White Food Safe Emulsifiers Fatty Acids Halal 3 HIB Polyglycerol Esters
| HIB: | 3-13 | Properties: | Emulsification,Dispersion, Stability, Defoaming And Starch Anti-aging Properties |
|---|---|---|---|
| Application: | Ice Cream, Milk Powder, Bread Etc | Color: | Milky White Waxy Solid Powder |
| Pacakage: | 25kg/Bag | ||
| High Light: |
Polyglycerol Esters Of Fatty Acids Halal,3 HIB Polyglycerol Esters Of Fatty Acids,3 HIB food safe emulsifiers |
||
Product Description
3 HIB Polyglycerol Esters Of Fatty Acids Halal
Food ingredients : Polyglycerol esters of fatty acids
What is Polyglycerol esters of fatty acids?
Polyglycerol esters of fatty acids is called polyglyceryl ester, an emulsifier in which fatty acid is bound by esterification with polyglycerine, and generally it is dispersible in water and soluble in oil. Its hydrophilicity and lipophilicity greatly change with the degree of its polymerization and the kind of fatty acid. HLB ranges from 3 to 13.
Triglycerol monostearates has a variety of functions depending on these conditions, and is usable for various purposes. It is used in many types of food as an O/W and W/O emulsifier for milk products containing acid and salt and a modifier to control the crystallization of fats.
How to use food addtitive:
| Application range | Benefit | Suggest dosage |
| Margarine for spreading | Maintains fine and stable water~oil dispersion. Improves stability and plasticity. | 0.35~1% of oils and fats |
| Margarine/shortening for cake | Improves stability. Shortens whipping time. Enlarges cake size and keeps homogeneous texture. Prolongs shelf life. | 0.35~1% of oils and fats |
| Shortening | Adjusts oil crystal. Improves stability and whipping strength. | 1~2% |
| Whipping cream | Shortens whipping time. Improves foam volume and structure. Creates nice and stiff foams. | 0.4~0.8%,Usually with DMG and Span60 |
| Protein beverage | Prevents delamination and sedimentation. Provides smooth mouth feel. | 0.5~1% |
| Coffee-whitener | Gives a more uniform fat globule size distribution resulting in improved whitening effect and dissloves in water well. | 0.5~1% of oil and fats |
| Cake emulsifier | Enlarges cake volume. Improves cake texture and paste stability. Prolongs shelf life. | 0.5~1.5%,Usually with DMG,Span60 and PGMS |
| Cake | Enlarges cake volume. Improves cake texture. Prolongs shelf life. | 0.3~0.5% of flour |
| Bread and pastry | Improves texture and prolongs shelf life. | 0.5~1% of flour |
| Confections and chocolate | Improves oils and fat dispersion. Decreases syrup viscosity and adjust crystalization of confections. | 0.3~0.5% |
| Ice cream | Promotes emulsifying of dairy fat. Prevents thick ice crystal. Improves mouth feels and shape retention. Increases bulging rate. | 0.1~0.3% |
| Dairy | Promotes dispersing of fats and prevent delamination. | 0.2~0.5% |
Quality index:
| Index | Standard(GB13510-1992) | Test result |
| Appearance (20°C) | Light yellow waxy solid | Light yellow solid powder |
| Melting Point/°C | 53~58 | 57.0 |
| Acid Value (mg KOH/g) ≦ | 5.0 | 0.85 |
| Iodine Value (g/100g) ≦ | 3.0 | 0.42 |
| Saponification Value (mg KOH/g) | 120~135 | 128.0 |
| Sulphated Ash /% ≦ | 1.0 | 0.1 |
| Pb /% ≦ | 0.001 | < 0.001 |
| As/% ≦ | 0.0003 | < 0.0003 |
Packing:25kg/Bag
Shelf life:12 Months
Get in Touch
Have questions about our products or want to discuss a custom order? Our team is ready to help you.