Payment & Shipping Terms:
|Other Names:||PGE||Grade:||Food Grade|
|Model Number:||E475||Appearance:||White Powder|
|Certification:||HACCP||Shelf Life:||12 Months|
CAS 67784-82-1 polyglycerol esters of fatty acids,
CAC polyglycerol esters of fatty acids,
CAS 67784-82-1 e475 food additive
Polyglycerol Esters of Fatty Acids PGE CAS No 67784-82-1 Food Emulsifiers E475
PGE is a non - ionic emulsifier, HLB value 8-10. With a high degree of safety, its biggest characteristic is in the alkaline, neutral, acidic environment is quite stable, compared with similar products with better high temperature resistance, in the high salt content also has a good emulsification performance; Colorless, tasteless, odorless, not easy to hydrolysis, no adverse effects on the appearance and smell of cosmetics; It has a very good synergistic effect. Two or more kinds of polyglycerol fatty acid esters will produce better effects when used in combination. It has strong emulsifying ability and less dosage.
CAS No.: 67784-82-1
Other Names: PGE
EINECS No.: 279-230-0
FEMA No.: N/M
E Code: E475
Place of Origin: China
Brand Name: EBUY
Model Number: Food grade
Appearance: White powder
Certification: ISO, CAC, HACCP
Shelf Life: 12 months
|APPEARANCE||Light yellow powder|
|Acid value (mgKOH/g)||≤5.0|
|SAPONIFICATION VALUE (mgKOH/g)||120-150|
|iodine value (g/100g)||≤3.0|
|HEAVY METALS(as Pb) (mg/kg)||≤ 10|
|ARSENIC (As) (mg/kg)||≤ 3|
Packaging & Delivery:
Aluminized bag vacuum packing with nitrogen inside.
Delivery Time: Shipped in 15 days after receive payment
This product is a kind of hydrophilic monoglyceride, and it can produce strong emulsification effect for oils and fats.
1. It can be used in margarine, butter, shortening oil and oyster sauce as emulsifier and crystal modifying additive to prevent oil-water separation and prolong the preservation period.
2 It can be used in food baking to make oils an fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth.
3. It can be added into ice cream to make all components mixed more homogeneous, prevent forming of big ice crystal, help produce fine and dense pore structure, enhance its expansion ratio and produce smooth and fine feeling in mouth.
Contact Person: Jenny