E475 PGFE white beads/20KG carton box, emlusion coordinator, DMG
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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
| 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 (℃) | 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 :
| Application | Dosage |
| Cake emulsifier | 3%-20% of total, mix with other emulsifier in solid form or melt
into sorbitol with other emulsifier as required. |
| Non-dairy creamer | 1.0%-1.5% of total material, melted with fat & oils in 55℃-65℃,
subject to different purpose. |
| Bread | 0.3%-0.5% by the weight of flour in the fats before whipping or mix
with flour in powder form. |
| Milk drinking | 0.12%-0.15% of total products above 55℃ with stirring and
homogeneity. |
| Cake | 0.3%-0.5% by the weight of fat & oils in 55℃-65℃ and then mix with
other material. |
| Protein beverage | 0.05%-0.15% of total products above 55℃ with stirring and
homogeneity. |
| 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. |
| Margarine, shortening | 0.3%-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.
