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PGE
Product name:Polyglycerol esters of fatty acids
CAS No.:26855-43-6
Molecular weight:-
Product form:Yellowish solid powder
Grade:FDA, FCC IV
Packaging specifications:25KG/bag
Features and Advantages
| ltems | Specification |
| Acid Value (KOH, mg/g) | ≤2.0 |
| Melting Point (℃) | 53-60 |
| Saponification value (KOH, mg/g) | 130-145 |
| Iodine Value( I2, g/100g ) | ≤3.0 |
| Arseric (As, mg/kg ) | ≤3.0 |
| Lead (Pb, mg/kg) | ≤2.0 |
| Heavy Metal (mg/kg) | ≤5.0 |
Product Application
PGE is an efficient emulsifier, widely used in various food production, especiallysuitable for ice cream, Tripolyalvcerol monostearates represnts mostly, PGE posses dual nature ofhydrophilic and oleophylic, its HLB value is 1-16, which make it more strong adaptability, strongamulsifying ability, good heat resistance and acid resistance. it can be used as amulsifiar, dispersantfoaming agents, defoamers and the stabilizer in variety of foods and cosmetics.
| Application range | Function | Addition ratio |
| Margarine for spreading | Miaintain fine and stable water-oil dispersion.Improve stability and piasticity. | 0.35-1% of oils and fats. |
| Margarine/shortening for cake | Improve stabllity.Shorten whipping time.Enlarge cake size and keeps homogenecustexture.Prolong shelf life. | 0.35-1% of oils and fats. |
| Shortening | Adjust oil crystal.lmprove stabllity and whipping strength. | 1-2%. |
| Whipping cream | Sharten whipping time.lmprove foamvolume and structure.Create nice and stiff foams. | 0.4-0.8%, usually with DMG and SMS. |
| Protein beverage | Prevent delamination and sedimentation.Provide smooth mouth feel. | 0.5-1%. |
| Coffee-mate | Promote uniform fat dispersion.Enhance the white, smooth and milky texture.Increase the water dissolution rate of solid particles. | 0.5-1% of oll and fats. |
| Cake emulsifer | Enlarge cake volume.lmprove cake texture and pastestabity.Prolong shelf life. | 0.6-1.5%,usually with DMG,SMS andPGMS. |
| Cake | Enlarge cake volume. lmproves cake texture.Prolong shelf life. | 0.3-0.5%6 of flour. |
| Bread and pastry | Improve texture and prolong shelf life. | 0.5-1%6 of flour |
| Confections and chocolate | Disperse the oil evenly.Reduce the viscosity of the syrup.Adjust the texture of the sugar. | 0.3-0.5%. |
| lce cream | Promote emulsifying of dairy fat.Prevent thick ice crystal.Improwes mouth feel and shape retention.Increase bulging rate. | 0.1-0.3%. |
| Modified milk | Promote dispersing of fats.Prevent delamination | 0.2-0.5% |
Safety and protection
Store in a tightly closed container in a cooland dry area. Avoid excessive light. 24 month if stored properly.