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Margarine Water Soluble Emulsifier / oil water emulsion For Food

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Margarine Water Soluble Emulsifier / oil water emulsion For Food

Margarine Water Soluble Emulsifier / oil water emulsion For Food
Margarine Water Soluble Emulsifier / oil water emulsion For Food Margarine Water Soluble Emulsifier / oil water emulsion For Food Margarine Water Soluble Emulsifier / oil water emulsion For Food Margarine Water Soluble Emulsifier / oil water emulsion For Food

Large Image :  Margarine Water Soluble Emulsifier / oil water emulsion For Food

Product Details:
Place of Origin: Guangzhou, Guangdong, China
Brand Name: Vivid
Certification: ISO ,KOSHER, HALAL, FSSC22000
Model Number: PGE200
Payment & Shipping Terms:
Minimum Order Quantity: 2mt
Price: Please contact sales person
Packaging Details: 20kg solid net in carton with PE inner bag. 20kg liquid net in PP pail.
Delivery Time: 40 to 50days
Payment Terms: Please contact sales person
Supply Ability: 15,000kgs solid/ container

Margarine Water Soluble Emulsifier / oil water emulsion For Food

Description
High Light:

oil water emulsion

,

food emulsifiers

 

Margarine Water Soluble Emulsifier / oil water emulsion For Food

 


 
 
Description: PGE 200 is made from polyglycerol, food fats and oils or with fatty acids.


 
PGE 200 (Mainly tripoly-) specification
 

Appearance Liquid or paste
Color Yellow to brown
Acid value(mg KOH/g) ≤3.0
Saponification value(mg KOH/g) 130-145
Iodine value(g I/100g) 55-80 or as required
Melting point (℃) ≤20
Arsenic(As)(mg/kg) ≤3
Heavy metal (as Pb, mg/kg) ≤10

 

 
 
Applications:

 

PGE200 is used in margarine, shortening, pigment.

 

 

 Dosage :
1) Bread: 0.3%-0.5% by the weight of flour in the fats before whipping or mix with flour in powder form.
2) Cake: 0.3%-0.5% by the weight of fat & oils in 55℃-65℃ and then mix with other material.
3) Cake emulsifier: 3%-20% of total, mix with other emulsifier in solid form or melt into sorbitol with other         emulsifier as required.
4) Whipping topping: 0.4%-0.8% of total material, melted with fat & oils in 55℃-65℃.
5) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils in 55℃-65℃, subject to different       purpose.
6) Milk drinking: 0.12%-0.15% of total products above 55℃ with stirring and homogeneity.

7) Protein beverage: 0.05%-0.15%  of total products above 55℃ with stirring and homogeneity.
8) Ice cream: 0.2-0.3% of total products, melted with fat & oils in 55℃-65℃, subject to different butter, fat       & oils or margarine.
9) Margarine, shortening: 0.3%-0.5% by the weight of fat & oils in 55℃-65℃, subject to different purpose.

10) Confections: 1.5%-2% of fat & oils in 55℃-65℃.
11) Pigment: as dispersion phase with pigment, 1.0-1.5% of oils in another way,
 
•    When making bread

•    Improve crumb softness;

•    Enlarge volume;

•    Provide a fine and uniform crumb structure.
 
 
•    When making cake

•    Enlarge volume;

•    Improve texture;

 

•    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 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.
 

•    When making confections

•    Reduce stickiness and sugar crystallization;

•    Improve eating quality.

 

•    When making pigment

•    Improve pigment which is oils soluble disperse into water.

 

Contact Details
Masson Group Company Limited

Contact Person: Mr. Ben Yiu

Tel: 86-20-81216836-304

Fax: 86-20-81216625

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