|Product Name::||Polyglycerol Esters Of Fatty Acids||Appearance::||Milky White Or Light Yellow Powder|
|Application::||Food Additive, Emulsifier||Brand Name::||VIVID|
|Place Of Origin::||Guangzhou, China||Usage::||Candy,emulsifier, Or Surface Active Agent|
|Packing::||20Kg/carton, Or According To The Request||Key Words::||PGE,Polyglycerol Esters Of Fatty Acids|
E475 Water Soluble Emulsifier,
PGE155 Water Soluble Emulsifier
Low Acid Value Water Soluble Emulsifier PGE155Low Free Glycerol
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 140 (Mainly tetrapoly-) specification
|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|
|Heavy metal (as Pb, mg/kg)||≤1|
PGE155 is used in high quality bakery products, cake emulsifier, whipping topping, non dairy creamer, milk drinking, protein beverage, etc.
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.
Guangzhou Masson Science & Technology Industry Co., Ltd is a professional export-oriented company with a history over twenty years, mainly specialized in Food Ingredients like DMG, PGE, Cake emulsifier etc. The company has achieved ISO9001, HALAL, KOSHER quality system verification and registration.
With our professional services, efficient solution, high quality products and competitive prices, Guangzhou Masson have realized rapid development, and our products have been exported to, South America, Europe, Southeast Asia and Africa etc, enjoying extremely high reputation and praised by wide customers. We always uphold the principle of honesty and trustworthiness.
Contact Person: Masson