Polyglycerol Esters of Fatty Acids (PGE)
Straw yellow powder or lamellar solid.
It has the properties which are anti-high temperature and acid fastness. It is kind of hydrophilic glyceryl monostearate. It has high HLB and better emulsification. The ability of TGMS is better than glyceryl monostearate.
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.
Dispersive in hot water. Soluble in organic dissolvent such as ethanol or lipid.
Iodine value (gI2/100g) ≤3.0
Acid value (mgKOH/g) ≤5.0
Sulfate ash % ≤1.0
Saponification value(mgKOH/g) 120_135
Heavy metals (calculated by Pb)% ≤0.001
Arsenic (calculated by As) % ≤0.0003
Melting point(ºC) 53_58
Operation method and Use level:
Add PGFE to the water which temperature is above 70ºC and mix them sufficient or mix PGFE in the flour for use. The suggestion of maximum in bread and cake: 0.1g/kg. The suggestion of maximum in ice cream: 3g/kg.
Aluminized bag vacuum packing with nitrogen inside.
Storage and transportation:
Seal and storage in the low temperature, dry, cool and well-ventilated place, in order to prevent to absorb damp and become agglomeration. Strictly forbid to store and transport with materials that is explosive, combustible or deleterious. The shelf life is 18 months.