PGE Polyglycerol Esters Of Fatty Acids CAS NO. 67784-82-1
Description：Polyglycerol Esters of Fatty Acids (PGE)is an non-ionic surfactant with characteristics such as high temperature and acid resistanc.Propylene glycol fatty acid ester is an emulsifier made of propylene glycol and stearic acid. It has good foaming and emulsifying properties. It is often used as a foaming agent for cakes and cream cakes. It is also often used in conjunction with other emulsifiers to help Synergistic effect.
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Product Introduction
Description：Polyglycerol Esters of Fatty Acids (PGE)is an non-ionic surfactant with characteristics such as high temperature and acid resistanc.Propylene glycol fatty acid ester is an emulsifier made of propylene glycol and stearic acid. It has good foaming and emulsifying properties. It is often used as a foaming agent for cakes and cream cakes. It is also often used in conjunction with other emulsifiers to help Synergistic effect.
Parameters ：
Color | White to cream |
Appearance | Powder |
CHEMICAL/PHYSICAL SPECIFICATIONS | ||
Acid value | 3 max | mg KOH/g |
Saponification value | 120-135 | mg KOH/g |
Iodine value | 3 max | gl/100g |
Melting point | 53-58 | ℃ |
HEAVY METAL SPECIFICATIONS | ||
Arsenic (as As) Lead (as Pb) Mercury (as Hg) Cadmium Heavy metals (as Pb) | ≤ 3 ≤ 2 ≤ 1 ≤ 1 ≤ 10 | mg/kg mg/kg mg/kg mg/kg mg/kg |
Major Application
l In Yeasted products :：Chemsino PGE 0321 can increase the cake volume, maintain the uniform stability of the sponge-like fine foam, improve the structure and taste, prevent starch aging, and extend the shelf life.Dairy products. Promote milk fat dispersion and prevent delamination.
l In sponge cakes :Margarine/shortening for cakes enhance stability, shorten whipping time, increase volume, and uniform texture.Cake oil. Strong foaming performance, increase cake volume, enhance cake organization structure and batter stability, and extend cake shelf life.
Daily chemical industry:Used in cream cosmetics in the daily chemical industry, it can increase the lubricity, fineness, stability and shape retention of the product.
Dosage and Solubility
Dosage:The suggestion of maximum in bread and cake: 0.1g/kg. The suggestion of maximum in ice cream: 3g/kg. Formulators can vary amount depending on its end application.
Solubility : Dispersed in water. Dissolved in ethanol or organic reagent.
Shelf life and Storage :
Shelf Life : 12 months in unopened original packaging under the storage conditions. Storage :Avoid sunlight, rain. Store in unbrokentemperature should below 25℃ to ensure packaging at the cool, dry and well-ventilated the quality of product.
Packaging :
Net weight: 25kg/drum ；200kg/drum ；IBC Drum
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