E475 PGE Polyglycerol Esters of Fatty Acids – 25 KG

E475 PGE Polyglycerol Esters of Fatty Acids is a versatile food additive obtained by esterification of polyglycerol with fatty acids of vegetable oils. This emulsifier contains total fatty acid ester, free fatty acids, total glycerol and free glycerol. It has the appearance of a light to dark yellow, waxy solid and is characterized by its ability to dissolve in hot water.

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E475 PGE Polyglycerol Esters of Fatty Acids Uses and Advantages

1. Emulsification and Stabilization:

E475 forms stable emulsions by holding different phases such as water and fat together. It ensures homogeneous distribution in margarine, creams, sauces and other fat-based products. This makes it possible to maintain the desired consistency and consistency of the products.

2. Texture and Mouthfeel Improvement:

Provides a smooth and homogeneous texture in a wide range of products from bakery products to confectionery. It improves the crumb structure in products such as cakes, cakes and sponge cakes, providing the consumer with a soft and satisfying mouthfeel.

3. Staling Prevention:

E475 preserves the freshness of bakery products by delaying staling. By interacting with starch molecules, it reduces moisture loss and extends shelf life. This is a great advantage, especially in products such as bread and cakes.

4. Extending Shelf Life:

The preservative properties of E475 extend the shelf life of food products by preventing the growth of microorganisms and moisture loss. This property leads to significant cost savings in commercial production.

5. Fat Substitution and Calorie Control:

E475 can be used as an oil substitute in certain formulations. It reduces the fat content while maintaining the texture and consistency of products. This makes it an ideal alternative in low-fat or low-calorie products.

6. Whisking and Volume Increase:

In whipped cream, ice cream and similar products, it stabilizes air bubbles and increases volume during whipping. This contributes to a light and smooth consistency.

7. Flavor Development and Aroma Control:

E475 interacts with flavor compounds, making flavors more pronounced. This enhances flavor, especially in chocolate, sweets and confectionery products.

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Areas of Use

E475 is used in many different segments of the food industry:

• Bakery Products: It is used as a texture improver and bulking agent in cakes, cakes, sponge cakes and breads.
• Milk and Cream Products: It acts as a thickener and stabilizer in ice cream, coffee cream and milk-based desserts.
• Confectionery Preferred for sugar-based products to provide homogeneous texture and mouthfeel.
• Margarine and Oil Emulsions: Stabilizes the oil-water mixture in margarines, prevents foaming.
• Desserts and ice creams: For a creamy and smooth consistency.
• Diet Foods: Used in the production of low-fat or low-calorie products.
• Pharmaceuticals and Cosmetics: Acts as a tissue regulator and stabilizer in ointments, creams and cosmetics.

For more information about E475 and other emulsifier types Our Emulsifiers category you can visit.

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Technical Advantages of E475

Ease of Dough Handling and Kneading:

It strengthens the gluten network in the dough, creating a more stable structure. This allows for easier kneading and workability in bakery processes.

Volume Increase:

It stabilizes the gases formed in the dough during fermentation, allowing for larger volume and lighter products.

Staling Delaying Effects:

Prevents staling in bakery products and preserves the freshness of the products for a long time.

Healthier Alternatives:

By reducing the fat content, it prevents compromising on texture and flavor in the production of low-calorie products.

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Storage and Shelf Life

• Storage Conditions: It should be stored in a cool and dry environment in its original packaging.
• Shelf Life: Maintains its effectiveness for a minimum of 12 months as long as it is stored in its original packaging.

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Packaging Specifications

• Packaging: Available in plastic buckets with a capacity of 25 kg.
• Packaging Advantage: Airtight and durable packaging preserves the quality and freshness of the product for a long time.

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E475 (Polyglycerol Esters of Fatty Acids) facilitates production processes with its versatile advantages in the food industry, while providing consumers with better quality and longer-lasting products. Thanks to its emulsification, texture improvement, anti-staling and shelf life extension properties, it is preferred in many areas from bakery products to dairy products, confectionery to diet foods. It is also an essential ingredient for developing low-calorie products and healthy food alternatives.

This product offers an excellent solution for food manufacturers and is an ideal additive for high quality end products.