texture and paste stability. Prolongs shelf life.
Dosage: 0.5-1.5%, usually with DMG, Span60 and PGMS
Dosage: 0.5-1.5%, usually with DMG, Span60 and PGMS
Bread and Pastry
Function: Improves texture and prolongs shelf life.
Dosage: 0.5-1% of flour, usually using mixed emulsified oils and fats
Dosage: 0.5-1% of flour, usually using mixed emulsified oils and fats
Confections and Chocolate
Function: Improves dispersing of oils and fat. Decreases syrup viscosity and adjusts crystallization of confections.
Dosage: 0.3-0.5%
Dosage: 0.3-0.5%
Ice Cream
Function: Promotes emulsifying of dairy fat. Prevents thick ice crystal formation. Improves mouth feel. Increases bulking rate. Enhances shape retention.
Dosage: 0.1-0.3%
Dosage: 0.1-0.3%
Protein Beverage
Function: Prevents delamination and sedimentation. Provides smooth mouth feel.
Dosage: 0.5-1%
Dosage: 0.5-1%
Dairy Products
Function: Promotes dispersing of fats and prevents delamination.
Dosage: 0.2-0.5%
Dosage: 0.2-0.5%
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Company
Guangzhou Masson Science and Technology Industry Company Limited
Location
Shuiyin Rd. 17-2, Yuexiu District, Guangzhou 510075,Guangdong, China
Contact Person
Ben Yiu