Guangzhou Masson Science and Technology Industry Company Limited
| Type | Glycerol esters of fatty acide. Tri, Tetra-poly |
| Aim | SP cake gel/ Instant cake gel, Margarine/ Shortening, Ice cream, NonoDairy creamer, Cake improver |
| Sort | Effective emulsifier |
| Singular point | Purified, low content free fatty acids/free glycerol |
| Color | White to ivory |
| Odor | Neutral, without adust odor |
| Content | Di, Tri, Tetra poly-, total above 85% |
| Warranty | 12 months |
| EU. No. | E 475 |
| CAS No. | [26855-43-6][67784-82-1 ] |
| Chemical name | Octadecanoic acid monoester with triglycerol |
| INS No. | 475 |
| Payment Terms | Please contact sales person, L/C, T/T |
| Supply Ability | 15,000kgs solid/ container |
| Delivery Time | 30 days |
| Packaging Details | 20kg*1 |
| Brand Name | VIVID |
| Model Number | PGE155 |
| Certification | ISO ,KOSHER, HALAL, FSSC22000 |
| Place of Origin | Guangzhou, Guangdong, China |
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Product Specification
| Type | Glycerol esters of fatty acide. Tri, Tetra-poly | Aim | SP cake gel/ Instant cake gel, Margarine/ Shortening, Ice cream, NonoDairy creamer, Cake improver |
| Sort | Effective emulsifier | Singular point | Purified, low content free fatty acids/free glycerol |
| Color | White to ivory | Odor | Neutral, without adust odor |
| Content | Di, Tri, Tetra poly-, total above 85% | Warranty | 12 months |
| EU. No. | E 475 | CAS No. | [26855-43-6][67784-82-1 ] |
| Chemical name | Octadecanoic acid monoester with triglycerol | INS No. | 475 |
| Payment Terms | Please contact sales person, L/C, T/T | Supply Ability | 15,000kgs solid/ container |
| Delivery Time | 30 days | Packaging Details | 20kg*1 |
| Brand Name | VIVID | Model Number | PGE155 |
| Certification | ISO ,KOSHER, HALAL, FSSC22000 | Place of Origin | Guangzhou, Guangdong, China |
| High Light | Tetra Poly Cake Emulsifier ，67784-82-1 | ||
26855-43-6 SP Cake Gel Ingredient PGE Polyglycerol Esters Fatty Acids Beads
PGE (Polyglycerol Esters of Fatty Acids) beads/20KG box, top brand cake gel ingredient, purified, texture improver,
PGE155 (Polyglycerol Esters of Fatty Acids) purified
Description:Easier to form up a α-crystal structure with water in low temperature ,
VIVID Polyglycerol Esters of Fatty Acids PGE155 is emulsifier made from polyglycerol, palmitic and stearic acid,
with low free glycerol, low acid value and mild odor . The polyglycerol is mostly triglycerol and tetraglycerol
as a result of purification.
It’s widely used in ice cream, non dairy creamer, dairy products,
margarine, shortening, cake gel and so on.
PGE 155 ( Mainly tripoly-) specification
| Appearance | Beads |
| Color | White or light-yellow |
| Acid value(mg KOH/g) | ≤3.0 |
| Saponification value(mg KOH/g) | 130-145 |
| Iodine value(g I/100g) | ≤1.0 |
| Melting point (℃) | 55-58 |
| Arsenic(As)(mg/kg) | ≤3 |
| Heavy metal (as Pb, mg/kg) | ≤10 |
Applications:
• PGE155 is used in cake emulsifier, ice cream, margarine, shortening, etc.
Dosage :
| Application | Dosage |
| Cake emulsifier | 3%-20% of total, mix with other emulsifier in solid form or melt into sorbitol with other emulsifier as required. |
| Non-dairy creamer | 1.0%-1.5% of total material, melted with fat & oils in 55℃-65℃, subject to different purpose. |
| Bread | 0.3%-0.5% by the weight of flour in the fats before whipping or mix with flour in powder form. |
| Milk drinking | 0.12%-0.15% of total products above 55℃ with stirring and homogeneity. |
| Cake | 0.3%-0.5% by the weight of fat & oils in 55℃-65℃ and then mix with other material. |
| Protein beverage | 0.05%-0.15% of total products above 55℃ with stirring and homogeneity. |
| Whipping topping | 0.4%-0.8% of total material, melted with fat & oils in 55℃-65℃ |
| Ice cream | 0.2-0.3% of total products, melted with fat & oils in 55℃-65℃, subject to different butter, fat & oils or margarine. |
| Margarine, shortening | 0.3%-0.5% by the weight of fat & oils in 55℃-65℃, subject to different purpose. |
• When making cake emulsifier
• Adjust DMG to be α- crystal monoglycerides with water;
• Increase water solubility;
• Increase baking bulging rate;
• Control texture of paste.
• When making whipping topping
• Increase bubble rate;
• Shorten whipping time;
• When making bread
• Improve crumb softness;
• Enlarge volume;
• Provide a fine and uniform crumb structure.
• When making cake
• Enlarge volume;
• Improve texture;
• When making non-dairy creamer
• Give a more uniform fat globule size distribution;
• Improved whitening effect;
• Dissolve in water well.
• When making margarine /shortening
• Adjust oil crystal;
• Increase solid objects;
• Adjust margarine appearance like sheen, texture;
• Prevent water dispersion in margarine;
• Shorten whipping time in use.
• When making ice cream
• Avoid forming large ice crystal;
• Improve mouth feels;
• Provide creamy texture;
• Improve stabilization.
Company Details
Business Type:
Manufacturer
Ecer Certification：
Verified Supplier
Guangzhou Masson Technology Industry Co., Ltd. is a high-tech enterprise dedicated to the research and development, production, sales and technical services of food additives and food ingredients, and is the vice chairman of China Food Additives and Ingredients Association, participating in the draf... Guangzhou Masson Technology Industry Co., Ltd. is a high-tech enterprise dedicated to the research and development, production, sales and technical services of food additives and food ingredients, and is the vice chairman of China Food Additives and Ingredients Association, participating in the draf...
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