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PGE
ngalan Product:Polyglycerol esters of fatty acids
CAS No .:26855-43-6
Timbang nga molekula:-
Porma sa produkto:Yellowish solid powder
Grade:FDA, FCC IV
Mga detalye sa pagputos:25KG / bag
Mga Feature ug mga Kaayuhan
| ltems | paghingalan |
| Acid Value (KOH, mg/g) | ≤2.0 |
| Punto sa Pagkatunaw (℃) | 53-60 |
| Bili sa saponification (KOH, mg/g) | 130-145 |
| Bili sa Iodine( I2, g/100g ) | ≤3.0 |
| Arseric (As, mg/kg ) | ≤3.0 |
| Tingga (Pb, mg/kg) | ≤2.0 |
| Bug-at nga Metal (mg/kg) | ≤5.0 |
Product Application
PGE is an efficient emulsifier, widely used in various food production, especiallysuitable for ice cream, Tripolyalvcerol monostearates represnts mostly, PGE posses dual nature ofhydrophilic and oleophylic, its HLB value is 1-16, which make it more strong adaptability, strongamulsifying ability, good heat resistance and acid resistance. it can be used as amulsifiar, dispersantfoaming agents, defoamers and the stabilizer in variety of foods and cosmetics.
| range Paggamit | function | Ratio sa pagdugang |
| Margarine for spreading | Miaintain fine and stable water-oil dispersion.Improve stability and piasticity. | 0.35-1% of oils and fats. |
| Margarine/shortening for cake | Improve stabllity.Shorten whipping time.Enlarge cake size and keeps homogenecustexture.Prolong shelf life. | 0.35-1% of oils and fats. |
| Pagpamubo | Adjust oil crystal.lmprove stabllity and whipping strength. | 1-2%. |
| Krem nga panglatigo | Sharten whipping time.lmprove foamvolume and structure.Create nice and stiff foams. | 0.4-0.8%, usually with DMG and SMS. |
| Ilimnon nga protina | Malikayan ang delamination ug sedimentation. Mohatag og hamis nga pagbati sa baba. | 0.5-1%. |
| Kauban sa kape | Promote uniform fat dispersion.Enhance the white, smooth and milky texture.Increase the water dissolution rate of solid particles. | 0.5-1% of oll and fats. |
| Emulsifer sa keyk | Enlarge cake volume.lmprove cake texture and pastestabity.Prolong shelf life. | 0.6-1.5%,usually with DMG,SMS andPGMS. |
| Cake | Enlarge cake volume. lmproves cake texture.Prolong shelf life. | 0.3-0.5%6 of flour. |
| Tinapay ug pastry | Improve texture and prolong shelf life. | 0.5-1%6 of flour |
| Mga tam-is ug tsokolate | Disperse the oil evenly.Reduce the viscosity of the syrup.Adjust the texture of the sugar. | 0.3-0.5%. |
| krema sa LCE | Promote emulsifying of dairy fat.Prevent thick ice crystal.Improwes mouth feel and shape retention.Increase bulging rate. | 0.1-0.3%. |
| Gibag-o nga gatas | Promote dispersing of fats.Prevent delamination | 0.2-0.5% |
Kaluwas ug proteksyon
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