Polyglycerol esters of fatty acids(PGE) E475

Polyglycerol Esters of Fatty Acids (PGE) is a non-ionic surfactant with characteristics such as high temperature and acid resistance. They are derived from polyglycerol, which is a polyol (sugar alcohol), and fatty acids. PGE emulsifier has good foaming and emulsifying properties that allow it to be used as a foaming agent for cakes and cream cakes. Polyglycerol esters of fatty acids E475 are also often used in conjunction with other emulsifiers to help the synergistic effect.

Product Details:

● Appearance: ivory powder	● Place Orign: China
● EEC No.: E475	● CAS No.: 67784-82-1
● Code: PGE	● Shelf Life: 12 month if stored properly
● Certification: FSSC22000/ISO9001/HALAL/KOSHER

Payment & Shiping Terms:

Minimum Quantity: 1MT
Packaging Details: 25kg/bag,PE inner bag
Delivery Time: 10-15 days
Payment Term: T/T

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Tag : Categories : Food Emulsifiers

Specification

Items	Specification
Appearance	Light yellow powder
Acid Value (mgKOH/g)	≤ 5.0
Saponification Value (mgKOH/g)	125-145
Iodine Value (g/100g)	≤3.0
Ignition Content %	≤1.5
Heavy Metal (Calculated by Pb,mg/kg)	≤1.0
Arsenic( Calculated by As,mg/kg)	≤3.0
Melting Point (°C)	50-58
Moisture(%)	≤1.0

Packing

-In 25 kgs net PP/PE bag

-16MT/20’FCL without pallets

Storage and Transportation

-Store in a tightly closed container in a cool and dry area.

-Avoid excessive light.

Application	Function	Suggested Dosage
Margarine for spreading	Maintains fine and stable water-oil dispersion. Improves stability and plasticity.	0.35-1% of oils and fats
Margarine / shortening for cake	Improves stability.Shortens whipping time.Enlarges cake size and keeps homogeneous texture.Prolongs shelf life.	0.35-1% of oils and fats
Shortening	Adjusts oil crystal.Improves stability and whipping strength.	1-2%
Whipping cream	Shortens whipping time.Improves foam volume and structure.Creates nice and stiff foams.	0.4-0.8%,Usually with DMG and SMS
Protein beverage	Prevents delamination and Sedimentation. Provides smooth mouth feel.	0.5-1%
Coffee-mate	Gives a more uniform fat globule size distribution resulting in improved whitening effect and dissloves in water well.	0.5-1% of oil and fats
Cake emulsifier	Enlarges cake volume.Improves cake texture and paste stability.Prolongs shelf life.	0.5-1.5%,Usually with DMG,SMS and PGMS
Cake	Enlarges cake volume.Improves cake texture. Prolongs shelf life.	0.3-0.5% of flour
Bread and pastry	Improves texture and prolongs shelf life	0.5-1% of flour
Confections and chocolate	Improves oils and fat dispersion. Decreases syrup viscosity and adjust crystalization of confections.	0.3-0.5%
Ice cream	Promotes emulsifying of dairy fat. Prevents thick ice crystal. Improves mouth feels and shape retention. Increases bulging rate.	0.1-0.3%
Dairy	Promotes dispersing of fats and prevent delamination	0.2-0.5%