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biscuit Food Emulsifiers Polyglycerol Esters of Fatty Acids PGE140

Categories Food Grade Emulsifiers
Place of Origin: Guangzhou, Guangdong, China
Brand Name: Vivid
Certification: ISO ,KOSHER, HALAL, FSSC22000
Model Number: PGE140
MOQ: 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
Application: Margarine|Shortening|Cake emulsifier|Ice cream|Dairy
Product Name: Polyglycerol Esters of Fatty Acids
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    biscuit Food Emulsifiers Polyglycerol Esters of Fatty Acids PGE140

    Biscuit Food Emulsifiers Polyglycerol Esters of Fatty Acids PGE140


    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


    AppearanceBeads
    ColorWhite 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 (℃)53-58
    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.


    Quality biscuit Food Emulsifiers Polyglycerol Esters of Fatty Acids PGE140 for sale
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