Polyglycerol Esters of Fatty Acids PGE E475, Food emulsifier Polyglycerol Esters of Fatty Acids, PGE, Polyglycerol Esters of Fatty Acids (PGE) Food Ingredients

Product Name: Polyglycerol Esters of Fatty Acids (PGE)
Type: Polyglycerol Esters of Fatty Acids (PGE) Food emulsifier
Polyglycerol Esters of Fatty Acids (PGE) CAS: 67784-82-1
Appearance: Cream to Ligh Yellow Powder
Applications: Food emulsifier Polyglycerol Esters of Fatty Acids PGE E475
Grade: Food grade Polyglycerol Esters of Fatty Acids PGE E475
Manufacturer: Guangzhou Masson Science & Technology Industry Co.,Ltd
Export Market: European, South American, North American, Asian and African etc

Application Range:
1. Used as emulsifier and crystal improver in margarine, butter, shortening and oyster sauce to prevent oil-water separation and extend shelf life.
2. In the baking food application, make the oil in the dough dispersed more evenly, produce stable small bubbles, increase the volume, reduce the oil content of the product, improve the structure, improve the anti-aging performance of the product.
3. Add ice cream products, can make fat particles fine and uniform distribution, improve the stability of emulsion;
4. In the milk, drink products with emulsification, wetting, help dissolve and so on, and has the effect of flavor, aroma, color and so on.
5. Used in meat products can prevent starch aging, inhibit contraction, water absorption and hardening.
6. Used for candy, chocolate, can prevent grease separation, good taste.
Recommended Adding Amount:
The addition maximum is 0.01% for bread and pastry, while the maximum is 0.3% for ice cream.

Specification:

Product Description:

(1) Good emulsifying, dispersing, stabilizing Properties;
In the food &beverage processing oil-water separation often occurs, in order to improve product quality and prolong shelf life. Emulsifier is usually added during the procession, it will stabilize the mixed phase, and form a uniform emulsion. So that to avoid and prevent oil-water separation, stratification, precipitation happen in food &beverage and beverage,
(2) Starch anti-aging effects;
DMG can form complexes with protein and starch, and can form insoluble complexes with amylose starch to prevent the recrystallization after cooling to prevent the aging of starch retrogradation, making bread, cake, potato products and other starch-rich food &beverages remain fresh and soft for a long time.
(3) To improve the fats crystallization;
Molecular distilled monoglycerides can orient in the surface of greese, control and stabilize greese crystallizing, especially in margarine, shortening and other oils and fats products, . It can also improve the plasticity and ductility to prevent the condensate layer and so on.