|
Product Details:
|
| Type: | Glycerol Esters Of Fatty Acide. Tri, Tetra-poly | Aim: | SP Cake Gel/ Instant Cake Gel, Margarine/ Shortening, Ice Cream, NonoDairy Creamer, Cake Improver |
|---|---|---|---|
| Sort: | Effective Emulsifier | Singular Point: | Purified, Low Content Free Fatty Acids/free Glycerol |
| Color: | White To Ivory | Odor: | Neutral, Without Adust Odor |
| Content: | Di, Tri, Tetra Poly-, Total Above 85% | Warranty: | 12 Months |
| EU. No.: | E 475 | CAS No.: | [26855-43-6][67784-82-1 ] |
| Chemical Name: | Octadecanoic Acid Monoester With Triglycerol | INS No.: | 475 |
| High Light: | Tetra Poly Cake Emulsifier,67784-82-1 |
||
26855-43-6 SP Cake Gel Ingredient PGE Polyglycerol Esters Fatty Acids Beads
PGE (Polyglycerol Esters of Fatty Acids) beads/20KG box, top brand cake gel ingredient, purified, texture improver,
PGE155 (Polyglycerol Esters of Fatty Acids) purified
Description:Easier to form up a α-crystal structure with water in low temperature ,
VIVID Polyglycerol Esters of Fatty Acids PGE155 is emulsifier made from polyglycerol, palmitic and stearic acid,
with low free glycerol, low acid value and mild odor . The polyglycerol is mostly triglycerol and tetraglycerol
as a result of purification.
It’s widely used in ice cream, non dairy creamer, dairy products,
margarine, shortening, cake gel and so on.
PGE 155 ( Mainly tripoly-) specification
| Appearance | Beads |
| Color | White or light-yellow |
| Acid value(mg KOH/g) | ≤3.0 |
| Saponification value(mg KOH/g) | 130-145 |
| Iodine value(g I/100g) | ≤1.0 |
| Melting point (℃) | 55-58 |
| Arsenic(As)(mg/kg) | ≤3 |
| Heavy metal (as Pb, mg/kg) | ≤10 |
Applications:
• PGE155 is used in cake emulsifier, ice cream, margarine, shortening, etc.
Dosage :
| Application | Dosage |
| Cake emulsifier | 3%-20% of total, mix with other emulsifier in solid form or melt into sorbitol with other emulsifier as required. |
| Non-dairy creamer | 1.0%-1.5% of total material, melted with fat & oils in 55℃-65℃, subject to different purpose. |
| Bread | 0.3%-0.5% by the weight of flour in the fats before whipping or mix with flour in powder form. |
| Milk drinking | 0.12%-0.15% of total products above 55℃ with stirring and homogeneity. |
| Cake | 0.3%-0.5% by the weight of fat & oils in 55℃-65℃ and then mix with other material. |
| 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. |
| Margarine, shortening | 0.3%-0.5% by the weight of fat & oils in 55℃-65℃, subject to different purpose. |
• 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.
• When making ice cream
• Avoid forming large ice crystal;
• Improve mouth feels;
• Provide creamy texture;
• Improve stabilization.
Contact Person: Mr. Ben Yiu
Tel: 86-20-81216836-304
Fax: 86-20-81216625
