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26855-43-6 SP Cake Gel Ingredient PGE Polyglycerol Esters Fatty Acids Beads

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26855-43-6 SP Cake Gel Ingredient PGE Polyglycerol Esters Fatty Acids Beads

26855-43-6 SP Cake Gel Ingredient PGE Polyglycerol Esters Fatty Acids Beads
26855-43-6 SP Cake Gel Ingredient PGE Polyglycerol Esters Fatty Acids Beads 26855-43-6 SP Cake Gel Ingredient PGE Polyglycerol Esters Fatty Acids Beads 26855-43-6 SP Cake Gel Ingredient PGE Polyglycerol Esters Fatty Acids Beads 26855-43-6 SP Cake Gel Ingredient PGE Polyglycerol Esters Fatty Acids Beads 26855-43-6 SP Cake Gel Ingredient PGE Polyglycerol Esters Fatty Acids Beads 26855-43-6 SP Cake Gel Ingredient PGE Polyglycerol Esters Fatty Acids Beads 26855-43-6 SP Cake Gel Ingredient PGE Polyglycerol Esters Fatty Acids Beads 26855-43-6 SP Cake Gel Ingredient PGE Polyglycerol Esters Fatty Acids Beads 26855-43-6 SP Cake Gel Ingredient PGE Polyglycerol Esters Fatty Acids Beads 26855-43-6 SP Cake Gel Ingredient PGE Polyglycerol Esters Fatty Acids Beads

Large Image :  26855-43-6 SP Cake Gel Ingredient PGE Polyglycerol Esters Fatty Acids Beads

Product Details:
Place of Origin: Guangzhou, Guangdong, China
Brand Name: VIVID
Certification: ISO ,KOSHER, HALAL, FSSC22000
Model Number: PGE155
Payment & Shipping Terms:
Minimum Order Quantity: 2mt
Price: Please contact sales person
Packaging Details: 20kg solid net in carton with PE inner bag.
Delivery Time: 30 days
Payment Terms: Please contact sales person, L/C, T/T
Supply Ability: 15,000kgs solid/ container

26855-43-6 SP Cake Gel Ingredient PGE Polyglycerol Esters Fatty Acids Beads

Description
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
High Light:

Tetra Poly Cake Emulsifier

,

67784-82-1

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.
 
26855-43-6 SP Cake Gel Ingredient PGE Polyglycerol Esters Fatty Acids Beads 0

 

PGE 155 ( Mainly tripoly-) specification

Appearance Beads
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
Arsenic(As)(mg/kg) ≤3
Heavy metal (as Pb, mg/kg) ≤10

 

 

 
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Applications:

 

•    PGE155 is used in cake emulsifier, ice cream, margarine, shortening, etc.

 

Dosage :

 

Application Dosage                                 
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 Details
Masson Group Company Limited

Contact Person: Stanley Yen

Tel: +8613632336050

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