Good quality Cake Gel Emulsifiers
PRODUCT DESCRIPTION
Cake gel emulsifier is made from Propylene Glycol Esters(E477) Glyceryl monostearate(E471) Polyglycerol esters of fatty acids(E475), it is white –off white powder, used for product the cake gel.
INGREDIENT LIST
Food emulsifier: E477, E471, E475
PHYSICAL AND CHEMICAL PARAMETERS
Item | Specification |
Saponification Value | 155-175mgKOH/g |
Acid Value | ≤ 3 |
Iodine value | ≤3.0 |
Melting Point (℃) | 55-65 |
APPEARANCE
white –off white powder
NUTRITIONAL INFORMATION
Values per 100g
| Energy, Kj/Kcal | 2500/600 |
| Protein, g | < 1 |
| Carbohdrate, g | 60 |
| Dietary fiber, g | absent |
| Fat, g | 38 |
| Sodium, g | absent |
FOOD CONTAMINANT
Raw materials are guaranteed food grade in conformity with the applicable legislation on:
Heavy metals
INDICATIVE MICROBIOLOGICAL VALUES
GMO INFORMATION
It is made from vegetable source without any GMO materials.
IRRADIATION INFORMATION
We hereby certify that the cake gel emulsifier is free from radiation.
Shelf life:
Store in cool warehouse, and the shelf life is one year under the sealing situation.
FAQ
Can the cake gel emulsifier only used for cake products?
Answer: The cake gel emulsifier usually used in cake, bread, and it can be ingredients of production paste form cake gel as well.
Why the cake gel emulsifer price is higher than final product cake gel?
Answer: Use cake gel to produce cake gel, it is means to dilute the cake gel emulsifier, in cake gel product, has others ingredinets, all the food materials mixed and have a reactive in the reactor. So, the cake gel emulsifier price is higher than the final cake gel product.
The cake gel emulsifier is a compound products?
Answer: Yes, it is a compound additive, all the ingredinets are food emulsifiers.
Cake gel emulsifiers, can used in bakery products directly?
Answer: It can be used the bakery products directly, for example, put them into the flour.
Where did we export the cake gel emulsifiers before?
Answer: We export the cake gel emulsifers to south america, asia and so on.
