Polyglycerol polyricinoleatePGPR
Characters:
Yellow viscous liquid, insoluble in cold water and ethanol, soluble in hot grease, non-ionic water-oil emulsifier (W / O).
Applications:
No bad odor, has good thermal stability.
Used in chocolate, add a small amount, can significantly improve the mobility of chocolate products, and save the amount of cocoa butter.
Expedit the process of filling and mold forming for chocolate products, optimize the process and make the small bubbles to discharge easily, and then avoid occuring empty holes and pore in the chocolate products.
Used with lecithin , has a good synergistic effect, thinning the thickness of chocolate coating to make it easy to process.
In humid conditions, can reduce the viscosity. And form chocolate sugar coat quickly. And accelerate its conglutination . And increase adhesion, reducing the small pores.
Opeartion method and dosage
The suggestion of maximum in cocoa products, chocolate and its products, candy, chocolate coated products, ice cream coating: 5.0g/kg, oily-water fat emulsified products: 10g/Kg.
Technical Index
Poly glycerol(Dimer, trimer and tetramer glycerol)()75
Poly glycerol(More than Heptamer)( )10
Pb / (mg/kg) 2
Packaging
Plastic bucket or Iron bucket inner coating plastics, net weight is 25 kg, 180 kg.
Storage and transportation:
Sealed and stored in the cool, dry and well-ventilated place, avoid to put inversion, Forbid to store and transport with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
Sodium Stearoyl Lactylate(SSL)
Characters:
Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 8.3.
Applications:
It can be used for multiple purposes su ch as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc.
(1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure.
(2) It can react with amylose to delay and prevent the food aging.
(3) It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth.
(4) It can make hot and spicy food more pliable and softer and prolong the preservation time.
(5) It can produce smoother surface, lower broken ratio, higher soaking and boiling resistance for noodle, dried noodle and instant noodle, and make them chewier.
(6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping.
Usage:
(1) It can be directly mixed well with flour for use�
(2) Put this product into warm water at about 60 with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect.
(3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing.
Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011)
Technical Index
Acid value(Calculated by KOH) / (mg/g)60- 80
Ester value (Calculated by KOH) / (mg/g)120- 190
Total lactic acid (W/%)23.0-40.0
Sodium content(W/ %3.5- 5.0
Pb(mg/kg)2
Packaging
Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG *4) or packaged with moisture proof paper bag, 25kg/bag..
Storage & Transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Propylene Glycol Esters of Fatty Acid PGMS
Characters:
White powder or flake solid, insoluble in water, soluble in organic solvents such as ethanol, is a non-ionic emulsifier.
Applications:
Has excellent foam performance, good oil-soluble emulsifier.
Used in pastry margarine, prevent the bread and confect aging, improve its processing performance.
Uesd in ice cream, increase dilatability and shape preserving.
Used in margarine to improve whipping, and to prevent the oil-water separate.
Used for cakes, fried snack foods, complex sauce.
Operation method and dosage:
The max dosage for fat,oil and emulsified fat products is 10.0g/Kg, The max dosage for milk,dairy products and frozen drink is 5.0g/Kg, The max dosage for cake and fried foods is 2.0g/Kg,
Technical index
Acid value(Calculated by KOH)/ (mg/g) 4.0
Iodine value(g/100g) 3.0
Free Propylene glycol w/% 1.5
Hydroxide value(Calculated by KOH) / (mg/g)65
Saponification value(Calculated by KOH) / (mg/g)150-190
Soap(Calculated by Potassium stearate) w/% 7.0
Total mono ester content w/% 40
Ignition residue w/% 0.5
Pb / (mg/kg) 2
Packaging:
Aluminized bag vacuum packing with nitrogen inside.
Net weight: 20kg/carton(5kg/bag*4)
Storage and transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Diacetyl Tartaric Acid Esters of Mono  and Diglycerides
Characters:
Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-10.
Applications:
It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant.
(1) It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure.
(2) It can react with amylose to delay and prevent the food aging.
(3) It can be used in cream to make it smoother and finer.
(4) It can be used in butter and concentrated butter to prevent oil separating and enhance its stability.
(5) It can also be sued in sugar, syrup and spices.
(6) It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth.
Usage:
(1) Put this product in warm water at about 60�?? to get paste shaped substance, and then use it in appropriate proportion.
(2) Dissolve this product in oils or fats homogeneously before further processing.
(3) Directly mix it with flour for use.
Recommended Addition Amount:
Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and fermented milk.
Technical Index (Conform to GB25539-2010 standard
Acid value (Calculated by KOH) / (mg/g) 65-85
Saponification value (Calculated by KOH) / (mg/g) 390-450
Total tartaric acid(W/%) 10-40
Total glycerol(W/%) 11-28
Total acetic (W/%) 8-32
Free glycerol(W/%) �?�2.0
Ignition residue (W/%) �?�0.5
Pb/(mg/kg) �?�2
Packaging�?
Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5 KG *4)
Storage & Transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Calcium Stearoyl Lactylate(CSL)
Characters:
Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 5.1.
Applications:
It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc.
(1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and stru cture. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth.
(2) It can make hot and spicy food more pliable and softer and prolong the preservation time.
(6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping.
Usage:
(1) It can be directly mixed well with flour for use.
(2) Put this product into warm water at about 60 with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect.
