Polyglycerol Esters of Fatty Acids CAS NO. 67784-82-1
Polyglycerol Esters of Fatty Acids (PGE)is an non-ionic surfactant with characteristics such as high temperature and acid resistance
EEC NO. E475
CAS NO. 67784-82-1
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Product Introduction
Polyglycerol Esters of Fatty Acids
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.
Polyglycerol Esters of Fatty Acids is an non-ionic surfactant.Easily soluble in oils and fats and soluble in organic solvents such as ethanol , can be dispersed in hot water . It is used as emulsifier, penetrant, stabilizer, quick-dissolving agent, antistaling agent, wetting agent, dispersing agent in ice cream, rice and flour, baked products, sweets, dairy products, and meat.
TECHNICAL INDEX:
ITEMS | SPECIFICATION |
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 |
APPLICATIONS:
Food Industry
1. Margarine. Prevent water seepage and oiliness, avoid crystal sand, prevent (moisture) splashing and foaming during frying
2. Margarine/shortening for cakes enhance stability, shorten whipping time, increase volume, and uniform texture.
3. Cake oil. Strong foaming performance, increase cake volume, enhance cake organization structure and batter stability, and extend cake shelf life
4. Cake. Increase the volume, maintain the uniform stability of the sponge-like fine foam, improve the structure and taste, prevent starch aging, and extend the shelf life
5. Bread and pastries increase the volume, improve the organizational structure, and extend the shelf
6. Ice cream. Improve expansion rate and shape retention, and keep bubbles stable
7. Dairy products. Promote milk fat dispersion and prevent delamination
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
Pharmaceutical industry
It can be used as emulsifier and stabilizer of ointment, emulsion and suppository in the pharmaceutical industry
Bakery
lce cream
Butter
Milk
Meat products
Candy
USAGE:
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.
PACKING:
It can be purchased in 25 kgs kraft bag. Special packing can be arranged.
SHELF LIFE:
24 months in unopened original packaging under the storage conditions.
STORAGE & TRANSPORATION:
Avoid sunlight, rain. Store in unbroken packaging at the cool, dry and well-ventilated place. The storage temperature should below 25℃ to ensure the quality of product. Keep safety of the packaging in the transportation.
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