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Bakery Raw Materials Food Emulsifier In Ice Cream Food Emulsifiers And Stabilizers PGE Food Grade

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Bakery Raw Materials Food Emulsifier In Ice Cream Food Emulsifiers And Stabilizers PGE Food Grade

Brand Name : VIVID

Model Number : E-PGE

Certification : FSSC22000, ISO9001 ,MUI HALAL, OU KOSHER

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.

Physical character : Water soluble in 40 ℃, Melting point 53 ℃

Reason : Better solubility in fat or water, make bubble more sticky than DMG

Appearance : Beads/powder, yellowish

Smell : Little fatty , neutral, without adust odor

Shelf life : 1 year

CAS No. : [26855-43-6][67784-82-1 ]

Chemical name : Octadecanoic acid monoester with di-,tri, tetrapolyglycerol

FDA 21 CFR : §172.854

Content : Di & tri-poly 40% above,Synthesis esters of fatty acid

Match : With DMG in ice-cream

Scheme : Ice-crean,Coconut beverage, Peanut Beverage, Soya bean drink, Bakery improver, Ice cream, Non-Dairy creamer, whipping topping

CharacteristicC : DMG analogue, Palm source, non-GMO, lower melting point than DMG

EU. No. : E 475

Port : Guangzhou, Huangpu

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Bakery Raw Materials Food Emulsifier In Ice Cream Food Emulsifiers And Stabilizers PGE Food Grade

Properties:

(1)Good emulsifying, dispersing, stabilizing Properties;

(2)Starch anti-aging effects;

(3)To improve the fats crystallization;


Bakery Raw Materials Food Emulsifier In Ice Cream Food Emulsifiers And Stabilizers PGE Food Grade

Bakery Raw Materials Food Emulsifier In Ice Cream Food Emulsifiers And Stabilizers PGE Food Grade

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
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 homogeneity.
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.

• 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.


Product Tags:

26855-43-6 Ice Cream Improver

      

PGE Ice Cream Improver

      

Non GMO Surfactant Cream Improver

      
Quality Bakery Raw Materials Food Emulsifier In Ice Cream Food Emulsifiers And Stabilizers PGE Food Grade for sale

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