PGE Food Grade Emulsifier for Ice Cream and Bakery Products with 53-55°C Melting Point and 130-145 Saponification Value
Price:
Please contact sales person
MOQ:
2mt
Delivery Time:
30 days
Brand:
VIVID
Product Description
Product Overview
PGE (Polyglycerol Esters) food-grade emulsifier and stabilizer designed for bakery and dairy applications. This high-performance additive enhances texture, stability, and quality across various food products including ice cream, cakes, and non-dairy creamers.
Key Properties
- Excellent emulsifying, dispersing, and stabilizing capabilities
- Effective starch anti-aging properties
- Enhanced fat crystallization control
Technical Specifications
| Parameter | Specification |
|---|---|
| Appearance | Beads |
| Color | White or light-yellow |
| Acid value (mg KOH/g) | ≤5.0 |
| Saponification value (mg KOH/g) | 130-145 |
| Iodine value (g I/100g) | ≤1.0 |
| Melting point (°C) | 53-55 |
| Arsenic (As) (mg/kg) | ≤3 |
| Heavy metal (as Pb, mg/kg) | ≤10 |
Applications
PGE is widely used in cake emulsifiers, ice cream, margarine, shortening, and various dairy and bakery products.
Recommended Dosage Guidelines
| Application | Dosage |
|---|---|
| Non-dairy creamer | 1.0%-1.5% of total material, melted with fat & oils at 55°C-65°C |
| Milk drinking | 0.12%-0.15% of total products above 55°C with stirring and homogeneity |
| Protein beverage | 0.05%-0.15% of total products above 55°C with stirring and homogeneity |
| Whipping topping | 0.4%-0.8% of total material, melted with fat & oils at 55°C-65°C |
| Ice cream | 0.2-0.3% of total products, melted with fat & oils at 55°C-65°C |
Application Benefits
Ice Cream Applications
- Prevents formation of large ice crystals
- Enhances mouthfeel and creamy texture
- Improves product stabilization
Cake Emulsifier Applications
- Converts DMG to α-crystal monoglycerides with water
- Increases water solubility and baking bulging rate
- Controls paste texture effectively
Whipping Topping Applications
- Increases bubble rate and foam stability
- Reduces whipping time significantly
Bread Applications
- Improves crumb softness and volume
- Creates fine, uniform crumb structure
Cake Applications
- Enlarges volume and improves texture
Non-Dairy Creamer Applications
- Provides uniform fat globule size distribution
- Enhances whitening effect and water solubility
Margarine/Shortening Applications
- Controls oil crystal formation and solid content
- Enhances appearance, texture, and prevents water dispersion
- Reduces whipping time during use
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Get in Touch
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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