Food Grade Polyglyceryl PolyglycerOl Ester OF Fatty Acids PGE

Price Negotiable

Price: Negotiate

MOQ: 100KGS

Delivery Time: 10-15 work days

Brand: HERRMAN

Product Description

Food Grade Polyglyceryl Ester PolyglycerOl Ester OF Fatty Acids PGE
Polyglycerol Esters of Fatty Acids
 
This product is a kind of hydrophilic monoglyceride, and it can produce strong emulsification effect for oils and fats. 
 
1. It can be used in margarine, butter, shortening oil and oyster sauce as emulsifier and crystal modifying additive to prevent oil-water separation and prolong the preservation period.
 
2 It can be used in food baking to make oils an fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth.

Application range	Function	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-mate	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 fatty acid esters are widely used in, sugar, cosmetics, plastics, textiles, petroleum, synthetic resins, rubber processing, fruit and vegetable preservation and other fields.
 
Packing: 25kg/bag 
Shelf life: 24months 
Storage conditions: Store in a cool, airtight, dry place Paper-plastic composite bag, inner layer PE, 25kg/per
 
Storage: This product should be stored in a cool and dry place where the room temperature does not exceed 40°C, and avoid direct sunlight; Do not store it near possible fire sources; Do not store it with harmful, toxic and toxic substances.