Polyglycerol Esters of Fatty Acids PGE Usages
1. Used as emulsifier and crystal improver in margarine, butter,
shortening and oyster sauce to prevent oil-water separation and
extend shelf life.
2, in the baking food application, make the oil in the dough
dispersed more evenly, produce stable small bubbles, increase the
volume, reduce the oil content of the product, improve the
structure, improve the anti-aging performance of the product.
3, add ice cream products, can make fat particles fine and uniform
distribution, improve the stability of emulsion;
4, in the milk, drink products with emulsification, wetting, help
dissolve and so on, and has the effect of flavor, aroma, color and
so on.
5, used in meat products can prevent starch aging, inhibit
contraction, water absorption and hardening.
6, used for candy, chocolate, can prevent grease separation, good
taste.
Recommended Adding Amount:
The addition maximum is 0.01% for bread and pastry, while the
maximum is 0.3% for ice cream.
| APPEARANCE | Light yellow powder | Light yellow powder |
| Acid value (mgKOH/g) | ≤5.0 | 0.97 |
| SAPONIFICATION VALUE (mgKOH/g) | 120-150 | 140 |
| iodine value (g/100g) | ≤3.0 | 1.2 |
| HEAVY METALS(as Pb) (mg/kg) | ≤10 | <10 |
| ARSENIC (As) (mg/kg) | ≤ 3 | <3 |
| Melting point | 50-60 | 53 |
Packing & Storage:
Packing: 20kg/ carton, net content 20kg.
Storage: It should be stored in a cool, ventilated and dry place at
room temperature. After opening the bag, please seal it to prevent
caking. It is forbidden to mix storage and transportation with
inflammable, explosive, toxic and harmful substances. Unopened
storage period is 18 months
Shipping:
Shipping by sea , by air or express for quantity lower than 100kg.
