CAS 67784-82-1 Polyglycerol Esters Of Fatty Acids Food Additive Emulsifier E475 Powder

CAS 67784-82-1 Polyglycerol Esters Of Fatty Acids Food Additive Emulsifier E475 Powder

Emulsifier E475, also known as polyglycerol esters of fatty acids, is a food additive commonly used as an emulsifying and stabilizing agent in various food products. Here's a description, specification, and application of E475:

Description:

E475 is a group of food additives known as polyglycerol esters of fatty acids. It is produced by esterifying fatty acids with polyglycerol, which is derived from edible sources such as vegetable oils. The specific composition of E475 can vary depending on the types and proportions of fatty acids used in the esterification process.

SPECIFICATION:

Technical data:

• Chemical Name: Polyglycerol Esters of Fatty Acids
• Common Name: Emulsifier E475
• E Number: E475
• Function: Emulsifying agent, stabilizer
• Composition: Emulsifier E475 is a mixture of polyglycerol and fatty acids. It is formed by esterifying fatty acids with polyglycerol.
• Source: Emulsifier E475 can be derived from various sources, including vegetable oils (such as soybean, palm, or sunflower oil).
• Appearance: Emulsifier E475 is typically a yellow to brownish solid or waxy substance, depending on the specific grade and processing.
• Solubility: Emulsifier E475 is soluble in fat and oil but insoluble in water.
• Melting Point: The melting point of Emulsifier E475 can vary depending on the specific composition and fatty acid chain lengths.
• Chemical Stability: Emulsifier E475 is stable under normal storage and processing conditions.
• pH Stability: Emulsifier E475 is relatively stable across a wide pH range.
• Safety: Emulsifier E475 is considered safe for consumption when used in accordance with regulations and within recommended levels. It has been extensively tested for its safety and is approved for use by regulatory authorities worldwide.

Application:

E475 has a wide range of applications in the food industry due to its emulsifying and stabilizing properties. It is commonly used in the production of various food products to improve their texture, stability, and overall quality. Here are some common applications of E475:

1. Bakery Products: E475 is used in the production of baked goods such as bread, cakes, cookies, and pastries. It helps to improve dough handling properties, increase volume, enhance crumb texture, and extend the shelf life of these products.

2. Dairy Products: E475 is used in the production of dairy products like ice cream, whipped toppings, and processed cheese. It helps to stabilize emulsions, prevent fat separation, improve texture and mouthfeel, and enhance the overall stability of these products.

3. Confectionery: E475 is used in the manufacturing of confectionery items such as chocolates, candies, and fillings. It helps to ensure proper dispersion of fats and oils, improve texture, prevent fat bloom, and maintain the desired consistency of these products.

4. Beverages: E475 can be used in the production of beverage emulsions, especially for flavored milk drinks, coffee whiteners, and milkshakes. It helps to stabilize oil-in-water emulsions, prevent phase separation, and enhance the sensory attributes of these beverages.

5. Margarine and Spreads: E475 is used in the production of margarine, spreads, and other fat-based products. It helps to stabilize the emulsion, improve spreadability, and enhance the texture and mouthfeel of these products.

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