|Type:||Glycerol Esters Of Fatty Acide. Tri, Tetra-poly||Aim:||SP Cake Gel/ Instant Cake Gel, Margarine/ Shortening, Ice Cream, NonoDairy Creamer, Cake Improver|
|Sort:||Effective Emulsifier||Singular Point:||Purified, Low Content Free Fatty Acids/free Glycerol|
|Color:||White To Ivory||Odor:||Neutral, Without Adust Odor|
|Content:||Di, Tri, Tetra Poly-, Total Above 85%||Warranty:||12 Months|
|EU. No.:||E 475||CAS No.:||[26855-43-6][67784-82-1 ]|
|Chemical Name:||Octadecanoic Acid Monoester With Triglycerol||INS No.:||475|
Tetra Poly Cake Emulsifier,
26855-43-6 SP Cake Gel Ingredient PGE Polyglycerol Esters Fatty Acids Beads
PGE (Polyglycerol Esters of Fatty Acids) beads/20KG box, top brand cake gel ingredient, purified, texture improver,
PGE155 (Polyglycerol Esters of Fatty Acids) purified
Description:Easier to form up a α-crystal structure with water in low temperature ,
VIVID Polyglycerol Esters of Fatty Acids PGE155 is emulsifier made from polyglycerol, palmitic and stearic acid,
with low free glycerol, low acid value and mild odor . The polyglycerol is mostly triglycerol and tetraglycerol
as a result of purification.
It’s widely used in ice cream, non dairy creamer, dairy products,
margarine, shortening, cake gel and so on.
PGE 155 ( Mainly tripoly-) specification
|Color||White or light-yellow|
|Acid value(mg KOH/g)||≤3.0|
|Saponification value(mg KOH/g)||130-145|
|Iodine value(g I/100g)||≤1.0|
|Melting point (℃)||55-58|
|Heavy metal (as Pb, mg/kg)||≤10|
• PGE155 is used in cake emulsifier, ice cream, margarine, shortening, etc.
|Cake emulsifier||3%-20% of total, mix with other emulsifier in solid form or melt into sorbitol with other emulsifier as required.|
|Non-dairy creamer||1.0%-1.5% of total material, melted with fat & oils in 55℃-65℃, subject to different purpose.|
|Bread||0.3%-0.5% by the weight of flour in the fats before whipping or mix with flour in powder form.|
|Milk drinking||0.12%-0.15% of total products above 55℃ with stirring and homogeneity.|
|Cake||0.3%-0.5% by the weight of fat & oils in 55℃-65℃ and then mix with other material.|
|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.|
|Margarine, shortening||0.3%-0.5% by the weight of fat & oils in 55℃-65℃, subject to different purpose.|
• 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.
• When making ice cream
• Avoid forming large ice crystal;
• Improve mouth feels;
• Provide creamy texture;
• Improve stabilization.
Contact Person: Stanley Yen