25 kg in paper-plastic compound bag with PE inner bag
16.5 tons without pallet or 13 tons with pallet/20'FCL
Ningbo or Shanghai Port
Polyglycerol esters of fatty acids is is made up of polyglycerol and fatty acid esterification and refined but become. It has a wide HLB value, good emulsifying ability and less dosage.It is a kind of new type, high efficiency and good performance of food emulsifier.
Appearance: This product is made up of polyglycerol fatty acid ester and synthesis of a kind of excellent nonionic surfactant, dual characteristics of both hydrophilia and lipophilicity .It is light yellow to claybank liquid or solid, tasteless, dispersed or dissolved in water, soluble in ethanol and hot oil. Its HLB value 1 ~ 16, acid-resistance and high temperature resistance, good resistance to hydrolysis, has a strong emulsifying performance. itself safe non-toxic, can be widely used in food and daily chemical medicine and textile industries
Usage: Put it with soluble powder (such as sucrose, flour, etc.) mixing directly, adding solvent dispersed or dissolved; Also can mix this product with the right amount of water or oil , add the required water or oil, and heated to 60-80, make its dispersed or dissolved. Suggest to add quantity as follows: 0.1% 2.0%
Used to Margarine,shortening ,whipping cream ,protein beverage and other foods (as shown in the table)
Margarine for spreading
Maintains fine and stable water-oil dispersion.Improves stability and plasticity.
0.35-1% of oils and fats
Margarine/shortening for cake
Improves stability.Shortens whipping time.Enlarges cake size and keeps homogeneous texture.Prolongs shelf life.
0.35-1% of oils and fats
Adjusts oil crystal.Improves stability and whipping strength.
Shortens whipping time.Improves foam volume and structure.Creates nice and stiff foams.
0.4-0.8%,Usually with DMG and Span60
Prevents delamination and sedimentation.Provides smooth mouth feel.
Gives a more uniform fat globule size distribution resulting in improved whitening effect and dissloves in water well.
0.5-1% of oil and fats
Enlarges cake volume.Improves cake texture and paste stability.Prolongs shelf life.
0.5-1.5%,Usually with DMG,Span60 and PGMS
Enlarges cake volume.Improves cake texture.Prolongs shelf life.
0.3-0.5% of flour
Bread and pastry
Improves texture and prolongs shelf life.
0.5-1% of flour
Confections and chocolate
Improves oils and fat dispersion.Decreases syrup viscosity and adjust crystalization of confections.
Promotes emulsifying of dairy fat.Prevents thick ice crystal.Improves mouth feels and shape retention.Increases bulging rate.
Promotes dispersing of fats and prevent delamination
Polyglycerol esters of fatty acids has other wide applications in the pharmaceutical industry,sugar industry,cosmetic,plastic,light textile,petroleum Industry,synthetic resin,rubber processing and fruit&vegetable fresh-keeping and so on.
Shelf life:18 Month
Storage condition: Store in a cool, Seal, dry place