KondiDoc: технологические расчеты в кондитерском производстве

emulsifier E475 (E475)
(dry 100

Recommendation: можно использовать

Characteristics/description of raw materials: A food emulsifier obtained by polycondensation of glycerol to polyglycerol followed by transesterification with free fatty acids, containing at least 90% fatty acid ester, which is an oily viscous liquid from light yellow to amber in color or a waxy substance from yellow-brown to brown.

E475 Polyglycerol esters of fatty acids
Basic indicators
 energy value (Energy)900 kcalSupplier data
 proteins (Protein)0 gSupplier data
 fats (Total lipid (fat))100 gSupplier data
  Including, vegetable fats100 g
 carbohydrates0 gSupplier data
  Including, mono- and disaccharides (sahara)0 gSupplier data
physical and chemical indicators
 sugar0 gSupplier data
 fat100 gSupplier data
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data

All raw materials are publicly available.

List of raw

Emulsifier E475 included in recipes:

No more than 100 recipes shown (the last modified ones are selected)