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145 KOH/g Water Soluble Emulsifier PGE140 Low Free Glycerol

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145 KOH/g Water Soluble Emulsifier PGE140 Low Free Glycerol

145 KOH/g Water Soluble Emulsifier PGE140 Low Free Glycerol
145 KOH/g Water Soluble Emulsifier PGE140 Low Free Glycerol 145 KOH/g Water Soluble Emulsifier PGE140 Low Free Glycerol 145 KOH/g Water Soluble Emulsifier PGE140 Low Free Glycerol 145 KOH/g Water Soluble Emulsifier PGE140 Low Free Glycerol 145 KOH/g Water Soluble Emulsifier PGE140 Low Free Glycerol 145 KOH/g Water Soluble Emulsifier PGE140 Low Free Glycerol

Large Image :  145 KOH/g Water Soluble Emulsifier PGE140 Low Free Glycerol

Product Details:
Place of Origin: Guangzhou, Guangdong, China
Brand Name: Vivid
Certification: ISO ,KOSHER, HALAL, FSSC22000
Model Number: PGE140
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

145 KOH/g Water Soluble Emulsifier PGE140 Low Free Glycerol

Description
Highlight:

145 KOH/g Water Soluble Emulsifier

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PGE140 Water Soluble Emulsifier

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Low Free Glycerol Emulsifier

 

Low Acid Value Water Soluble Emulsifier PGE140 Low Free Glycerol


 
Description:
 
VIVID Polyglycerol Esters of Fatty Acids PGE140 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 140 (Mainly tetrapoly-) 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:

PGE140 is used in high quality bakery products, cake emulsifier, whipping topping, non dairy creamer, milk drinking, protein beverage, etc.

 

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
Guangzhou Masson Science and Technology Industry Company Limited

Contact Person: Mr. Ben Yiu

Tel: 86-20-81216836-304

Fax: 86-20-81216625

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