Polyglycerol Esters Of Fatty Acids (Pge)

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. It is 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 fine 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 60â?? 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 13510â??92): 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 Packagingï¼? 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 transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.

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. It is 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 fine 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.

Characters: White powder or flake solid which is easily soluble in oils and hot grease, insoluble in cold water and can be dispersed in hot water. Applications: It has emulsifying, stabilization, dropping viscocity, control grease crystallization,resist starch aging, increase the gas-holding function. (1) Used in watery cream, and its stable, homogeneous, fine and smooth. (2) Used in meat products, avoid the water and oil separation. (3) Used in various grease, improve the compatibility of water and oil, avoid the water and oil separation. (4) Increase the dough toughness and gas-holding function, improve the construction, increase the bakery volume Usage and dose (1) Put this product into warm water at about 60 to get paste shaped substance, then use it as the suitable scale. (2) Used into watery cream, the max. dose is 5g/Kg, for others foods, can be used as the request. Technical Index: Acid Value(Calculated by KOH / (mg/g) Free Gycerol1.0 1-ester content 80 Ignition residue 0.1 Total lactic acid 20-38 Unsaponifiables 2.0 Moisture 0.5 Pb /(mg/kg 0.5 Packaging Aluminized bag vacuum packing with nitrogen inside, 20kg/carton(5kg/bag*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.

Appearance White or straw yellow powder. Character and application Make the dough touched soft, flexible, smooth, easy to operate; Can improve the proofing activity obviously, Have the good expanding activity, the specific volume is increased about 40-70%, The bread inner structure is evenly, taste soft, and elasticity, the fresh life can be extended. Dissovle it in water or add it into the flour directly. The recommended adding amount :0.1%~0.3%. Index: Moisture 12.0 ash % 30 Heavy metals Pb % 0.0010 Arsenic (As% 0.0003 Package: Aluminized bags. Net weight: 20KG/CTN(4*5KG). 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 material that is explosive, combustible or deleterious. The shelf life is 12 months

Characters Ivory white powder, soluble in water, dispersible in hot water and fat Application: Have the function of emulsification, dispersion, chelation, antioxidant, starch anti-aging and control of fat accumulation. (1)Used for emulsifying fat products, dairy products, grease, meat, enhancing its stability, taste and texture. (2)Used in improving efficiency and solubilization for ice cream, chocolate, candy. (3) Food code CAC stipulates that it can be used as emulsifier, chelating agents, stabilizers, antioxidants. Operation methods and dosage (1) Add it to the water around 60 , make it paste form, and then use it in an appropriate proportion. (2) Further processing after it is evenly dissolved with the fat. (3) The max. dosage for infant formula foods is 24.0g / kg, for others foods, add as the processing required. Technical Index Total citric acid 13 50 Total fat acid 37-81 Total glycerol 8-33 Free glycerol 4.0 Sulphated ash (% 0.5 Lead (Pb) / (mg/kg) 2 Packaging Aluminized bag vacuum packing with nitrogen inside. 25 kg/carton(5kg/bag 5) 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 transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.

Characters: Ivory powder or granular solid, it can be dispersed into the hot water, can be dissolved into the ethanol and hot grease. It is a non-ionic emulsifier, HLB value is 3.8-5.3. Character: 1. It is good for form stable emulsion to avoid delamination and deposit of food and beverage by adding emulsifier. And it could improve quality of product and prolong shelf life of product 2. It can form the complex with the protein and starch, prevent the starch from aging, used in bread, cake for keeping the shelf life. 3. It can be arranged in order on surface of grease. This is helpful to control and stabilize crystallization of grease. Especially in production of margarine, it can improve plasticity and malleability of product to avoid delamination of the oil and water. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 70 with 1:6 to get paste shaped substance, then for further processing. Recommended Addition Amount: For cream and dough, the adding quantity as processing requiered, others usage as GB2760-2011. Technical index : Item Specification Total Monoglyceride content % 90.0 Free acid(Calculated by stearic acid) % 2.5 Iodine value 4.0 Melting Point () 60.0-70.0 60.0-70.0 0.0001 Heavy Metals Calculated by Pb% 0.0005 Packaging Package in craft paper bags with moisture proof inside, Net weight: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 transporting with materials that is explosive, combustible or deleterious. The shelf life is 24 months.

Characters: Ivory powder or granular solid, it can be dispersed into the hot water, can be dissolved into the ethanol and hot grease. It is a non-ionic emulsifier, HLB value is 3.8-5.3. Character: 1. It is good for form stable emulsion to avoid delamination and deposit of food and beverage by adding emulsifier. And it could improve quality of product and prolong shelf life of product 2. It can form the complex with the protein and starch, prevent the starch from aging, used in bread, cake for keeping the shelf life. 3. It can be arranged in order on surface of grease. This is helpful to control and stabilize crystallization of grease. Especially in production of margarine, it can improve plasticity and malleability of product to avoid delamination of the oil and water. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 70â?? with 1:6 to get paste shaped substance, then for further processing. Recommended Addition Amount: For cream and dough, the adding quantity as processing requiered, others usage as GB2760-2011. Technical index : Item Specification Total Monoglyceride content % â?¥90.0 Free acid(Calculated by stearic acid) % â?¤2.5 Iodine value â?¤4.0 Melting Point (â??) 60.0-70.0 60.0-70.0 â?¤0.0001 Heavy Metalsï¼?Calculated by Pbï¼?% â?¤ 0.0005 Packagingï¼? Package in craft paper bags with moisture proof inside, Net weight: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 transporting with materials that is explosive, combustible or deleterious. The shelf life is 24 months.

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Supplier: Sodium stearoyl lactate (ssl), calcium stearoyl lactate (csl), diacetyl tartaric acid esters of mono and diglycerides (datem), polyglycerol esters of fatty acids (pge), distilled monoglyceride (dmg), glyceryl monolaurate (gml90), acetem (e472a), lactem (e472b), citrem (e472c), pgpr, bread improver, cake gel emulsifiers(powder), cake gel
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