VIVID PGE155 Polyglycerol Esters Emulsifier Beads - 55-58°C Melting Point, Acid Value ≤3.0 mg KOH/g
Price:
Please contact sales person
MOQ:
2mt
Delivery Time:
40 to 50days
Brand:
Vivid
Product Description
VIVID Polyglycerol Esters of Fatty Acids PGE155 is a water-soluble emulsifier manufactured from polyglycerol, palmitic acid, and stearic acid. This high-purity formulation features low free glycerol content, minimal acid value, and mild odor characteristics. The polyglycerol component primarily consists of triglycerol and tetraglycerol achieved through advanced purification processes.
Product Specifications
| Parameter | Specification |
|---|---|
| Appearance | Beads |
| 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 (°C) | 55-58 |
| Arsenic (As) (mg/kg) | ≤3 |
| Heavy metal (as Pb, mg/kg) | ≤10 |
Industry Applications
PGE155 is extensively utilized in multiple food processing sectors including ice cream production, non-dairy creamers, dairy products, margarine, shortening, cake gels, and various bakery applications.
Recommended Usage Guidelines
Dosage by Application
- Bread: 0.3%-0.5% by flour weight, mixed with fats before whipping or combined with flour in powder form
- Cake: 0.3%-0.5% by fat/oil weight at 55°C-65°C, then blended with other ingredients
- Cake Emulsifier: 3%-20% of total, combined with other emulsifiers in solid form or melted into sorbitol as required
- Whipping Topping: 0.4%-0.8% of total material, melted with fats/oils at 55°C-65°C
- Non-Dairy Creamer: 1.0%-1.5% of total material, melted with fats/oils at 55°C-65°C
- Milk Drinking: 0.12%-0.15% of total products above 55°C with stirring and homogenization
- Protein Beverage: 0.05%-0.15% of total products above 55°C with stirring and homogenization
- Ice Cream: 0.2%-0.3% of total products, melted with fats/oils at 55°C-65°C
- Margarine/Shortening: 0.3%-0.5% by fat/oil weight at 55°C-65°C
- Confections: 1.5%-2% of fats/oils at 55°C-65°C
- Pigment: 1.0%-1.5% of oils as dispersion phase with pigment
Functional Benefits
Bread Applications
- Enhanced crumb softness and texture improvement
- Increased loaf volume and expansion
- Development of fine, uniform crumb structure
Cake Production
- Volume enlargement and structural enhancement
- Improved texture quality and mouthfeel
Cake Emulsifier Functions
- Conversion of DMG to α-crystal monoglycerides with water
- Increased water solubility and baking expansion rate
- Precise control over paste texture and consistency
Whipping Topping Advantages
- Enhanced bubble formation and stability
- Reduced whipping time requirements
Non-Dairy Creamer Performance
- Uniform fat globule size distribution
- Improved whitening effect and visual appeal
- Excellent water solubility and dispersion properties
Margarine/Shortening Benefits
- Optimized oil crystal structure and stability
- Increased solid content and improved texture
- Enhanced appearance characteristics including sheen
- Prevention of water dispersion within the product
- Accelerated whipping time during application
Ice Cream Quality Enhancement
- Prevention of large ice crystal formation
- Superior mouthfeel and creamy texture development
- Enhanced product stabilization and shelf life
Confections Improvement
- Reduced stickiness and sugar crystallization
- Improved eating quality and sensory characteristics
Pigment Dispersion Applications
- Enhanced dispersion of oil-soluble pigments into water-based systems
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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