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Polyglycerol Esters of Fatty Acids (PGE)—E475
This product is a kind of hydrophilic monoglyceride, and it can produce strong emulsification effect in oils and fats.
⑴It can be used in margarine, butter, shortening oil and oyster sauce as an emulsifier and stabilizer modifying additive to prevent oil-water separation and prolong the preservation period.
⑵It can be used in food baking to make oils and fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth.
⑶It can be added into ice cream to make all components mixed more homogeneous, prevent forming big ice crystals, help produce fine and dense pore structure, enhance its expansion ratio and produce smooth and fine feeling in mouth.
⑷It can be used in milk beverage as emulsifier, wetting agent, cosolvent and so on. It can also enhance flavor, aroma and color of them.
⑸It can be used in meat products to prevent starch aging, shrinkage, water absorption and hardening.
⑹It can be used in candies and chocolates to prevent oil-water separation and maintain a good taste.
Categories
- Ingredients
- Additives
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