Masson PGE155 Polyglycerol Esters of Fatty Aids Food Grade
Emulsifiers
Polyglycerol Esters of Fatty Aids is a kind of widely used grease
chemical products, It is the most widely used and biggest dosage
emulsifier in food &beverage and daily chemical industry.White
waxy flake or solid, insoluble in water, mixed with hot water by
the strong oscillation can be dispersed in the water, is
water-in-oil type emulsifier.
Specification:
Properties:
(1)Good emulsifying, dispersing, stabilizing Properties;
In the food &beverage processing oil-water separation often
occurs, in order to improve product quality and prolong shelf life.
Emulsifier is usually added during the procession, it will
stabilize the mixed phase, and form a uniform emulsion. So that to
avoid and prevent oil-water separation, stratification,
precipitation happen in food &beverage and beverage,
(2)Starch anti-aging effects;
DMG can form complexes with protein and starch, and can form
insoluble complexes with amylose starch to prevent the
recrystallization after cooling to prevent the aging of starch
retrogradation, making bread, cake, potato products and other
starch-rich food &beverages remain fresh and soft for a long
time.
(3)To improve the fats crystallization;
Molecular distilled monoglycerides can orient in the surface of
greese, control and stabilize greese crystallizing, especially in
margarine, shortening and other oils and fats products, . It can
also improve the plasticity and ductility to prevent the condensate
layer and so on.