(3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing.
Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011)
Technical Index
Acid value (Calculated by KOH) / (mg/g)50- 86
Ester value(Calculated by KOH) / (mg/g)125- 164
Total lactic acid (W/%)32.0- 38.0
Calcium content (W/%)4.2- 5.2
Pb / mg/kg 2
Packaging
Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG *4) or packaged with moisture proof paper bag, 25kg/bag..
Storage & Transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Calcium Stearoyl Lactylate(CSL)
Characters:
Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 5.1.
Applications:
It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc.
(1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth.
(2) It can make hot and spicy food more pliable and softer and prolong the preservation time.
(6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping.
Usage:
(1) It can be directly mixed well with flour for use.�?�¯ï¿½?�¿ï¿½?�½
(2) Put this product into warm water at about 60 with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect.
(3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing.
Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011)
Technical Index
Acid value (Calculated by KOH) / (mg/g)50- 86
Ester value(Calculated by KOH) / (mg/g)125- 164
Total lactic acid (W/%)32.0- 38.0
Calcium content (W/%)4.2- 5.2
Pb / mg/kg 2
Packaging
Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG *4) or packaged with moisture proof paper bag, 25kg/bag..
Storage & Transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Diacetyl Tartaric Acid Esters of Mono and Diglycerides
Characters:
Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-10.
Applications:
It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant.
(1) It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure.
(2) It can react with amylose to delay and prevent the food aging.
(3) It can be used in cream to make it smoother and finer.
(4) It can be used in butter and concentrated butter to prevent oil separating and enhance its stability.
(5) It can also be sued in sugar, syrup and spices.
(6) It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth.
Usage:
(1) Put this product in warm water at about 60? to get paste shaped substance, and then use it in appropriate proportion.
(2) Dissolve this product in oils or fats homogeneously before further processing.
(3) Directly mix it with flour for use.
Recommended Addition Amount:
Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and fermented milk.
Technical Index (Conform to GB25539-2010 standard
Acid value (Calculated by KOH) / (mg/g) 65-85
Saponification value (Calculated by KOH) / (mg/g) 390-450
Total tartaric acid(W/%) 10-40
Total glycerol(W/%) 11-28
Total acetic (W/%) 8-32
Free glycerol(W/%) 2.0
Ignition residue (W/%) 0.5
Pb/(mg/kg) 2
Packaging
Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5 KG *4)
Storage & Transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Diacetyl Tartaric Acid Esters of Mono and Diglycerides
Characters:
Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-10.
Applications:
It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant.
(1) It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure.
(2) It can react with amylose to delay and prevent the food aging.
(3) It can be used in cream to make it smoother and finer.
(4) It can be used in butter and concentrated butter to prevent oil separating and enhance its stability.
(5) It can also be sued in sugar, syrup and spices.
(6) It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth.
Usage:
(1) Put this product in warm water at about 60 C to get paste shaped substance, and then use it in appropriate proportion.
(2) Dissolve this product in oils or fats homogeneously before further processing.
(3) Directly mix it with flour for use.
Recommended Addition Amount:
Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and fermented milk.
Technical Index
Acid value (Calculated by KOH) / (mg/g) 65-85
Saponification value (Calculated by KOH) / (mg/g) 390-450
Total tartaric acid(W/%) 10-40
Total glycerol(W/%) 11-28
Total acetic (W/%) 8-32
Free glycerol(W/%) 2.0
Ignition residue (W/%) 0.5
Pb/(mg/kg) 2
Packaging
Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5 KG *4)
Storage & Transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
Polyglycerol Esters of Fatty Acids(PGE)
Chemical Structure:
Characters:
Straw yellow powder or granular solid which is easily soluble in oils and fats and soluble in organic solvents such as ethanol. It can be dispersed in hot water. Its an non-ionic surfactant with characteristics such as high temperature and acid resistance and HLB value is 7.2.
Applications:
This product is a kind of hydrophilic monoglyceride, and it can produce strong emulsification effect for oils and fats.
1. 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.
2 It can be used in food baking to make oils and fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth.
3. It can be added into ice cream to make all components mixed more homogeneous, prevent forming of big ice crystal, help produce fin
e and dense pore structure, enhance its expansion ratio and produce smooth and fine feeling in mouth.
4. It can be used in milk beverage as emulsifier, wetting agent, cosolvent and so on. It can also enhance flavor, aroma and color of them.
5. It can be used in meat products to prevent starch aging, shrinkage, water absorption and hardening.
6. It can be used in candies and chocolates to prevent oil-water separation and maintain a good taste.
Usage:
(1) Since this product is easily soluble in oils and fats, you can dissolve it in oils or fats homogeneously before further processing.
(2) You can also dissolve this product in warm water at about 60 homogeneously, and then mix it with other raw materials for further use.
Recommended Adding Amount:
The addition maximum is 0.01% for bread and pastry, the maximum is 0.3% for ice cream.
Technical Index (Refer to GB 1351092):
Acid Value (mgKOH/g) 5.0
Saponification Value (mgKOH/g) 120-135
Iodine Value (g/100g) 3.0
Sulfated Ash Content % 1.0
Heavy Metal (Calculated by Pb)% 0.001
Arsenic(Calculated by As)% 0.0003
Melting Point () 53-58
Packaging
Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG *4)
Storage & Transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
