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Khoom noj khoom haus-Qib PGE E475 Emulsifier Rau Stable Emulsions

Khoom noj khoom haus-Qib PGE E475 Emulsifier Rau Stable Emulsions

Khoom noj khoom haus-Qib Polyglycerol Esters ntawm Fatty Acids, tseem hu ua E475 PGE, yog ntau yam, tsis yog -ionic emulsifier dav siv hauv kev lag luam khoom noj. Muab tau los ntawm cov roj zaub thiab polyglycerol, PGE E475 pab tsim cov roj-dej emulsions ruaj khov, txhim kho kev ntxhib los mos, thiab txuas lub neej txee ntawm ntau yam khoom noj. Nws zoo heev emulsifying thiab dispersing zog ua rau nws haum rau haus dej haus, bakery, lwm yam khoom noj siv mis, kis, thiab lwm yam zaub mov tiav.

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Product Description

PGE E475 yog ib qho kev ua haujlwm siab - emulsifier tsim los kom ruaj khov emulsions thiab txhim kho qhov sib xws ntawm cov khoom noj khoom haus. Nws ua haujlwm zoo nyob rau hauv qhov sib txawv pH thiab qhov kub thiab txias, muab kev sib raug zoo nrog lwm cov khoom xyaw. Nws cov txiaj ntsig tseem ceeb suav nrog kev txhim kho qhov ncauj qhov ntswg, tiv thaiv kev sib cais ntawm cov roj thiab dej theem, txhim kho kev ntxhib los mos, thiab txhawb nqa cov qauv sib luag. PGE E475 tau ua raws li cov qauv kev nyab xeeb khoom noj thiab tau txais dav hauv kev huv huv - daim ntawv lo thiab cov nroj tsuag - raws li daim ntawv thov

Khoom Parameters

CHEMICAL/PHYSICAL SPECIFICATIONS
Acid nqi	3 max	mg KOH/g
Saponification nqi	120-135	mg KOH/g
Iodine tus nqi	3 max	Yog '/ 100 g
Melting point	53-58	degree

HEAVY HOM HOM TSEEB
Arsenic (raws li) Lead (as Pb) Mercury (raws li Hg) Cadmium Cov hlau hnyav (raws li Pb)	Tsawg dua los yog sib npaug 3 Tsawg dua los yog sib npaug 2 Tsawg dua los yog sib npaug li 1 Tsawg dua lossis sib npaug li 1 Tsawg dua lossis sib npaug li 10	mg/kg mg/kg mg/kg mg/kg mg/kg

Khoom nta

Stable Emulsions
Ua kom muaj kev sib xyaw ua ke ntawm cov roj thiab dej theem hauv dej haus, bakery, thiab lwm yam khoom noj siv mis.

Txhim kho kev ntxhib los mos thiab creaminess
Txhim kho qhov ncauj qhov ntswg, smoothness, thiab sib xws ntawm ntau yam khoom noj.

Thermal thiab pH Stability
Txhim khu kev ua tau zoo nyob rau hauv tshav kub, khov, thiab acidic tej yam kev mob.

Cov khoom xyaw Compatibility
Ua haujlwm zoo nrog cov rog, roj, suab thaj, thiab lwm yam khoom noj khoom haus.

Nroj tsuag-raws li thiab zaub mov-Safe
Haum rau kev huv huv -label, vegan, thiab natural food formulations.

Cov khoom siv

Dej haus

PGE E475 stabilizes emulsion hauv cov kua txiv hmab txiv ntoo, cog -cov mis nyuj, thiab cov dej haus. Nws tiv thaiv cov roj sib cais, txhim kho qhov ncauj qhov ntswg, thiab txhawb nqa kev ntxhib los mos thiab zoo ib yam thoob plaws hauv cov khoom txee lub neej.

Bakery thiab Confectionery

Siv nyob rau hauv filling, icing, thiab qab zib -raws li cov khoom, E475 emulsifier txhim khu kev sib kis, creaminess, thiab aeration. Nws pab tswj cov qauv zoo ib yam, txhim kho cov khoom ruaj khov, thiab ua kom lub neej ntev dua.

Mis Alternatives

Hauv cov nroj tsuag -raws li qab zib, yogurts, thiab tsis yog- cov khoom noj khoom haus sib kis, PGE emulsifier ua kom cov emulsion ruaj khov, txhim kho creaminess, thiab tiv thaiv theem sib cais thaum lub sij hawm cia lossis ua kom sov.

Spreads thiab Sauces

Polyglycerol esters ntawm fatty acids txhim kho kev ntxhib los mos, tiv thaiv kev tsiv teb tsaws ntawm cov roj, thiab ua kom zoo sib xws hauv margarine, butter, lwm yam khoom noj, thiab cov kua ntses. Nws kuj tseem txhim kho qhov dej ntws thiab txee- lub neej ruaj khov.

Khoom qab zib thiab Frozen Foods

Zoo tagnrho rau cov ice cream, paj npleg, thiab mousse, polyglycerol esters pab tswj kev ntxhib los mos, tiv thaiv cov dej khov siv lead ua, thiab xyuas kom meej txawm tias muaj roj tis, txhim kho kev paub thiab cov khoom zoo.

Pudding mousse Ice cream