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Product Details:
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| 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 | ||
| Highlight: | 26855-43-6,67784-82-1 |
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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.
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 Person: Mr. Ben Yiu
Tel: 86-20-81216836-304
Fax: 86-20-81216625
