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Masson Group Company Limited
Guangzhou Masson Science & Technology Industrial Co., Ltd. (Part of Masson Group Company Limited) An integrate emulsifier industrial base, rooted in food additive area for 20 years. Superior DMG, PGE
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E475 PGFE white beads/20KG carton box, emlusion coordinator, DMG best partner

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E475 PGFE white beads/20KG carton box, emlusion coordinator, DMG best partner

Brand Name : VIVID
Model Number : PGE
Certification : ISO ,KOSHER, HALAL, FSSC22000
Place of Origin : Guangzhou, Guangdong, China
MOQ : 2mt
Price : Please contact sales person
Payment Terms : Please contact sales person, L/C, T/T
Supply Ability : 15,000kgs solid/ container
Delivery Time : 30 days
Packaging Details : 20kg solid net in carton with PE inner bag.
Solubility : Water soluble in 40 degree centigrade
Characteristic : Palm source, safe, non-GMO, stable than DMG in lower pH, more functional sodium salt like sodium stearate
Outlooking : White to ivory beads/powder
Smell : Neutral, without adust odor
Warranty : 12 months
EU. No. : E 475
CAS No. : [26855-43-6][67784-82-1 ]
Chemical name : Octadecanoic acid monoester with di-,tri, tetrapolyglycerol
INS No. : 475
Content : Synthesis esters of fatty acid, tri-poly on average
Collocation : Match with DMG\SPAN\PGMS\CTREM
Scheme : Peanut Beverage, Soya bean drink, Bakery improver, Ice cream, Non-Dairy creamer, cake gel/ Instant cake gel, Margarine/ Shortening
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Polyglycerol Esters of Fatty Acids


Description:Easier to form up a α-crystal structure with water in low temperature ,

VIVID Polyglycerol Esters of Fatty Acids PGE is emulsifier made from polyglycerol, palmitic and stearic acid.

The polyglycerol is uniform distributed by di-, tri-, tetra-polyglycerol.

It’s widely used in beverage, ice cream, non dairy creamer, dairy products,

margarine, shortening, cake gel and so on.


PGE ( tripoly- on average) specification

AppearanceBeads
ColorWhite 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 (℃)53-55
Arsenic(As)(mg/kg)≤3
Heavy metal (as Pb, mg/kg)≤10



Applications:


• PGE is used in cake emulsifier, ice cream, margarine, shortening, etc.


Dosage :


ApplicationDosage
Cake emulsifier3%-20% of total, mix with other emulsifier in solid form or melt into sorbitol with other emulsifier as required.
Non-dairy creamer1.0%-1.5% of total material, melted with fat & oils in 55℃-65℃, subject to different purpose.
Bread0.3%-0.5% by the weight of flour in the fats before whipping or mix with flour in powder form.
Milk drinking0.12%-0.15% of total products above 55℃ with stirring and homogeneity.
Cake0.3%-0.5% by the weight of fat & oils in 55℃-65℃ and then mix with other material.
Protein beverage0.05%-0.15% of total products above 55℃ with stirring and homogeneity.
Whipping topping0.4%-0.8% of total material, melted with fat & oils in 55℃-65℃
Ice cream0.2-0.3% of total products, melted with fat & oils in 55℃-65℃, subject to different butter, fat & oils or margarine.
Margarine, shortening0.3%-0.5% by the weight of fat & oils in 55℃-65℃, subject to different purpose.


When making cake emulsifier

• Adjust DMG to be α- crystal monoglycerides with water;

• Increase water solubility;

• Increase baking bulging rate;

• Control texture of paste.


When making whipping topping

• Increase bubble rate;

• Shorten whipping time;


When making bread

• Improve crumb softness;

• Enlarge volume;

• Provide a fine and uniform crumb structure.


When making cake

• Enlarge volume;

• Improve texture;


When making non-dairy creamer

• Give a more uniform fat globule size distribution;

• Improved whitening effect;

• Dissolve in water well.


When making margarine /shortening

• Adjust oil crystal;

• Increase solid objects;

• Adjust margarine appearance like sheen, texture;

• Prevent water dispersion in margarine;

• Shorten whipping time in use.


When making ice cream

• Avoid forming large ice crystal;

• Improve mouth feels;

• Provide creamy texture;

• Improve stabilization.


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