ISO 9001 Certificated PGE 99% Natural Food Emulsifiers
Polyglycerol Esters of Fatty Acids PGE 99% Food Additive / Emulsifiers in Food E475
Polyglycerol esters of fatty acids is called polyglyceryl ester, an emulsifier in which fatty acid is bound by esterification with polyglycerine, and generally it is dispersible in water and soluble in oil. Its hydrophilicity and lipophilicity greatly change with the degree of its polymerization and the kind of fatty acid. Its HLB ranges from 3 to 13.
Triglycerol monostearates has a variety of functions depending on these conditions, and is usable for various purposes. It is used in many types of food as an O/W and W/O emulsifier for milk products containing acid and salt and a modifier to control the crystallization of fats.
- Product Description
Application:
| Application range | Benefit | Suggest dosage |
| Margarine for spreading | Maintains fine and stable water~oil dispersion. Improves stability and plasticity. | 0.35~1% of oils and fats |
| Margarine/shortening for cake | Improves stability. Shortens whipping time. Enlarges cake size and keeps homogeneous texture. Prolongs shelf life. | 0.35~1% of oils and fats |
| Shortening | Adjusts oil crystal. Improves stability and whipping strength. | 1~2% |
| Whipping cream | Shortens whipping time. Improves foam volume and structure. Creates nice and stiff foams. | 0.4~0.8%,Usually with DMG and Span60 |
| Protein beverage | Prevents delamination and sedimentation. Provides smooth mouth feel. | 0.5~1% |
| Coffee-whitener | Gives a more uniform fat globule size distribution resulting in improved whitening effect and dissloves in water well. | 0.5~1% of oil and fats |
| Cake emulsifier | Enlarges cake volume. Improves cake texture and paste stability. Prolongs shelf life. | 0.5~1.5%,Usually with DMG,Span60 and PGMS |
| Cake | Enlarges cake volume. Improves cake texture. Prolongs shelf life. | 0.3~0.5% of flour |
| Bread and pastry | Improves texture and prolongs shelf life. | 0.5~1% of flour |
| Confections and chocolate | Improves oils and fat dispersion. Decreases syrup viscosity and adjust crystalization of confections. | 0.3~0.5% |
| Ice cream | Promotes emulsifying of dairy fat. Prevents thick ice crystal. Improves mouth feels and shape retention. Increases bulging rate. | 0.1~0.3% |
| Dairy | Promotes dispersing of fats and prevent delamination. | 0.2~0.5% |
Polyglycerol esters of fatty acids have other wide applications in the pharmaceutical industry, sugar industry, cosmetic, plastic, light textile, petroleum Industry, synthetic resin, rubber processing and fruit & vegetable fresh-keeping and so on.
Quality index:
| Index | Standard(GB13510-1992) | Test result |
| Appearance (20°C) | Light yellow waxy solid | Light yellow solid powder |
| Melting Point/°C | 53~58 | 57.0 |
| Acid Value (mg KOH/g) ≤ | 5.0 | 0.85 |
| Iodine Value (g/100g) ≤ | 3.0 | 0.42 |
| Saponification Value (mg KOH/g) | 120~135 | 128.0 |
| Sulphated Ash /% ≤ | 1.0 | 0.1 |
| Pb /% ≤ | 0.001 | ＜ 0.001 |
| As/% ≤ | 0.0003 | ＜0.0003 |
Shelf life:24 Months
- Packing & Shipping
Packaging Details: 25kg per bag,,
16 Tons by 20F Container,,
26 Tons by 40F Container,,
Lead Time: large stocks for fast shipment , within 7 days after comfirm.
Port: Huangpu, Guangzhou
- Certifications
- FAQ
1. What's your payment terms?
T/T or LC.
2. What's your delivery time?
Usually we will arrange the shipment in 7 -15 days.
3. How about the packing?
Usually we provide the packing as 25 kg / bag .Of course, if you have special requirements on them, we will according to you.
4. How about the validity of the products?
Usually vlidaity of the products is 24 monthes.
5. What documents you provide?
Usually, we provide Commerical Invoice, Packing List, Bill of loading, COA , and Origin certificate. If your markets have any special requirements, let us know.
6. What is loading port?
Usually is HUANGPU PORT.
Get in Touch
Have questions about our products or want to discuss a custom order? Our team is ready to help you.