Introduction
Ingreda Anti-clouding Agent (E 475) is a combination of polyglycerol and natural fats. The fats used are primarily of plant origin but can also be sourced from animal fats. Ingreda Anti-clouding is a new type of non-ionic surfactant with excellent performance. Due to its emulsification, dispersion, wetting, and stability properties, it can be applied in various product areas.
Characteristics
Food emulsification is the most important application of polyglycerol esters of fatty acids. It can be used in water-in-oil (W/O), oil-in-water (O/W) emulsions, or double emulsions.
It acts as a viscosity regulator. For example, chocolate contains cocoa powder, milk powder, and sucrose. These components have different properties and are not compatible, resulting in poor dispersion. Polyglycerol esters of fatty acids help improve the dispersion of these components, reducing viscosity.
It has antimicrobial and freshness-preserving effects. With different structures, it targets various antimicrobial effects, especially shorter chain lengths (C8-12), which have the ability to combat bacteria, molds, and yeast.
Applications of Anti-clouding Agent (E 475)
- Margarine, butter, shortening, and lard to prevent water separation and extend shelf life.
- Cream to ensure a smoother mixture, prevent the formation of large ice crystals, and create a smooth texture.
- Soft drinks as an emulsifier to enhance flavor and color.
- Starchy products to prevent starch aging, shrinkage, and hardening.
- Candy and chocolate to prevent oil-water phase separation and maintain good flavor.
In addition to Distilled monoglyceride, Ingreda also provides emulsifier E 471.
