• Low HLB Food Emulsifiers Polyglycerol Esters Of Fatty Acids PGE powder
  • Low HLB Food Emulsifiers Polyglycerol Esters Of Fatty Acids PGE powder
  • Low HLB Food Emulsifiers Polyglycerol Esters Of Fatty Acids PGE powder
Low HLB Food Emulsifiers Polyglycerol Esters Of Fatty Acids PGE powder

Low HLB Food Emulsifiers Polyglycerol Esters Of Fatty Acids PGE powder

Product Details:

Place of Origin: Guangzhou
Brand Name: CARDLO
Certification: ISO,HALAL,KOSHER
Model Number: Polyglycerol esters of fatty acids

Payment & Shipping Terms:

Minimum Order Quantity: 1MT
Price: USD1600-1800/MT
Packaging Details: 25kg/Bag
Delivery Time: 5-8 work days
Payment Terms: L/C, T/T, MoneyGram
Supply Ability: 3000 MT per month
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Detail Information

HIB: 3-13 Properties: Emulsification,Dispersion, Stability, Defoaming And Starch Anti-aging Properties
Application: Ice Cream, Milk Powder, Bread Etc Color: Milky White Waxy Solid Powder
Pacakage: 25kg/Bag
High Light:

Polyglycerol Esters Of Fatty Acids Halal

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3 HIB Polyglycerol Esters Of Fatty Acids

,

3 HIB food safe emulsifiers

Product Description

Low HLB Food Emulsifiers Polyglycerol Esters Of Fatty Acids PGE

 

 

What is Polyglycerol esters of fatty acids?

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. 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.

 

How to use food addtitive:

Low HLB Food Emulsifiers Polyglycerol Esters Of Fatty Acids PGE powder 0   Low HLB Food Emulsifiers Polyglycerol Esters Of Fatty Acids PGE powder 1 Low HLB Food Emulsifiers Polyglycerol Esters Of Fatty Acids PGE powder 2

 

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%

 

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

Packing:25kg/Bag

Shelf life:12 Months

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