| Customization: | Available |
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| CAS No.: | 67784-82-1 |
| Formula: | C27h54o8 |
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What Is Polyglycerol Esters Of Fatty Acids (PGE)?
Polyglycerol Esters of Fatty Acids is Light yellow powder or granular solid, easily soluble in oil, ethanol organic solvent, can be dispersed in hot water. Has the characteristics of high temperature resistance and acid resistance.
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Product name
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Polyglycerol Esters of Fatty Acids
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Appearance
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White Powder
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MF
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C27H54O8
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Certification
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ISO9001/Kosher/Halal
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Type
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Emulsifiers, THICKENERS
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Shelf life
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2 years
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Application range
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Function
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Suggest dosage
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Margarine for spreading
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Maintains fine and stable water-oil dispersion.Improves stability and plasticity.
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0.35-1% of oils and fats
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Margarine/shortening for cake
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Improves stability.Shortens whipping time.Enlarges cake size and keeps homogeneous texture.Prolongs shelf life.
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0.35-1% of oils and fats
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Shortening
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Adjusts oil crystal.Improves stability and whipping strength.
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1-2%
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Whipping cream
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Shortens whipping time.Improves foam volume and structure.Creates nice and stiff foams.
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0.4-0.8%,Usually with DMG and Span60
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Protein beverage
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Prevents delamination and sedimentation.Provides smooth mouth feel.
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0.5-1%
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Coffee-mate
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Gives a more uniform fat globule size distribution resulting in improved whitening effect and dissloves in water well.
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0.5-1% of oil and fats
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Cake emulsifier
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Enlarges cake volume.Improves cake texture and paste stability.Prolongs shelf life.
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0.5-1.5%,Usually with DMG,Span60 and PGMS
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Cake
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Enlarges cake volume.Improves cake texture.Prolongs shelf life.
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0.3-0.5% of flour
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Bread and pastry
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Improves texture and prolongs shelf life.
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0.5-1% of flour
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Confections and chocolate
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Improves oils and fat dispersion.Decreases syrup viscosity and adjust crystalization of confections.
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0.3-0.5%
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Ice cream
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Promotes emulsifying of dairy fat.Prevents thick ice crystal.Improves mouth feels and shape retention.Increases bulging rate.
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0.1-0.3%
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Dairy
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Promotes dispersing of fats and prevent delamination
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0.2-0.5%
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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 an 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.
Polyglycerol fatty acid esters are widely used in, sugar, cosmetics, plastics, textiles, petroleum, synthetic resins, rubber processing, fruit and vegetable preservation and other fields.
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PRODUCT NAME
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PRODUCT NAME
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Acetyl Hexapeptide-18
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Palmitoyl Tripeptide-1
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AHK-CU
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GHK-CU
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Hexapeptide-10
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Hexapeptide-11
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Acetyl Tetrapeptide-2
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Tripeptide-2
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Acetyl Tetrapeptide-9
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Trifluoroacetyl tripeptide-2
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Acetyl Hexapeptide-8
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Caprooyl Tetrapeptide-3
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Acetyl Hexapeptide-30
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Pentapeptide-3
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Hexapeptide-9
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Tetrapeptide-2
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