Guangzhou Masson Science and Technology Industry Company Limited
| Payment Terms | Please contact sales person |
| Supply Ability | 15,000kgs/ container |
| Delivery Time | 40 to 50days |
| Packaging Details | 25kg/ Craft paper and PP woven bag + PE inner bag |
| Product Name | Polyglycerol Esters Of Fatty Acids |
| Other Name | E475, PGE |
| Type | Emulsifiers, Stabilizers |
| Melting point | Approx. 52 - 59°C |
| Acid value | 3.0 max. |
| Packaging | 20kg/carton |
| Brand Name | VIVID |
| Model Number | PGE E475 |
| Certification | ISO,FSSC22000,HALAL, KOSHER |
| Place of Origin | Guangzhou, China |
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Product Specification
| Payment Terms | Please contact sales person | Supply Ability | 15,000kgs/ container |
| Delivery Time | 40 to 50days | Packaging Details | 25kg/ Craft paper and PP woven bag + PE inner bag |
| Product Name | Polyglycerol Esters Of Fatty Acids | Other Name | E475, PGE |
| Type | Emulsifiers, Stabilizers | Melting point | Approx. 52 - 59°C |
| Acid value | 3.0 max. | Packaging | 20kg/carton |
| Brand Name | VIVID | Model Number | PGE E475 |
| Certification | ISO,FSSC22000,HALAL, KOSHER | Place of Origin | Guangzhou, China |
| High Light | Water Soluble Food Grade Emulsifier ，Fatty Acids 20kg Food Grade Emulsifier | ||
Polyglycerol Esters Of Fatty Acids 20kg Water Soluble Food Grade Emulsifier For Ice Cream
Description:
Applications:
• PGE is widely used in milk drinking, protein beverage, ice cream, cake gel, margarine, non-dairy creamer.
• Especially in water soluble emulsion application with solubility above 55℃ water.
• Dosage :
1) Milk drinking: 0.12%-0.15% of total products above 55℃ with stirring and homogeneity.
2) Protein beverage: 0.05%-0.15% of total products above 55℃ with stirring and homogeneity.
3) Ice cream: 0.2-0.3% of total products, above 55℃ water, subject to different butter, fat & oils or margarine.
4) Cake gel: 10%-20% 10%-20% of total products.
5) Margarine: 0.3%-0.5% by the weight of fat & oils in 58℃-65℃, subject to different purpose.
6) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils above 58℃, subject to different purpose.
• When making milk drinking,protein beverage
• Provide emulsifying effect for dairy fat.
• Prevent delamination and sedimentation.
• Provide smooth mouth feel
• When making ice cream
• Enlarge volume; Increase bulging rate.
• Shorten whipping time;
• Prevent thick ice crystal;
• Improve mouth feels;
• Provide creamy texture;
• Improve shape retention.
• When making cake gel
• Adjust α- crystal monoglycerides;
• Increase baking bulging rate;
• Control texture of paste.
• When making margarine
• Adjust oil crystal;
• Prevent water dispersion.
• When making non-dairy creamer
• Give a more uniform fat globule size distribution;
• Improved whitening effect;
• Dissolve in water well;
• Enlarge whipping cream volume;
• Shorten whipping time.
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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