Guangzhou Masson Science and Technology Industry Company Limited
| Payment Terms | Please contact sales person |
| Supply Ability | 15,000kgs solid/ container |
| Delivery Time | 40 to 50days |
| Packaging Details | 20kg solid net in carton with PE inner bag. 20kg liquid net in PP pail. |
| Brand Name: | VIVID |
| Material: | Natural vegetable oil and fat, |
| Place of Origin: | Guangdong, China |
| Grade: | Food Grade, pharmaceutical Grade |
| Package: | 25 Kg/carton |
| E No.: | E475 |
| Appearance: | Waxy beads |
| Color: | Creamed color to white |
| Application: | Bakery, milk powder, ice-cream |
| Port: | Guangzhou, Huangpu |
| Brand Name | Vivid |
| Model Number | PGE155 |
| Certification | ISO ,KOSHER, HALAL, FSSC22000 |
| Place of Origin | Guangzhou, Guangdong, China |
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Product Specification
| Payment Terms | Please contact sales person | Supply Ability | 15,000kgs solid/ container |
| Delivery Time | 40 to 50days | Packaging Details | 20kg solid net in carton with PE inner bag. 20kg liquid net in PP pail. |
| Brand Name: | VIVID | Material: | Natural vegetable oil and fat, |
| Place of Origin: | Guangdong, China | Grade: | Food Grade, pharmaceutical Grade |
| Package: | 25 Kg/carton | E No.: | E475 |
| Appearance: | Waxy beads | Color: | Creamed color to white |
| Application: | Bakery, milk powder, ice-cream | Port: | Guangzhou, Huangpu |
| Brand Name | Vivid | Model Number | PGE155 |
| Certification | ISO ,KOSHER, HALAL, FSSC22000 | Place of Origin | Guangzhou, Guangdong, China |
| High Light | E475 Cake Emulsifiers ，Polyglycerol Esters Cake Emulsifiers | ||
Cake Emulsifiers Polyglycerol Esters Of Fatty Acids With Emulsifying Agents For Food Industry
Description: VIVID PGE 155 is an emulsifier made from polyglycerol, parmitics and stearic acid, with low free glycerol, low acid value and mild odor. The polyglycerol is mostly tri-polyglycerol as a result of purification. It's widely used in ice-cream, non dairy creamer, dairy products, margarine, shortening, cake gel, bakery improber and so on.
PGE 155 (Mainly tripoly-) specification
| Appearance | Beads (20-40 mesh) |
| Color | White to yellowish |
| Acid value(mg KOH/g) | ≤5 |
| Saponification value(mg KOH/g) | 130-150 |
| Iodine value(g I/100g) | ≤1 |
| Melting point (℃) | ≤20 |
| Arsenic(As)(mg/kg) | ≤3 |
| Heavy metal (as Pb, mg/kg) | ≤10 |
Dosage :
1) Bread: 0.3%-0.5% by the weight of flour in the fats before whipping or mix with flour in powder form.
2) Cake: 0.3%-0.5% by the weight of fat & oils in 55℃-65℃ and then mix with other material.
3) Cake emulsifier: 3%-20% of total, mix with other emulsifier in solid form or melt into sorbitol with other emulsifier as required.
4) Whipping topping: 0.4%-0.8% of total material, melted with fat & oils in 55℃-65℃.
5) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils in 55℃-65℃, subject to different purpose.
6) Milk drinking: 0.12%-0.15% of total products above 55℃ with stirring and homogeneity.
7) Protein beverage: 0.05%-0.15% of total products above 55℃ with stirring and homogeneity.
8) Ice cream: 0.2-0.3% of total products, melted with fat & oils in 55℃-65℃, subject to different butter, fat & oils or margarine.
9) Margarine, shortening: 0.3%-0.5% by the weight of fat & oils in 55℃-65℃, subject to different purpose.
10) Confections: 1.5%-2% of fat & oils in 55℃-65℃.
11) Pigment: as dispersion phase with pigment, 1.0-1.5% of oils in another way,
• When making dairy
Promote dispersing of dairy fats and protein.
Provide smooth mouth feel and milky taste.
Prevent oils coming up.
Reduce foreign odor from fats and oils added.
• When making potain bevarage
Promote dispersing of protein.
Prevent oils coming up.
Prevent delamination and sedimentation.
Provide smooth mouth feel.
• When making ice cream
Promote emulsifying of dairy fat.
Prevent thick ice crystal improve mouth feels.
Increase bulging rate.
Improve shape retention.
• When making non-dairy whipping creamer
Prevent oils coming out.
Shorten whipping time Improve foam volume and structure.
Create a nice and stiff foams
• When making bakery products
Improve stability andplasticitymprove stability.
Shorten whipping time.
Enlarge cake/breadsize and keep homogeneous texture
Prolong shelf life
Company Details
Business Type:
Manufacturer
Year Established:
2007
Total Annual:
1-30,000,000
Employee Number:
100~200
Ecer Certification：
Verified Supplier
Guangzhou Masson Technology Industry Co., Ltd. is a high-tech enterprise dedicated to the R&D, production, sales and technical services of food additives and food ingredients. As a Vice-Chairman unit of the China Food Additives & Ingredients Association, the company has partici... Guangzhou Masson Technology Industry Co., Ltd. is a high-tech enterprise dedicated to the R&D, production, sales and technical services of food additives and food ingredients. As a Vice-Chairman unit of the China Food Additives & Ingredients Association, the company has partici...
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