Food Grade Polyglycerol Esters PGE155 Emulsifier for Shortening with 53℃ Melting Point and 130-145 Saponification Value
Price:
Negotiable
MOQ:
Negotiable
Delivery Time:
Negotiable
Brand:
VIVID
Product Description
Product Overview
VIVIDⓇ Polyglycerol Esters of Fatty Acids (PGE) is a premium food-grade emulsifier manufactured from edible, fully hydrogenated vegetable-based oil and polyglycerol. This versatile ingredient is specifically formulated for shortening applications and widely used across multiple food industries.
Technical Specifications
| Item | Unit | Specification |
|---|---|---|
| Appearance | ---- | White to off-white waxy beads or powder |
| Acid value | mg KOH/g | ≤ 5.0 |
| Saponification value | mg KOH/g | 130-145 |
| Melting point | ℃ | Approx. 53 |
| Arsenic value | mg/kg | ≤ 3 |
| Heavy metal (as Pb) | mg/kg | ≤ 10 |
Applications & Usage Guidelines
| Application Range | Function | Suggested Dosage |
|---|---|---|
| Margarine for spreading | Imparts fine and stable water dispersion. Improves stability and plasticity. | 0.35%-1% of oils and fats |
| Margarine for cake/shortening | Improves stability. Shortens whipping time. Enlarges cake size and maintains homogeneous texture. Prolongs shelf life. | 0.35%-1% of oils and fats |
| Shortening | Adjusts oil crystal. Improves stability and whipping strength. | 1-2% |
| Whipping cream | Shortens whipping time. Improves foam volume and structure. Creates nice and stiff foams. | 0.4-0.8%, usually with DMG and Span 60 |
| Coffeemate | Provides uniform fat globule size distribution for improved whitening effect and better water dissolution. | 0.5-1% of oils and fats |
| Cake emulsifier | Enlarges cake volume, improves cake texture and paste stability. Prolongs shelf life. | 0.5-1.5%, usually with DMG, Span60 and PGMS |
| Cake | Enlarges cake volume, improves cake texture. Prolongs shelf life. | 0.3-0.5% of flour, usually using cake gel directly. |
| Bread and pastry | Improves texture and prolongs shelf life. | 0.5-1% of flour, usually using mixed emulsified oils and fats |
| Confections and chocolate | Improves dispersing of oils and fat. Decreases syrup viscosity and adjusts crystallization of confections. | 0.3-0.5% |
| Ice cream | Promotes emulsifying of dairy fat. Prevents thick ice crystal. Improves mouth feel. Increases bulging rate. Improves shape retention. | 0.1-0.3% |
| Protein beverage | Prevents delamination and sedimentation. Provides smooth mouth feel. | 0.5-1% |
| Dairy | Promotes dispersing of fats and prevents delamination. | 0.2-0.5% |
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Company
Guangzhou Masson Science and Technology Industry Company Limited
Location
Shuiyin Rd. 17-2, Yuexiu District, Guangzhou 510075,Guangdong, China
Contact Person
Ben Yiu