E475 PGFE White Beads Emulsion Coordinator - 53-55°C Melting Point, 20KG Carton Food Grade Emulsifier
High-quality polyglycerol esters emulsifier with 53-55°C melting point and 130-145 saponification value. Ideal for cakes, ice cream, beverages, and dairy products. Enhances texture, volume, and stability while being non-GMO and palm-sourced. Perfect for industrial food manufacturing applications.
Chemical name
Octadecanoic acid monoester with di-,tri, tetrapolyglycerol
Place of Origin
Guangzhou, Guangdong, China
Warranty
12 months
Scheme
Peanut Beverage, Soya bean drink, Bakery improver, Ice cream, Non-Dairy creamer, cake gel/ Instant cake gel, Margarine/ Shortening
Packaging Details
20kg solid net in carton with PE inner bag.
Solubility
Water soluble in 40 degree centigrade
Product Description
Product Overview
E475 PGFE White Beads Emulsion Coordinator is a high-quality food-grade emulsifier manufactured from polyglycerol, palmitic and stearic acid. This non-GMO, palm-sourced product features uniform distribution of di-, tri-, and tetra-polyglycerol, making it ideal for various food applications including beverages, ice cream, dairy products, and baked goods.
Technical Specifications
| Parameter | Specification |
|---|---|
| Appearance | Beads |
| Color | White or light-yellow |
| Acid value (mg KOH/g) | ≤5.0 |
| Saponification value (mg KOH/g) | 130-145 |
| Iodine value (g I/100g) | ≤1.0 |
| Melting point (°C) | 53-55 |
| Arsenic (As) (mg/kg) | ≤3 |
| Heavy metal (as Pb, mg/kg) | ≤10 |
Application Guidelines
| Application | Dosage |
|---|---|
| Cake emulsifier | 3%-20% of total |
| Non-dairy creamer | 1.0%-1.5% of total material |
| Bread | 0.3%-0.5% by flour weight |
| Milk drinking | 0.12%-0.15% of total products |
| Cake | 0.3%-0.5% by fat & oils weight |
| Protein beverage | 0.05%-0.15% of total products |
| Whipping topping | 0.4%-0.8% of total material |
| Ice cream | 0.2%-0.3% of total products |
| Margarine, shortening | 0.3%-0.5% by fat & oils weight |
Functional Benefits
Cake Emulsifier Applications
- Forms α-crystal structure with water at low temperatures
- Increases water solubility and baking bulging rate
- Controls texture of paste for consistent results
Whipping Topping Benefits
- Increases bubble rate for better volume
- Shortens whipping time for improved efficiency
Bread Production Advantages
- Improves crumb softness and texture
- Enlarges volume for better product appearance
- Provides fine and uniform crumb structure
Ice Cream & Dairy Applications
- Prevents formation of large ice crystals
- Improves mouthfeel and creamy texture
- Enhances stabilization and whitening effect
Product Images
Packaging Information
Available in 20KG carton boxes containing white beads form for easy handling and storage.
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