Good Quality Emulsifiers E475 PGE 155Polyglycerol Esters Of Fatty
Acids 20kg Carton
Fatty Acids Ester of Polyglycerol
Description: By the way to reserve sodium salt like sodium stearate, sodium
glycryl,
water solubility perform well in ice-cream, beverage nondairy
application.
VIVID Polyglycerol Esters of Fatty Acids PGE is emulsifier made
from polyglycerol, palmitic and stearic acid.
The polyglycerol is uniform distributed by di-, tri-,
tetra-polyglycerol.
It should be stored at 25℃/77℉ max and 80% relative humidity max,
away from sunlight and odorous products.
It has a shelf life 12 months in original package.
PGE ( tripoly- on average) specification
| Appearance | Beads |
| Color | White or light-yellow |
| Acid value(mg KOH/g) | ≤5.0 |
| Saponification value(mg KOH/g) | 130-145 |
| Iodine value(g I/100g) | ≤1.0 |
| Melting point (℃) | 53-55 |
| Arsenic(As)(mg/kg) | ≤3 |
| Heavy metal (as Pb, mg/kg) | ≤10 |
Applications:
• PGE is used in cake emulsifier, ice cream, margarine, shortening,
etc.
Dosage :
| Application | Dosage |
| Non-dairy creamer | 1.0%-1.5% of total material, melted with fat & oils in 55℃-65℃,
subject to different purpose. |
| Milk drinking | 0.12%-0.15% of total products above 55℃ with stirring and
homogeneity. |
| Protein beverage | 0.05%-0.15% of total products above 55℃ with stirring and
homogeneity. |
| Whipping topping | 0.4%-0.8% of total material, melted with fat & oils in 55℃-65℃ |
| Ice cream | 0.2-0.3% of total products, melted with fat & oils in 55℃-65℃,
subject to different butter, fat & oils or margarine. |
• When making ice cream
• Avoid forming large ice crystal;
• Improve mouth feels;
• Provide creamy texture;
• Improve stabilization.
• 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 bread
• Improve crumb softness;
• Enlarge volume;
• Provide a fine and uniform crumb structure.
• When making cake
• Enlarge volume;
• Improve texture;
• 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.
