| Appearance | Beads or powder |
| Color | Yellow to brown |
| Acid value(mg KOH/g) | ≤3.0 |
| Saponification value(mg KOH/g) | 130-145 |
| Iodine value(g I/100g) | 55-80 or as required |
| Melting point (℃) | ≤20 |
| Arsenic(As)(mg/kg) | ≤3 |
| Heavy metal (as Pb, mg/kg) | ≤10 |
Applications of Polyglycerol Esters Of Fatty Acids(E475):
1. Food field: cake oil, butter, coffee mate, cold food, liquid
solid drink, dairy product, toffee, caramel, fruit candy,
chocolate, bread, biscuit, peanut/walnut/bean/sesame/coconut sauce
(milk), Sausages, ham, rice noodles, noodles, starch, spicy foods,
etc.
2. Cosmetics: Emollients, creams, hair creams, shampoos, etc., as
emulsifiers and thickeners.
3. Medical field: ointment, nutrient solution, etc.
Dosage :
1) Bread: 0.3%-0.5% by the weight of flour in the fats before
whipping or mix with flour in powder form.
2) Cake: 0.3%-0.5% by the weight of fat & oils in 55℃-65℃ and then
mix with other material.
3) Cake emulsifier: 3%-20% of total, mix with other emulsifier in
solid form or melt into sorbitol with other emulsifier as required.
4) Whipping topping: 0.4%-0.8% of total material, melted with fat &
oils in 55℃-65℃.
5) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat
& oils in 55℃-65℃, subject to different purpose.
6) Milk drinking: 0.12%-0.15% of total products above 55℃ with
stirring and homogeneity.
7) Protein beverage: 0.05%-0.15% of total products above 55℃ with
stirring and homogeneity.
8) Ice cream: 0.2-0.3% of total products, melted with fat & oils in
55℃-65℃, subject to different butter, fat & oils or margarine.
9) Margarine, shortening: 0.3%-0.5% by the weight of fat & oils in
55℃-65℃, subject to different purpose.
10) Confections: 1.5%-2% of fat & oils in 55℃-65℃.
