PGE 200 Water Soluble Emulsifier for Food Applications - 130-145 Saponification Value, ≤20℃ Melting Point
Price:
Please contact sales person
MOQ:
2mt
Delivery Time:
40 to 50days
Brand:
Vivid
Product Description
Product Overview
PGE 200 is a high-performance water-soluble emulsifier manufactured from polyglycerol, food-grade fats, and oils. This versatile emulsification agent is specifically designed for creating stable oil-water emulsions in various food applications.
Technical Specifications
| Parameter | Specification |
|---|---|
| Appearance | Liquid or paste |
| 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 (℃) | ≤20 |
| Arsenic (As) (mg/kg) | ≤3 |
| Heavy metal (as Pb, mg/kg) | ≤10 |
Primary Applications
PGE 200 is extensively used in margarine production, shortening formulations, and pigment dispersion applications across the food industry.
Recommended Usage Guidelines
Optimal dosage varies by application and formulation requirements:
- Bread: 0.3%-0.5% by flour weight in fats before whipping
- Cake: 0.3%-0.5% by fat & oils weight at 55℃-65℃
- Cake emulsifier: 3%-20% of total, mixed with other emulsifiers
- 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 above 55℃
- Ice cream: 0.2%-0.3% of total products
- Margarine/shortening: 0.3%-0.5% by fat & oils weight at 55℃-65℃
- Confections: 1.5%-2% of fat & oils at 55℃-65℃
- Pigment: 1.0%-1.5% of oils as dispersion phase
Performance Benefits by Application
Bread Production
- Improves crumb softness and texture
- Enhances volume expansion
- Creates fine, uniform crumb structure
Cake Manufacturing
- Increases product volume
- Improves overall texture quality
Cake Emulsifier Systems
- Converts DMG to α-crystal monoglycerides with water
- Enhances water solubility properties
- Increases baking bulging rate
- Controls paste texture consistency
Whipping Toppings
- Accelerates bubble formation rate
- Reduces required whipping time
Non-Dairy Creamers
- Creates uniform fat globule size distribution
- Enhances whitening effect
- Provides excellent water solubility
Margarine & Shortening
- Optimizes oil crystal structure
- Increases solid content
- Improves appearance characteristics (sheen, texture)
- Prevents water dispersion in margarine
- Reduces whipping time during use
Ice Cream Production
- Prevents formation of large ice crystals
- Enhances mouthfeel experience
- Provides creamy texture profile
- Improves product stabilization
Confections
- Reduces stickiness and sugar crystallization
- Improves overall eating quality
Pigment Applications
- Facilitates 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