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Glycerol fatty acid esters

Function: Emulsifier, stabilizer, thickener, anti-caking agent Description: Polyglycerol fatty acid esters are made from the esterification reaction of polyglycerol with fatty acids of different degrees of polymerization. They are non-ionic surfactants with a wide HLB value, exhibiting high temperature, salt, and acid resistance. Characteristics: Light yellow to yellow flakes or powder, easily soluble in oil, ethanol, and organic solvents, and easily dispersed in hot water.

Product Category： Glycerol fatty acid esters

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Product description

Polyglycerol esters of fatty acids

CNS No. 10.022 INS No. 475
Function: Emulsifier, stabilizer, thickener, anti-caking agent

Polyglycerol esters of fatty acids are made from the esterification reaction of polyglycerol with fatty acids of different polymerization degrees. It is a non-ionic surfactant with a wide HLB value (2-18) and has high temperature, salt, and acid resistance.
Characteristics:Pale yellow to yellow flakes or powder, easily soluble in ethanol and organic solvents, easily dispersed in hot water, with a unique smell of polyglycerol.

Standard: GB1886.178-2016

Item	Index
Sensory	Pale yellow to brown, oily to very viscous liquid, plastic soft, hard waxy or powdery solid.
Acid value (asKOH) / (mg/g)	≤ 12
Iodine value/ %	Complies with claims
Saponification value / (mgKOH/g)	Complies with claims
Ash residuew/ %	≤ 1.5
Lead (Pb) / (mg/kg)	≤ 2.0

Application range:This product has excellent emulsifying ability and can emulsify fats well, suitable for various food, cosmetics, and health products.

List of applications for polyglycerol fatty acid esters according to the National Food Safety Standard GB 2760:

Food classification number	Usage range (19category)	Maximum usage amount （g/kg）	Remarks
01.01.03	Modified milk	10.0
01.03.02	Modified milk powder and modified cream powder	10.0
01.05	Light cream and similar foods	10.0
02.0	Fats, oils, and emulsified fat products（02.01.01.01(excluding vegetable oils)	20.0
02.01.01.01	Vegetable oils (for frying only)	10.0
03.0	Frozen beverages (03.04excluding edible ice)	10.0
04.05.02.01	Cooked nuts and seeds (for fried nuts and seeds only)	10.0
05.01	Cocoa products, chocolate, and chocolate products, including cocoa butter substitutes and products	10.0
05.02	Candy	5.0
06.03.02.04	Batter (such as for fish and poultry), coating powder, frying powder	10.0
06.06	Instant cereals, including rolled oats (flakes)	10.0
06.07	Convenient rice and noodle products	10.0
07.0	Baked goods	10.0
12.0	Seasonings (for puffed food seasonings only)	10.0
12.10.01	Solid compound seasonings	10.0
12.10.02	Semi-solid compound seasonings	10.0
14.0	Beverages (14.01excluding packaged beverage water)	10.0	Solid beverages increase usage according to dilution ratio
16.01	Jelly	10.0	For jelly powder, increase usage according to preparation ratio
16.06	Puffed food	10.0

Recommended usage methods:

1. Add to oil, heat to dissolve, and then use;

2. Add to water, heat to 70-80℃, stir to dissolve, and then use;

3. During production, add and mix evenly with other powdered ingredients before use.

Storage and shelf life:Must be sealed and stored in a ventilated, cool, and dry place. Shelf life is 12 months.

Packaging:10kg/box, 25kg/bag/barrel (special packaging can be customized).

Usage range and dosage:See the National Food Safety Standard GB 2760 for details.

For specifications of various models and their roles and effects in products, please contact us.

Keywords:

乳化剂
聚甘油脂肪酸酯
稳定剂

byword：

Glycerol fatty acid esters

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