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Distilled monoglycerides, mono and diglycerides, polyglycerol ester of fatty acids.

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Edible White food additives emulsifiers Polyglycerol Esters Of Fatty Acids PGE

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Good quality Bakery Emulsifiers for sales
Good quality Bakery Emulsifiers for sales
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Edible White food additives emulsifiers Polyglycerol Esters Of Fatty Acids PGE

China Edible White food additives emulsifiers Polyglycerol Esters Of Fatty Acids PGE supplier

Large Image :  Edible White food additives emulsifiers Polyglycerol Esters Of Fatty Acids PGE

Product Details:

Place of Origin: Guangzhou, Guangdong, China
Brand Name: Vivid
Certification: ISO, HALAL, KOSHER, FSSC22000
Model Number: PGE, E475

Payment & Shipping Terms:

Minimum Order Quantity: 2mt
Price: Please contact sales person
Packaging Details: 20kg/carton
Delivery Time: 7 to 14 days
Payment Terms: Please contact sales person
Supply Ability: 20,000kgs
Detailed Product Description
Certification: HACCP ISO HALAL KOSHER E No.: E475
Product Name: Food Grade Emulsifiers Type: Emulsifiers
Appearance: White To Off-white Waxy Beads Or Powder Application: Margarine, Shortening, Ice Cream

 

 

Edible White food additives emulsifiers Polyglycerol Esters Of Fatty Acids PGE

 

 

Description:

 

VIVID Polyglycerol Esters of Fatty Acids is an emulsifier made from edible, fully hydrogenated vegetable based oil and polyglycerol. It’s widely used in ice cream, confectionaries, noodles, dairy products, meats and margarine, shortening.

 

 

Specifications:

 

 

Item

Unit

Specification

1

Appearance

——

White to off-white

waxy beads or powder

2

Acid value

mg KOH/g

≤ 5.0

3

Saponification value

mg KOH/g

130-145

4

Melting point

Approx. 53

5

Arsenic value

mg/kg

≤ 3

6

  Heavy metal (as Pb) 

mg/kg

≤ 10

 

 

 

Applications:

 

1. Margarine for spreading

    Function: Imparts fine and stable water dispersion. Improve stability and plasticity.

    Dosage: 0.35%-1% of oils and fats

 

2. Margarine for cake/shortening

    Function: Improve stability. Shorten whipping time. Enlarge cake size and keep homogeneous texture.                      Prolong shelf life.

    Dosage: 0.35%-1% of oils and fats

 

3. Cake

    Function: Enlarge cake volume, improve cake texture. Prolong shelf life

    Dosage: 0.3-0.5% of flour, usually using cake gel directly.

 

4. Bread and pastry

    Function: Improve texture and prolong shelf life

    Dosage: 0.5-1% of flour, usually using mixed emulsified oils and fats

 

5. Confections and chocolate

    Function: Improve dispersing of oils and fat. Decrease syrup viscosity and adjust crystalization of                              confections.

    Dosage: 0.3-0.5%

 

6. Ice cream

    Function: Promote emulsifying of dairy fat. Prevent thick ice crystal. Improve mouth feels. Increase                             bulging rate.Improve shape retention.

    Dosage: 0.1-0.3%

 

7. Protein beverage

    Function: Prevent delamination and sedimentation. Provide smooth mouth feel.

    Dosage: 0.5-1%

 

8. Dairy

    Function: Promote dispersing of fats and prevent delamination.

    Dosage: 0.2-0.5%

 

Contact Details
Masson Group Company Limited

Contact Person: Stanley Yen

Tel: +8613427512734

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