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Food additives data book - wordpres

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Emulsifiers 368<br />

NAME: Polyglycerol esters of fatty acids<br />

CATEGORY: Emulsifier<br />

FOOD USE: Baked goods/ Cake batters/ Cake fillings/ Cake margarine/ Spreads/ Shortenings/ Synthetic cream/<br />

Toppings<br />

SYNONYMS: E475/ Polyglyceryl esters of fatty acids/ Polyglycerolesters of non-polymerised fatty acids/ PGE<br />

FORMULA: CH2OH-CHOH-CH2-O-CH2·CHOH·CH2·O·CH2·CHOH·CH2·O·CO·(CH2)16·CH3 (for tri-glycerol<br />

stearate)<br />

MOLECULAR MASS: 506<br />

ALTERNATIVE FORMS: Varies according to degree of polymerisation and fatty acid composition<br />

PROPERTIES AND APPEARANCE: Cream to light brown pastes, flakes, beads or powder<br />

MELTING RANGE IN °C 30–58<br />

PURITY %: Total fatty acid ester content min 90<br />

WATER CONTENT MAXIMUM IN %: 2<br />

HEAVY METAL CONTENT MAXIMUM IN 10 (as Pb)<br />

ppm:<br />

ARSENIC CONTENT MAXIMUM IN ppm: 3<br />

ASH MAXIMUM IN %: 0.5<br />

FUNCTION IN FOODS: Generally more hydrophilic than monoglycerides. Improves cake batter performance, viz. crumb<br />

structure and cake volume. Often used together with distilled monoglycerides.<br />

Amylose complexing index 30–34 (poor)<br />

HLB 5–13 (medium polarity)<br />

ALTERNATIVES: Mono-diglycerides/ polysorbates

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