| Customization: | Available |
|---|---|
| Composition: | Benzoic Acid |
| Type: | Pastries Preservative |
|
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PGE Popyglycroyl Esters Fatty acids
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: 20KG carton.
Shipping: Within 7 days of order confirmation.
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