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. S est to add quantity as follows: 0.1% 2.0%

Specification:

Application:

This product is a kind of hydrophilic monoglyceride, and it can produce strong emulsification effect for oils and fats.
- It can be used in margarine, butter, shortening oil and oyster sauce as emulsifier and crystal modifying additive to prevent oil-water separation and prolong the preservation period.
-It can be used in food baking to make oils an fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth.
- It can be added into ice cream to make all components mixed more homogeneous, prevent forming of big ice crystal, help produce fine and dense pore structure, enhance its expansion ratio and produce smooth and fine feeling in mouth.
-It can be used in milk beverage as emulsifier, wetting agent, cosolvent and so on. It can also enhance flavor, aroma and color of them.
-It can be used in meat products to prevent starch aging, shrinkage, water absorption and hardening.
- It can be used in candies and chocolates to prevent oil-water separation and maintain a good taste.