Fatty Acids Ester of Polyglycerol
Description: By the way to reserve sodium salt like sodium stearate, sodium
water solubility perform well in ice-cream, beverage nondairy
VIVID Polyglycerol Esters of Fatty Acids PGE is emulsifier made
from polyglycerol, palmitic and stearic acid.
The polyglycerol is uniform distributed by di-, tri-,
It should be stored at 25℃/77℉ max and 80% relative humidity max,
away from sunlight and odorous products.
It has a shelf life 12 months in original package.
PGE ( tripoly- on average) specification
|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 (℃)||53-55|
|Heavy metal (as Pb, mg/kg)||≤10|
• PGE is used in cake emulsifier, ice cream, margarine, shortening,
|Non-dairy creamer||1.0%-1.5% of total material, melted with fat & oils in 55℃-65℃,
subject to different purpose.|
|Milk drinking||0.12%-0.15% of total products above 55℃ with stirring and
|Protein beverage||0.05%-0.15% of total products above 55℃ with stirring and
|Whipping topping||0.4%-0.8% of total material, melted with fat & oils in 55℃-65℃|
|Ice cream||0.2-0.3% of total products, melted with fat & oils in 55℃-65℃,
subject to different butter, fat & oils or margarine.|
• When making ice cream
• Avoid forming large ice crystal;
• Improve mouth feels;
• Provide creamy texture;
• Improve stabilization.
• 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.