Coconut Fatty Acid Distillate is the side product obtained during the refining process of crude coconut oil. It is a reddish brown liquid at room temperature and is mainly used in soap manufacturing industries.
The main reason why Fatty Acid is used more than petrochemicals to produce these products, namely: Fatty Acid is produced from renewable sources while the raw materials from petrochemicals are taken from non-renewable sources, this will certainly be more environmentally friendly and safer.
China food additive Polyglycerol Esters of Fatty Acids(PGE)
Characters:
Straw yellow powder or granular solid which is easily soluble in oils and fats and soluble in organic solvents such as ethanol. It can be dispersed in hot water. Itâ??s an non-ionic surfactant with characteristics such as high temperature and acid� resistance and HLB value is 7.2. And its E code is E475, CAS NO.: 67784-82-1, the usual name is PGE or PGFE.
Chemical Structure:
Applications:
This product is a kind of hydrophilic monoglyceride, and it can produce strong emulsification effect for oils and fats.
1. 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.
2 It can be used in food baking to make oils and fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth.
3. 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.
4. 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.
5. It can be used in meat products to prevent starch aging, shrinkage, water absorption and hardening.
6. It can be used in candies and chocolates to prevent oil-water separation and maintain a good taste.
Usage:
(1) Since this product is easily soluble in oils and fats, you can dissolve it in oils or fats homogeneously before further processing.
(2) You can also dissolve this product in warm water at about 60â?? homogeneously, and then mix it with other raw materials for further use.
Recommended Adding Amount:
The addition maximum is 0.01% for bread and pastry, the maximum is 0.3% for ice cream.
Polyglycerol Esters of Fatty Acids(PGE)
Chemical Structure:
Characters:
Straw yellow powder or granular solid which is easily soluble in oils and fats and soluble in organic solvents such as ethanol. It can be dispersed in hot water. It is an non-ionic surfactant with characteristics such as high temperature and acid� resistance and HLB value is 7.2.
Applications:
This product is a kind of hydrophilic monoglyceride, and it can produce strong emulsification effect for oils and fats.
1. 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.
2 It can be used in food baking to make oils and fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth.
3. 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.
4. 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.
5. It can be used in meat products to prevent starch aging, shrinkage, water absorption and hardening.
6. It can be used in candies and chocolates to prevent oil-water separation and maintain a good taste.
Usage:
(1) Since this product is easily soluble in oils and fats, you can dissolve it in oils or fats homogeneously before further processing.
(2) You can also dissolve this product in warm water at about 60â?? homogeneously, and then mix it with other raw materials for further use.
Recommended Adding Amount:
Malic Acid - A New Generation Acidulant i.e. Citric Acid Substitute
Malic Acid is used as a flavor enhancer in food preparation for confectionaries, beverages, fruit preparations and preserves, desserts, and bakery products. It is also essential in the preparation of medical products such as throat lozenges, cough syrups, effervescent powdered preparations, toothpaste and mouthwash. Additionally, Malic Acid is used in the manufacture of skin care products to rejuvenate and improve skin conditions.
Sunflower fatty acids are obtained as a side product of sunflower seed processing in production of refined sunflower oil. It is a complex mixture of organic acids, including linoleic, oleic, and other acids naturally contained in sunflower oil. Fatty acids are an industrial product that requires further processing and are most commonly used as an ingredient for formula feed supplement production.
Sunflower Fatty Acids represents an indispensable component widely used for the feed compounds. We supply GMP+ certified and technical fatty acids.
They are used In industry as an ingredient in formulations. Fatty acids, isolated from oil and salmiac soapstocks, are used directly in soap making, as well as for the production of glycerin and stearin.
Fatty acids are registered as food additive E570 as a foam stabilizer, glaze and antifoaming agent.
PFAD Is a by-product from refining Crude Palm Oil. It is a light brown solid at room temperature, melting to a brown liquid on heating. Palm Fatty Acid Distillate is used in soap industries, animal feed industries and as raw materials for oleochemical industries. Vitamin E can be extracted from PFAD.
Specifications:
Free Fatty Acids (as palmitic) 70% min
Moisture & Impurities 1.0% max
Saponifiable Matter 95% min(basis 97%)
Fully liquid at above 26C, Brown until reddish
Melting point, C : 24 - 26
pecific gravity (40C/20C) : 0.908 - 0.921
Color : 1 inch cell Lovibond
Red : 12 maximum
Taste : Brand neutral taste. free from rancid or sour taste
Odor : Odorless. Free from rancid odour
Free Fatty Acid (as Lauric Acid). % : 60 Minimum
Iodine Value (Wijs) : 15 Maximum
Moisture & Impurities : 0.5% max
