Polyglycerol esters of fatty acid produced from raw materials
derived from vegetable origin, is one of the most widely used emulsifier in the food industry. Its main
functions are: emulsification, viscosity adjustment,
crystallization adjustment, quality improvement, antibacterial and
so on.
Applications:
• PGE is widely used in milk drinking, protein beverage, ice cream,
cake gel, margarine, non-dairy creamer.
• Especially in water soluble emulsion application with solubility
above 55℃ water.
- Obtaining stable, fine emulsions
- Uniforms distribution of components in the product
- Improves aeration of whipped masses - Uniforms distribution of
fat in the dough.
- Simplifies the mechanical processing of the dough.
• Dosage :
1) Milk drinking: 0.12%-0.15% of total products above 55℃ with
stirring and homogeneity.
2) Protein beverage: 0.05%-0.15% of total products above 55℃ with
stirring and homogeneity.
3) Ice cream: 0.2-0.3% of total products, above 55℃ water, subject
to different butter, fat & oils or margarine.
4) Cake gel: 10%-20% 10%-20% of total products.
5) Margarine: 0.3%-0.5% by the weight of fat & oils in 58℃-65℃,
subject to different purpose.
6) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat
& oils above 58℃, subject to different purpose.
• When making milk drinking,protein beverage
• Provide emulsifying effect for dairy fat.
• Prevent delamination and sedimentation.
• Provide smooth mouth feel
• When making ice cream
• Enlarge volume; Increase bulging rate.
• Shorten whipping time;
• Prevent thick ice crystal;
• Improve mouth feels;
• Provide creamy texture;
• Improve shape retention.
• When making cake gel
• Adjust α- crystal monoglycerides;
• Increase baking bulging rate;
• Control texture of paste.
• When making margarine
• Adjust oil crystal;
• Prevent water dispersion.
• When making non-dairy creamer
• Give a more uniform fat globule size distribution;
• Improved whitening effect;
• Dissolve in water well;
• Enlarge whipping cream volume;
• Shorten whipping time.
