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Polyglycerol esters of fatty acids   PGE

Published in:2016-06-30 Click volume:684

Quick Details

·         CAS No.: 26855-43-6

·         Other Names: PGE

·         Place of Origin: Zhejiang, China (Mainland)

·         Type: Emulsifiers, Stabilizers, Thickeners

·         Brand Name: Fuchun

·         Model Number: E475

Packaging

Selling Units:

Single item

Single package size:

85X45X10 CM

Single gross weight:

25.2 KG

Product Description

 

Polyglycerol esters of fatty acids is is made up of polyglycerol and fatty acid esterification and refined but become. 

It has a wide HLB value, good emulsifying ability and less dosage.It is a kind of new type, high efficiency and good 

performance of food emulsifier.

INS:475

Appearance: 
This product is made up of polyglycerol fatty acid ester and synthesis of a kind of excellent nonionic surfactant, 

dual characteristics of both hydrophilia and lipophilicity .It is light yellow to claybank liquid or solid, tasteless, 

dispersed or dissolved in water, soluble in ethanol and hot oil. Its HLB value 1 ~ 16, 

acid-resistance and high temperature resistance, good resistance to hydrolysis, has a strong emulsifying performance. 

itself safe non-toxic, can be widely used in food and daily chemical medicine and textile industries
Usage: 
Put it with soluble powder (such as sucrose, flour, etc.) mixing directly, adding solvent dispersed or dissolved; 

Also can mix this product with the right amount of water or oil , add the required water or oil, and heated to 60-80, 

make its dispersed or dissolved. Suggest to add quantity as follows: 0.1% 2.0%

Application:

Used to Margarine,shortening ,whipping cream ,protein beverage and other foods (as shown in the table)

 

Application range

Function

Suggest dosage

Margarine for 

spreading

Maintains fine and stable water-oil dispersion.

Improves stability and plasticity.

0.35-1% of 

oils and fats

Margarine/shortening 

for cake

Improves stability.Shortens whipping time.

Enlarges cake size and keeps homogeneous texture.

Prolongs shelf life.

0.35-1% of 

oils and fats

Shortening

Adjusts oil crystal.Improves stability and whipping strength.

1-2%

Whipping cream

Shortens whipping time.Improves foam volume and structure.

Creates nice and stiff foams.

0.4-0.8%,

Usually with DMG 

and Span60

Protein beverage

Prevents delamination and sedimentation.

Provides smooth mouth feel.

0.5-1%

Coffee-mate

Gives a more uniform fat globule size distribution resulting in 

improved whitening effect and dissloves in water well.

0.5-1% of 

oil and fats

Cake emulsifier

Enlarges cake volume.Improves cake texture and paste stability.

Prolongs shelf life.

0.5-1.5%,

Usually with DMG,

Span60 and PGMS

Cake

Enlarges cake volume.Improves cake texture.

Prolongs shelf life.

0.3-0.5% of flour

Bread and pastry

Improves texture and prolongs shelf life.

0.5-1% of flour

Confections 

and chocolate

Improves oils and fat dispersion.Decreases syrup viscosity 

and adjust crystalization of confections.

0.3-0.5%

Ice cream

Promotes emulsifying of dairy fat.Prevents thick ice crystal.

Improves mouth feels and shape retention.

Increases bulging rate.

0.1-0.3%

Dairy

Promotes dispersing of fats and prevent delamination

0.2-0.5%

Polyglycerol esters of fatty acids has other wide applications in the pharmaceutical industry,sugar industry,cosmetic,plastic,

light textile,petroleum Industry,synthetic resin,rubber processing and fruit&vegetable fresh-keeping and so on.

Packing:20kgx1/bags

Shelf life:18 Month

Storage condition: Store in a cool, Seal, dry place

paper-plastics compound bag and PE inside, 25kg/per

If you have special requirements of packaging,welcome to contact us.

 

Storage:The product should be stored in cool,dry place at room temperature should not exceed 40,away from direc sunlight;Do not store near possible sources of ignition;Do not store with harmful,poisonous,semlly substance.

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