Polyglycerol Esters E475 PGE200 Food Emulsifier Powder - 130-145 Saponification Value for Pastry Industry
Price:
Please contact sales person
MOQ:
2mt
Delivery Time:
40 to 50days
Brand:
Vivid
Product Description
Product Overview
Polyglycerol Esters of Fatty Acids (PGE200) is a high-performance food-grade emulsifier specifically formulated for the pastry industry. This versatile emulsifying agent features excellent dispersibility in water and solubility in oil, making it ideal for various bakery applications including bread, cakes, margarine, and confections.
Technical Specifications
| Parameter | Specification |
|---|---|
| Appearance | Beads or powder |
| Color | Yellow to brown |
| Acid value (mg KOH/g) | ≤3.0 |
| Saponification value (mg KOH/g) | 130-145 |
| Iodine value (g I/100g) | 55-80 or as required |
| Melting point (°C) | ≤20 |
| Arsenic (As) (mg/kg) | ≤3 |
| Heavy metal (as Pb, mg/kg) | ≤10 |
Recommended Dosage Guidelines
Optimal usage levels vary by application to ensure maximum performance:
- Bread: 0.3%-0.5% by flour weight
- Cake: 0.3%-0.5% by fat & oils weight at 55℃-65℃
- Cake emulsifier: 3%-20% of total mixture
- Whipping topping: 0.4%-0.8% of total material
- Non-dairy creamer: 1.0%-1.5% of total material
- Milk drinking: 0.12%-0.15% of total products above 55℃
- Protein beverage: 0.05%-0.15% of total products
- Ice cream: 0.2%-0.3% of total products
- Margarine/shortening: 0.3%-0.5% by fat & oils weight
- Confections: 1.5%-2% of fat & oils
- Pigment: 1.0%-1.5% of oils as dispersion phase
Application Benefits
Bread Production
- Improves crumb softness
- Enlarges volume
- Provides fine and uniform crumb structure
Cake Manufacturing
- Enlarges volume
- Improves texture quality
Cake Emulsifier Applications
- Adjusts DMG to α-crystal monoglycerides with water
- Increases water solubility
- Enhances baking bulging rate
- Controls paste texture
Whipping Topping
- Increases bubble rate
- Shortens whipping time
Non-Dairy Creamer
- Creates uniform fat globule size distribution
- Improves whitening effect
- Enhances water solubility
Margarine & Shortening
- Adjusts oil crystal formation
- Increases solid content
- Improves appearance, sheen, and texture
- Prevents water dispersion
- Reduces whipping time
Ice Cream Production
- Prevents large ice crystal formation
- Improves mouthfeel
- Provides creamy texture
- Enhances stabilization
Confections
- Reduces stickiness and sugar crystallization
- Improves eating quality
Pigment Applications
- Improves dispersion of oil-soluble pigments into water
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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