Polyglycerol Esters Of Fatty Acids 20kg Water Soluble Food Grade Emulsifier For Ice Cream

Applications:

• PGE is widely used in milk drinking, protein beverage, ice cream, cake gel, margarine, non-dairy creamer.

• Especially in water soluble emulsion application with solubility above 55℃ water.

• Dosage :

1) Milk drinking: 0.12%-0.15% of total products above 55℃ with stirring and homogeneity.

2) Protein beverage: 0.05%-0.15% of total products above 55℃ with stirring and homogeneity.

3) Ice cream: 0.2-0.3% of total products, above 55℃ water, subject to different butter, fat & oils or margarine.

4) Cake gel: 10%-20% 10%-20% of total products.

5) Margarine: 0.3%-0.5% by the weight of fat & oils in 58℃-65℃, subject to different purpose.

6) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils above 58℃, subject to different purpose.

• When making milk drinking,protein beverage

• Provide emulsifying effect for dairy fat.

• Prevent delamination and sedimentation.

• Provide smooth mouth feel

• When making ice cream

• Enlarge volume; Increase bulging rate.

• Shorten whipping time;

• Prevent thick ice crystal;

• Improve mouth feels;

• Provide creamy texture;

• Improve shape retention.

• When making cake gel

• Adjust α- crystal monoglycerides;

• Increase baking bulging rate;

• Control texture of paste.

• When making margarine

• Adjust oil crystal;

• Prevent water dispersion.

• When making non-dairy creamer

• Give a more uniform fat globule size distribution;

• Improved whitening effect;

• Dissolve in water well;

• Enlarge whipping cream volume;

• Shorten whipping time.