Fatty Acids Water Soluble Emulsifier Beads for Polyglycerol Esters

 
Applications:
 PGE155 is used in cake emulsifier, ice cream, margarine, shortening, etc.
 
 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 bread
•    Improve crumb softness;
•    Enlarge volume;
•    Provide a fine and uniform crumb structure.
 
 
•    When making cake
•    Enlarge volume;
•    Improve texture;
 
•    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 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.
 
•    When making confections
•    Reduce stickiness and sugar crystallization;
•    Improve eating quality.
 
•    When making pigment
•    Improve pigment which is oils soluble disperse into water.