Polyglycerol Esters of Fatty Acids PGE Usages

1. Used as emulsifier and crystal improver in margarine, butter, shortening and oyster sauce to prevent oil-water separation and extend shelf life.

2, in the baking food application, make the oil in the dough dispersed more evenly, produce stable small bubbles, increase the volume, reduce the oil content of the product, improve the structure, improve the anti-aging performance of the product.

3, add ice cream products, can make fat particles fine and uniform distribution, improve the stability of emulsion;

4, in the milk, drink products with emulsification, wetting, help dissolve and so on, and has the effect of flavor, aroma, color and so on.

5, used in meat products can prevent starch aging, inhibit contraction, water absorption and hardening.

6, used for candy, chocolate, can prevent grease separation, good taste.
Recommended Adding Amount:
The addition maximum is 0.01% for bread and pastry, while the maximum is 0.3% for ice cream.

Packing & Storage:

Packing: 20kg/ carton, net content 20kg.

Storage: It should be stored in a cool, ventilated and dry place at room temperature. After opening the bag, please seal it to prevent caking. It is forbidden to mix storage and transportation with inflammable, explosive, toxic and harmful substances. Unopened storage period is 18 months

Shipping:

Shipping by sea , by air or express for quantity lower than 100kg.