Masson Group Company Limited

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

Home
Products
About Us
Factory Tour
Quality Control
Contact Us
Request A Quote
Home ProductsWater Soluble Emulsifier

Improve Crumb Softness Water Soluble Emulsifier PGE200 Enlarge Volume

Certification
Good quality Bakery Emulsifiers for sales
Good quality Bakery Emulsifiers for sales
XXX has been very satisfied with Masson.

—— Mr. d'Autume

I'm Online Chat Now

Improve Crumb Softness Water Soluble Emulsifier PGE200 Enlarge Volume

China Improve Crumb Softness Water Soluble Emulsifier PGE200 Enlarge Volume supplier
Improve Crumb Softness Water Soluble Emulsifier PGE200 Enlarge Volume supplier Improve Crumb Softness Water Soluble Emulsifier PGE200 Enlarge Volume supplier Improve Crumb Softness Water Soluble Emulsifier PGE200 Enlarge Volume supplier Improve Crumb Softness Water Soluble Emulsifier PGE200 Enlarge Volume supplier

Large Image :  Improve Crumb Softness Water Soluble Emulsifier PGE200 Enlarge Volume

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
Contact Now
Detailed Product Description

 

Improve Crumb Softness Water Soluble Emulsifier PGE200 Enlarge Volume

 

 
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: Stanley Yen

Tel: +8613427512734

Send your inquiry directly to us (0 / 3000)