Polyglycerol esters of fatty acids   PGE

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Description

Polyglycerol esters of fatty acids is called polyglyceryl ester, an emulsifier in which fatty acid is bound by esterification with polyglycerine, and generally it is dispersible in water and soluble in oil. Its hydrophilicity and lipophilicity greatly change with the degree of its polymerization and the kind of fatty acid. Its HLB ranges from 3 to 13.

Triglycerol monostearates has a variety of functions depending on these conditions, and is usable for various purposes. It is used in many types of food as an O/W and W/O emulsifier for milk products containing acid and salt and a modifier to control the crystallization of fats.

Application:

Application range

Benefit

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-whitener

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 have other wide applications in the pharmaceutical industrysugar industrycosmeticplasticlight textilepetroleum Industrysynthetic resinrubber processing and fruit & vegetable fresh-keeping and so on.

 

Quality index:

Index

Standard(GB13510-1992)

Test result

Appearance (20°C)

Light yellow waxy solid

Light yellow solid powder

Melting Point/°C

53~58

57.0

Acid Value (mg KOH/g)

5.0

0.85

Iodine Value (g/100g)

3.0

0.42

Saponification Value (mg KOH/g)

120~135

128.0

Sulphated Ash /%

1.0

0.1

Pb /%

0.001

< 0.001

As/%

0.0003

< 0.0003

 

Packing25kg/Bag

Shelf life12 Months

 


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