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Non GMO Surfactant 26855-43-6 PGE Ice Cream Improver Palm Source

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Non GMO Surfactant 26855-43-6 PGE Ice Cream Improver Palm Source

Non GMO Surfactant 26855-43-6 PGE Ice Cream Improver Palm Source
Non GMO Surfactant 26855-43-6 PGE Ice Cream Improver Palm Source Non GMO Surfactant 26855-43-6 PGE Ice Cream Improver Palm Source Non GMO Surfactant 26855-43-6 PGE Ice Cream Improver Palm Source Non GMO Surfactant 26855-43-6 PGE Ice Cream Improver Palm Source Non GMO Surfactant 26855-43-6 PGE Ice Cream Improver Palm Source Non GMO Surfactant 26855-43-6 PGE Ice Cream Improver Palm Source

Large Image :  Non GMO Surfactant 26855-43-6 PGE Ice Cream Improver Palm Source

Product Details:
Place of Origin: Guangzhou, Guangdong, China
Brand Name: VIVID
Certification: FSSC22000, ISO9001 ,MUI HALAL, OU KOSHER
Model Number: E-PGE
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

Non GMO Surfactant 26855-43-6 PGE Ice Cream Improver Palm Source

Description
Physical Character: Water Soluble In 40 ℃, Melting Point 53 ℃ Reason: Better Solubility In Fat Or Water, Make Bubble More Sticky Than DMG
Appearance: Beads/powder, Yellowish Smell: Little Fatty , Neutral, Without Adust Odor
Shelf Life: 1 Year CAS No.: [26855-43-6][67784-82-1 ]
Chemical Name: Octadecanoic Acid Monoester With Di-,tri, Tetrapolyglycerol FDA 21 CFR: §172.854
Content: Di & Tri-poly 40% Above,Synthesis Esters Of Fatty Acid Match: With DMG In Ice-cream
Scheme: Ice-crean,Coconut Beverage, Peanut Beverage, Soya Bean Drink, Bakery Improver, Ice Cream, Non-Dairy Creamer, Whipping Topping CharacteristicC: DMG Analogue, Palm Source, Non-GMO, Lower Melting Point Than DMG
EU. No.: E 475
High Light:

26855-43-6 Ice Cream Improver

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PGE Ice Cream Improver

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Non GMO Surfactant Cream Improver

CAS[26855-43-6] PGE /20KG carton, ice cream improver, HALAL, Palm source, non-GMO, surfactant

 

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.
 
Non GMO Surfactant 26855-43-6 PGE Ice Cream Improver Palm Source 0

Non GMO Surfactant 26855-43-6 PGE Ice Cream Improver Palm Source 1

 

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.

 

 

Contact Details
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Contact Person: Stanley Yen

Tel: +8613632336050

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