PGE200 Water Soluble Emulsifier for Baking - Improves Crumb Softness with 0.3-0.5% Dosage and Melting Point ≤20°C
Price:
Please contact sales person
MOQ:
2mt
Delivery Time:
40 to 50days
Brand:
Vivid
Product Description
Product Overview
PGE200 is a water-soluble emulsifier manufactured from polyglycerol, food fats, oils, and fatty acids. This versatile food additive enhances texture, volume, and stability across various food applications including baked goods, dairy alternatives, and confections.
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 (°C) | ≤20 |
| Arsenic (As) (mg/kg) | ≤3 |
| Heavy metal (as Pb, mg/kg) | ≤10 |
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℃ then mixed with other materials
Cake emulsifier: 3%-20% of total, mixed with other emulsifiers in solid form or melted into sorbitol
Whipping topping: 0.4%-0.8% of total material, melted with fats & oils at 55℃-65℃
Non-dairy creamer: 1.0%-1.5% of total material, melted with fats & oils at 55℃-65℃
Milk drinking: 0.12%-0.15% of total products above 55℃ with stirring and homogeneity
Protein beverage: 0.05%-0.15% of total products above 55℃ with stirring and homogeneity
Ice cream: 0.2%-0.3% of total products, melted with fats & oils at 55℃-65℃
Margarine, shortening: 0.3%-0.5% by fat & oils weight at 55℃-65℃
Confections: 1.5%-2% of fats & oils at 55℃-65℃
Pigment: as dispersion phase with pigment, 1.0%-1.5% of oils
Application Benefits
Bread Production
- Improve crumb softness
- Enlarge volume
- Provide fine and uniform crumb structure
Cake Production
- Enlarge volume
- Improve texture
Cake Emulsifier Applications
- Adjust DMG to α-crystal monoglycerides with water
- Increase water solubility
- Increase baking bulging rate
- Control texture of paste
Whipping Topping
- Increase bubble rate
- Shorten whipping time
Non-Dairy Creamer
- Provide uniform fat globule size distribution
- Improved whitening effect
- Excellent water solubility
Margarine & Shortening
- Adjust oil crystal formation
- Increase solid objects
- Enhance appearance including sheen and texture
- Prevent water dispersion in margarine
- Shorten whipping time during use
Ice Cream
- Prevent formation of large ice crystals
- Improve mouthfeel
- Provide creamy texture
- Enhance stabilization
Confections
- Reduce stickiness and sugar crystallization
- Improve eating quality
Pigment Applications
- Improve dispersion of oil-soluble pigments into water
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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