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Edible White food additives emulsifiers Polyglycerol Esters Of Fatty Acids PGE

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Masson Group Company Limited
City: Guangzhou
Province/State: Guangdong
Country/Region: China
Contact Person:Mr Stanley Yen

Edible White food additives emulsifiers Polyglycerol Esters Of Fatty Acids PGE

Place of Origin : Guangzhou, Guangdong, China
Brand Name : Vivid
Certification : HACCP ISO HALAL KOSHER
Model Number : PGE, E475
MOQ : 2mt
Price : Please contact sales person
Packaging Details : 20kg/carton
Delivery Time : 7 to 14 days
Payment Terms : Please contact sales person
Supply Ability : 20,000kgs
Appearance : White to off-white waxy beads or powder
Application : Margarine|Shortening|Ice cream
E No. : E475
Product Name : Food Grade Emulsifiers
Type : Emulsifiers
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Edible White food additives emulsifiers Polyglycerol Esters Of Fatty Acids PGE


Description:


VIVID Polyglycerol Esters of Fatty Acids is an emulsifier made from edible, fully hydrogenated vegetable based oil and polyglycerol. It’s widely used in ice cream, confectionaries, noodles, dairy products, meats and margarine, shortening.


Specifications:



Item

Unit

Specification

1

Appearance

——

White to off-white

waxy beads or powder

2

Acid value

mg KOH/g

≤ 5.0

3

Saponification value

mg KOH/g

130-145

4

Melting point

Approx. 53

5

Arsenic value

mg/kg

≤ 3

6

Heavy metal (as Pb)

mg/kg

≤ 10


Applications:


1. Margarine for spreading

Function: Imparts fine and stable water dispersion. Improve stability and plasticity.

Dosage: 0.35%-1% of oils and fats


2. Margarine for cake/shortening

Function: Improve stability. Shorten whipping time. Enlarge cake size and keep homogeneous texture. Prolong shelf life.

Dosage: 0.35%-1% of oils and fats


3. Cake

Function: Enlarge cake volume, improve cake texture. Prolong shelf life

Dosage: 0.3-0.5% of flour, usually using cake gel directly.


4. Bread and pastry

Function: Improve texture and prolong shelf life

Dosage: 0.5-1% of flour, usually using mixed emulsified oils and fats


5. Confections and chocolate

Function: Improve dispersing of oils and fat. Decrease syrup viscosity and adjust crystalization of confections.

Dosage: 0.3-0.5%


6. Ice cream

Function: Promote emulsifying of dairy fat. Prevent thick ice crystal. Improve mouth feels. Increase bulging rate.Improve shape retention.

Dosage: 0.1-0.3%


7. Protein beverage

Function: Prevent delamination and sedimentation. Provide smooth mouth feel.

Dosage: 0.5-1%


8. Dairy

Function: Promote dispersing of fats and prevent delamination.

Dosage: 0.2-0.5%



Product Tags:

food grade emulsifiers

      

emulsifier for food

      
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