PGE Popyglycroyl Esters Fatty acids
Polyglycerol esters of fatty acids (PGEs) are used in food as an emulsifier.
PGEs are a class of synthetic, nonionic surfactant frequently used in food, pharmaceutical, and cosmetic industries on account of their amphiphilic properties.
Application range | Benefit | Suggest 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 Span60 |
Protein beverage | Prevents delamination and sedimentation. Provides smooth mouth feel. | 0.5~1% |
Coffee-whitener | 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,Span60 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% |
Packaging: 20KG carton.
Shipping: Within 7 days of order confirmation.