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Product Details:
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| Appearance: | White Powder | Product Name: | Polyglycerol Esters Of Fatty Acids(PGE) |
|---|---|---|---|
| Application: | Bakery, Milk Powder | Material: | Natural Vegetable Oil And Fat |
| E Code: | E475 | Shelf Life: | 24 Months |
| Port: | Guangzhou | MOQ: | 2MT |
| Packaging: | 20kg/Carton | ||
| High Light: | food grade emulsifiers,common food emulsifiers |
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Edible White Polyglycerol Esters Of Fatty Acids PGE For Shortening
Description:
VIVIDⓇ Polyglycerol Esters of Fatty Acids is an emulsifier made from edible, fully hydrogenated vegetable based oil and polyglycerol. It’s widely used in ice cream, confectionaries, noodles, dairy products, meats and margarine, shortening.
Specifications:
|
|
Item |
Unit |
Specification |
|
1 |
Appearance |
—— |
White to off-white waxy beads or powder |
|
2 |
Acid value |
mg KOH/g |
≤ 5.0 |
|
3 |
Saponification value |
mg KOH/g |
130-145 |
|
4 |
Melting point |
℃ |
Approx. 53 |
|
5 |
Arsenic value |
mg/kg |
≤ 3 |
|
6 |
Heavy metal (as Pb) |
mg/kg |
≤ 10 |
Applications:
|
Application range |
Function |
Suggested dosage |
|
Margarine for spreading |
Imparts fine and stable water dispersion. Improve stability and plasticity. |
0.35%-1% of oils and fats |
|
Margarine for cake/shortening |
Improve stability. Shorten whipping time. Enlarge cake size and keep homogeneous texture. Prolong shelf life. |
0.35%-1% of oils and fats |
|
Shortening |
Adjust oil crystal. Improve stability and whipping strength. |
1-2% |
|
Whipping cream |
Shorten whipping time. Improve foam volume and structure. Create a nice and stiff foams. |
0.4-0.8%,usually with DMG and Span 60 |
|
Coffeemate |
Give a more uniform fat globule size distribution resulting in improved whitening effect and disslove in water well. |
0.5-1% of oils and fats |
|
Cake emulsifier |
Enlarge cake volume, improve cake texture and paste stability. Prolong shelf life |
0.5-1.5%,usually with DMG,Span60 and PGMS |
|
Cake |
Enlarge cake volume, improve cake texture. Prolong shelf life |
0.3-0.5% of flour, usually using cake gel directly. |
|
Bread and pastry |
Improve texture and prolong shelf life |
0.5-1% of flour, usually using mixed emulsified oils and fats |
|
Confections and chocolate |
Improve dispersing of oils and fat. Decrease syrup viscosity and adjust crystalization of confections. |
0.3-0.5% |
|
Ice cream |
Promote emulsifying of dairy fat. Prevent thick ice crystal. Improve mouth feels. Increase bulging rate.Improve shape retention. |
0.1-0.3% |
|
Protein beverage |
Prevent delamination and sedimentation. Provide smooth mouth feel. |
0.5-1% |
|
Dairy |
Promote dispersing of fats and prevent delamination. |
0.2-0.5% |
Contact Person: Mr. Ben Yiu
Tel: 86-20-81216836-304
Fax: 86-20-81216625
