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
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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