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Cheapest Chinese Additive Polyglycerol Esters Of Fatty Acids

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Quick DetailsCAS No.:?27321-72-8Other Names:?Polyglyceryl - 3 Stearate, PGE,PGFE,Polyglycerol EsterMF:?C21H42O4EINECS No.:?248-403-2Place of Origin:?Zhejiang, China (Mainland)Type:?Emulsifiers, Stabilizers, Emulsifiers, StabilizersBrand Name:?FUCHUNModel Number:?PGEColor:?WhitePackaging & DeliveryPackaging Details:25kgs/bag,?17MT without pallet/20& acute;,13MT with pallet/20& acute;usd in health food polyglycerol esters of fatty acids (pge) 67784-82-1 priceProduct Description1. Professional manufacturer of food additive2. Production name: Polyglycerol Esters of Fatty Acids (E475)3.Assay:95%min powder?4.CAS NO.27321-72-85.Competitive price and high quality6.Shipment:promptly7.Min order: 1tonMono-and diglycerides is a kind of widely used grease chemical products, It is the most widely used and biggest dosage emulsifier in food and daily chemical industry.White waxy flake or solid, insoluble in water, mixed with hot water by the strong oscillation can be dispersed in the water, is water-in-oil type emulsifier.Shelf life:24 MonthPacking:20kgx1/Bag or CartonStorage condition:Store in a cool,dry placeProperties:(1)Good emulsifying, dispersing, stabilizing Properties;In the food processing oil-water separation often occurs, in order to improve product quality and prolong shelf life. Emulsifier is usually added during the procession, it will stabilize the mixed phase, and form a uniform emulsion. So that to avoid and prevent oil-water separation, stratification, precipitation happen in food and beverage,(2)Starch anti-aging effects;DMG can form complexes with protein and starch, and can form insoluble complexes with amylose starch to prevent the recrystallization after cooling to prevent the aging of starch retrogradation, making bread, cake, potato products and other starch-rich foods remain fresh and soft for a long time.(3)To improve the fats crystallization;Molecular distilled monoglycerides can orient in the surface of greese, control and stabilize greese crystallizing, especially i

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