Henan Chemsino Industry co.,ltd-Food Emulsifier and Preservative

Home Food EmulsifierPolyglycerol Esters Of Fatty Acids (PGE)
Polyglycerol Esters Of Fatty Acids (PGE)

Polyglycerol Esters Of Fatty Acids (PGE)

  • Polyglycerol Esters of Fatty Acids (PGE) is a cream to light yellow powders or beads, that is widely used as an emulsifier in food production
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  • SPECIFICATIONS
  • Description
Polyglycerol Esters of Fatty Acids (PGE) is a cream to light yellow powders or beads, that is widely used as an emulsifier in food production. As a preservative it is used in bread, cake, biscuit and meat product to prevent starch aging and extend shelf life. As an emulsifier it is used in toffee, chocolate and oil to enhance emusification and increase elasticity and prevent deformation. As bacteriostatic agents it is used in meat product to inhibit bacteria and extend shelf life.

Description
Polyglycerol Esters of Edible Fatty Acids (PGE) is manufactured using polymerized Glycerol and Edible Fatty Acids. It exists as a white to off-white coloured, oily to hard waxy material. It is dispersible in water and soluble in oils.

Applications
PGE is a Palm-oil free essential emulsifier used in cakes batters, cake gels and non-dairy whipped topping. It also plays a key role in the production of margarine and low-fat spreads. Additionally, it qualifies as a good food additive for Kosher as well as Halal food preparations.

Functionality
PGE is used mostly for its aeration and softening ability in cake- based products. 

Benefits in Cake Gels
* In cake gels it works synergistically with distilled monoglycerides. 
* As it is an alpha-tending emulsifier it retards the gel from turning white.
* Once used in cake batter the PGE provides extra aeration and volume to the batter.
* It provides a smooth texture and crumb structure to the cake and additional softness.

Polyglycerol Esters of Fatty Acids (PGE) Specifications
APPEARANCE White to cream
ACID VALUE (mgKOH/g) 3.0 max
SAPONIFICATION VALUE (mgKOH/g) 120-135
IODINE VALUE(gI2/100g) 3.0 max
HEAVY METALS(By Pb) % 0.001 max
ARSENIC (By As)% 0.003 max
MELTING POINT(℃) 53-58
MOISTURE (%) 2.0 max

Benefits in Non-Dairy/Whipped Topping
* Provides aeration and increases over-run
* It helps to disperse the fat every throughout the mix and provides better whiteness and more uniform creamy texture.
* Provides stiffness to the topping once it is whipped.
PGE application

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