Water Soluble Emulsifier Beads PGE155 Polyglycerol Esters - 55-58°C Melting Point, 130-145 Saponification Value
Price:
Please contact sales person
MOQ:
2mt
Delivery Time:
40 to 50days
Brand:
Vivid
Product Description
Product Overview
VIVID PGE155 Polyglycerol Esters of Fatty Acids is a high-quality water-soluble emulsifier manufactured from purified polyglycerol, palmitic acid, and stearic acid. This emulsifier features low free glycerol content, minimal acid value, and mild odor, with polyglycerol composition primarily consisting of triglycerol and tetraglycerol.
Technical Specifications
PGE155 (Mainly Tripoly-) 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 |
Applications
PGE155 is widely used in various food industry applications including cake emulsifiers, ice cream, margarine, shortening, non-dairy creamer, bread, whipping toppings, protein beverages, confections, and pigment dispersion.
Recommended Dosage Guidelines
Bread: 0.3%-0.5% by flour weight in fats before whipping or mixed with flour in powder form
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, melted with fats at 55℃-65℃
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, melted with fats at 55℃-65℃
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
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, melted with fats at 55℃-65℃
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, melted with fats at 55℃-65℃
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
Functional Benefits by Application
Bread Production
- Improves crumb softness
- Enlarges volume
- Provides fine and uniform crumb structure
Cake Production
- Enlarges volume
- Improves texture
Cake Emulsifier
- Adjusts DMG to α-crystal monoglycerides with water
- Increases water solubility
- Increases baking bulging rate
- Controls texture of paste
Whipping Topping
- Increases bubble rate
- Shortens whipping time
Non-Dairy Creamer
- Provides uniform fat globule size distribution
- Improves whitening effect
- Ensures excellent water solubility
Margarine/Shortening
- Adjusts oil crystal formation
- Increases solid objects
- Enhances appearance, sheen, and texture
- Prevents water dispersion
- Shortens whipping time
Ice Cream
- Prevents formation of large ice crystals
- Improves mouth feel
- Provides creamy texture
- Enhances stabilization
Confections
- Reduces stickiness and sugar crystallization
- Improves eating quality
Pigment Dispersion
- Enables effective dispersion of oil-soluble pigments into water
Similar Products
Get in Touch
Have questions about our products or want to discuss a custom order? Our team is ready to help you.
Company
Guangzhou Masson Science and Technology Industry Company Limited
Location
Shuiyin Rd. 17-2, Yuexiu District, Guangzhou 510075,Guangdong, China
Contact Person
Ben Yiu