Emulsifiers and Food Additives PGE Polyglycerol Esters E475
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.
Dosage :
1) Bread: 0.3%-0.5% by the weight of flour in the fats before
whipping or mix with flour in powder form.
2) Cake: 0.3%-0.5% by the weight of fat & oils in 55℃-65℃ and then
mix with other material.
3) Cake emulsifier: 3%-20% of total, mix with other emulsifier in
solid form or melt into sorbitol with other emulsifier as required.
4) Whipping topping: 0.4%-0.8% of total material, melted with fat &
oils in 55℃-65℃.
5) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat
& oils in 55℃-65℃, subject to different purpose.
6) Milk drinking: 0.12%-0.15% of total products above 55℃ with
stirring and homogeneity.
7) Protein beverage: 0.05%-0.15% of total products above 55℃ with
stirring and homogeneity.
8) Ice cream: 0.2-0.3% of total products, melted with fat & oils in
55℃-65℃, subject to different butter, fat & oils or margarine.
9) Margarine, shortening: 0.3%-0.5% by the weight of fat & oils in
55℃-65℃, subject to different purpose.
10) Confections: 1.5%-2% of fat & oils in 55℃-65℃.
11) Pigment: as dispersion phase with pigment, 1.0-1.5% of oils in
another way,
• When making bread
• Improve crumb softness;
• Enlarge volume;
• Provide a fine and uniform crumb structure.
• When making cake
• Enlarge volume;
• Improve texture;
• When making cake emulsifier
• Adjust DMG to be α- crystal monoglycerides with water;
• Increase water solubility;
• Increase baking bulging rate;
• Control texture of paste.
• When making whipping topping
• Increase bubble rate;
• Shorten whipping time;
• When making non-dairy creamer
• Give a more uniform fat globule size distribution;
• Improved whitening effect;
• Dissolve in water well.
• When making margarine /shortening
• Adjust oil crystal;
• Increase solid objects;
• Adjust margarine appearance like sheen, texture;
• Prevent water dispersion in margarine;
• Shorten whipping time in use.
• When making ice cream
• Avoid forming large ice crystal;
• Improve mouth feels;
• Provide creamy texture;
• Improve stabilization.
• When making confections
• Reduce stickiness and sugar crystallization;
• Improve eating quality.
• When making pigment
• Improve pigment which is oils soluble disperse into water.
Company Profile
Guangzhou Masson Science &Technoligy Industry Co.,Ltd,
ISO9001:2000, HACCP, Kosher and Halal approved, focuses on the
researching, producing and technical service.
We have the consummate composing and appliance lab with state of
the art inspection equipments. The products specification could
adapt to State Standard, FCC or EU standard at customers option. We
are sure to provide the reliable solution for our customers any
time.
Our prime business is food emulsifier (GMS, DMG, SSL, CSL, DATEM,
PGE, SPAN60 etc), flour treatment agents, which are used in bakery,
dairy, meat, vegetable oil and flour products etc as food
ingredient.
Our company implements the policy of people-oriented, sincere
management; lived with quality, ensure the security.
