Polyglycerol Esters of Fatty Acids (PGE)

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Polyglycerol Esters of Fatty Acids (PGE)

CAS No.: 67784-82-1
EINECS No.: 279-230-0
Specification: Food Grade
Packing: 25kg bag/drum/carton
High quality food additive emulsifier Polyglycerol Esters of Fatty Acids PGE E475

Characters:
Polyglycerol Esters of Fatty Acids PGE is Cream to Ligh Yellow Powder, which is easily soluble in oils and fats and soluble in organic solvents such as ethanol. This product is non-ionic emulsifier,HLB value 6-9, both hydrophilic and oleophilic dual characteristics, with high temperature resistance and certain acid resistance.
Polyglycerol Esters of Fatty Acids PGE Applications:
1.This product is a kind of hydrophilic monoglyceride, and it can produce strong emulsification effect for oils and fats.
2.It can be used in margarine, butter, shortening oil and oyster sauce as emulsifier and crystal modifying additive to prevent oil-water separation and prolong the preservation period. 
3.It can be used in food baking to make oils an fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth.
4.It can be added into ice cream to make all components mixed more homogeneous, prevent forming of big ice crystal, help produce fine and dense pore structure, enhance its expansion ratio and produce smooth and fine feeling in mouth.
5.It can be used in milk beverage as emulsifier, wetting agent, cosolvent and so on. It can alsoenhance flavor, aroma and color of them.

It can be used in meat products to prevent starch aging, shrinkage, water absorption and hardening.
7.It can be used in candies to prevent oil-water separation and maintain a good taste.

Polyglycerol Esters of Fatty Acids PGE Usages

1. Used as emulsifier and crystal improver in margarine, butter, shortening and oyster sauce to prevent oil-water separation and extend shelf life.

2, in the baking food application, make the oil in the dough dispersed more evenly, produce stable small bubbles, increase the volume, reduce the oil content of the product, improve the structure, improve the anti-aging performance of the product.

3, add ice cream products, can make fat particles fine and uniform distribution, improve the stability of emulsion; And make fat agglomerate to form fine when freezing

Small pore structure, increase volume, give the finished product taste delicate, lubrication, good shape retention characteristics.

4, in the milk, drink products with emulsification, wetting, help dissolve and so on, and has the effect of flavor, aroma, color and so on.

5, used in meat products can prevent starch aging, inhibit contraction, water absorption and hardening.

6, used for candy, chocolate, can prevent grease separation, give good taste.
Recommended Adding Amount:
The addition maximum is 0.01% for bread and pastry, while the maximum is 0.3% for ice cream.  

Packing & Storage:

Packing: 25kg/ bag, net content 25kg.

Storage: It should be stored in a cool, ventilated and dry place at room temperature. After opening the bag, please seal it to prevent caking. It is forbidden to mix storage and transportation with inflammable, explosive, toxic and harmful substances. Unopened storage period is 18 months