Food Additive Emulsifier Popyglycroyl Esters Fattyacids PGE Powder CAS 67784-82-1

• CAS No.: 67784-82-1
• Formula: C8h8o3
• EINECS: 204-465-2
• Composition: Polyglycerol Esters Fatty Acids S
• Type: Food Emulsifier
• Effect: Emulsifier
• Resource: Natural
• Usage: Antioxidants, Emulsifiers, Flavoring Agents
• Appearance: Powder
• Index: Bp2010/USP-30
• Transport Package: 25kg Net Carton/Drum
• Specification: GB1905-2000 GB13736-92 FCCIV, BP93
• Trademark: UB
• Origin: China
• Production Capacity: 2000 Tons Yearly

Product Description

 

Basic Info.

 

Model NO.	food grade	Type	PGE
Resource	Chemosynthesis	E#	E475
Transport Package	20kg Carton	Trademark	Flying Deer
Origin	China	Production Capacity	5000t/Year

 

Product Description

PGE Popyglycroyl Esters Fatty acids

Product Description

Polyglycerol esters of fatty acids (PGEs) are used in food as an emulsifier.

PGEs are a class of synthetic, nonionic surfactant frequently used in food, pharmaceutical, and cosmetic industries on account of their amphiphilic properties.

 

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%

Packaging & Shipping

Packaging: 20KG carton.
Shipping: Within 7 days of order confirmation.

Payment:

Company Profile

 

1. Established: 2009

2. Main product:  Food ingredients & additives

3. Location: Office in Hangzhou, China;  Preservative & Flavoring agents factories in Shandong and Shanghai.

4. Main market: Middle East, Middle Asia, South-east Asia, Africa

5. Certificate: ISO, KOSHER, HALAL, SGS and more

    Employees: 51-100

    R&D staffs: 5-10

    Factory Size: 5,000-10,000 square meters