Masson Group Company Limited

  Guangzhou Masson Science & Technology Industrial Co., Ltd.

                    (Part of Masson Group Company Limited)

An integrate emulsifier industrial base, rooted in food additive area for 20 years.

Superior DMG, PGE, CITREM

Home
Products
About Us
Factory Tour
Quality Control
Contact Us
Request A Quote
Home ProductsIce Cream Emulsifiers

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

Certification
China Masson Group Company Limited certification
China Masson Group Company Limited certification
XXX has been very satisfied with Masson.

—— Mr. d'Autume

I'm Online Chat Now

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 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
Detailed Product 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

,

67784-82-1

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
Masson Group Company Limited

Contact Person: Stanley Yen

Tel: +8613427512734

Send your inquiry directly to us (0 / 3000)