The main application of polyglycerol esters of fatty acids and how is it used?

1. Application scope and characteristics:

Features: The polyglycerol esters of fatty acids have an HLB of 5-8. It is a dual-purpose high-efficiency emulsifier with good emulsification, dispersion and thickening and stabilization, so it can be applied to both water-in-oil (W/O) or oil-in-water (O/ W).

Product features: strong emulsification ability, good emulsification stability, acid resistance, high temperature resistance, salt and antibacterial resistance, and good aeration effect.

Polyglycerol esters of fatty acids are an ideal emulsifier in ice cream, which can improve fat dispersion, stability, shape retention and mouth melting, and effectively increase the expansion rate;

It can be used as an emulsifier and crystal modifier in margarine and other foods to evenly disperse the milky water solution and oil, prevent oil-water separation and stratification, and eliminate water seepage in hot weather;

In baked foods, polyglycerol esters of fatty acids have good foaming and moisturizing effects, effectively prolonging the preservation period, saving shortening, reducing costs, making the product bulky and having a fine and soft taste;

It has the functions of emulsifying, wetting, dispersing, dissolving, etc. in beverages, and has the functions of flavoring and coloring. This product has strong acid and heat resistance, which can ensure long-term stability of the beverage without layering and extend the shelf life;

In meat products, the fat raw materials can be better dispersed, easy to process, prevent starch aging, and inhibit water separation, shrinkage and hardening of the finished product;

In candy chocolate, the polyglycerol esters of fatty acids can prevent the separation and crystallization of fat in chocolate toffee, improve the moisture resistance of toffee, reduce deformation, prevent sticking of teeth, and improve taste.

2. How to use:

Polyglycerol esters of fatty acids can be fed at the same time with other raw materials in aqueous products, and it can be dissolved, stirred and emulsified at a higher temperature (above 70°C);

Note: Add one part of polyglycerol esters of fatty acids to 3-4 parts of water or grease, heat it to above 70℃ and stir, gradually cool it into a white paste under stirring, and then put it into use for better effect.

3. Dosage:

Ice cream, baked goods, generally about 0.1-0.3%

Fat, candy, chocolate, meat products, generally about 0.3-0.5%

Vegetable protein beverage, generally about 0.2-0.3%

4. Storage:

Store in a cool and dry place, shelf life: 2 years