Food Ingredient Polyglycerol Fatty Acid Esters USD in Caramel, Candy E457 CAS 37318-31-3

• CAS No.: 37318-31-3
• Formula: CH3(CH2)16cooch2
• EINECS: 253-459-6
• Nutritional Value: Nutritional
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Paper
• Model NO.: food grade
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: D-Aspartic Acid
• Pge: E457
• Transport Package: Bag
• Specification: food grade
• Trademark: flying deer
• Origin: China
• Production Capacity: 2300 Tons Yearly

Product Description

Food Ingredient Polyglycerol Fatty Acid Esters usd in Caramel,Candy E457 CAS  37318-31-3
 

ISO22000:2005 HACCP , HALAL, FSSC22000, ISO9001 , KOSHER,CIQ,BV.SGS

Functions: E475 Emulsifier, Stabilizer, Thickener, Anti-caking agent

Gaotong Polyglycerol Esters of Fatty Acids is synthesized by different degree of polymerization of polyglycerol and fatty acid.  It is an excellent nonionic surfactant , which with wide HLB value from 2-18. It has good emulsification, high temperature resistance ,salt tolerance,acid-resisting etc. properties.

Character:Yellowish to yellow flake or powder ,odorless or have a slight characteristic odor of polyglycerol. It is innocuousness, nontoxic, and easily biodegradable food additive.

Quality Standard: No.8 Indicator Standard of 2011 issued by Ministry of Health

Items	Standard	Items	Standard
Appearance	Yellowish to yellow flake or powder or viscous liquid.	Ignition Residue w/%	≤ 3.5
Acid Value(As KOH)/mg/g	≤  5	Saponification value  mgKOH/g	65~180
Hydroxyl Value   mgKOH/g	160~600	Sodium Fatty Acid   mg/g	≤ 20
Iodine Value %	≤ 85	Lead(Pb)  mg/kg	≤ 2

 

Appliction:Caramel ,candy

 Suger ester: Type: PGE-T HLB7, PGE-H HLB 12

                  Dosage:.01-0.5%

Efforts:Improves emulsification of molten sugar and oil, and prevents separation (blooming)of oil. Prevents adherence to the teeth, machine or wrapping paper. Gives crispness to those of hard type.

Polyglycerol esters of fatty acids is called polyglyceryl ester, an emulsifier in which fatty acid is bound by esterification with polyglycerine, and generally it is dispersible in water and soluble in oil. Its hydrophilicity and lipophilicity greatly change with the degree of its polymerization and the kind of fatty acid. HLB ranges from 3 to 13.