Product Name: Polyglyceryl Ester Of Fatty Acid (PGFE)
Other Name: Polyglyeeryl fatty acid esters PGE
Effective Ingredients Content: ≥99%
CAS NO.: 67784-82-1
MF/Formula: C3H8O3
MW / Molecular Weight: 211-708-6
Appearance: White powder
1.Discription:
Polyglyceryl Ester Of Fatty Acid (PGFE) is the general name of a series of products, also known as polyglycerin ester (PGFE), polyglycerol mono-polyfatty acid ester, fatty acid polyglycerin ester, characterized by more hydrophilic hydroxyl
groups.Polyglycerol fatty acid ester is a kind of new, high efficiency and excellent performance of polyhydroxyl ester non-ionic surfactants, used in food, daily chemicals, petroleum, textile, coatings, plastics, rubber, and other fields.
Product Name:Polyglyceryl Ester Of Fatty Acid (PGFE)
Effective Ingredients Content: ≥99%
CAS NO.: 67784-82-1
MF/Formula: C3H8O3
MW / Molecular Weight: 211-708-6
Appearance: White powder
2.Technical Specification
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ITEMS
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SPECIFICATION
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RESULT
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|
Appearance
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Yellowish to yellowish brown solid
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Yellowish to yellowish brown solid
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|
Saponification Value(mgKOH/g)
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120~135
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135
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Melting Range
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53~58
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53.1
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Acid Value(mgKOH/g)
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≤5
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2.3
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Sulphated Ash(%)
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≤1
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0.6
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Iodine value
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≤3
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0.30
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Heavy Metals(Pb) %
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≤10mg/Kg
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≤10mg/Kg
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|
As(%)
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≤3mg/Kg
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≤3mg/Kg
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Result
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Product meets with the guaranteed specification
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|
3.Application
This product is a kind of hydrophilic monoglyceride, and it can produce strong emulsification effect for oils and fats.
1. It can be used in margarine, butter, shortening oil and oyster sauce as emulsifier and crystal modifying additive to prevent oil-water separation and prolong the preservation period.
2 It can be used in food baking to make oils an fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth.
3. It can be added into ice cream to make all components mixed more homogeneous, prevent forming of big ice crystal, help produce fine and dense pore structure, enhance its expansion ratio and produce smooth and fine feeling in mouth.
4. It can be used in milk beverage as emulsifier, wetting agent, cosolvent and so on. It can also enhance flavor, aroma and color of them.
5. It can be used in meat products to prevent starch aging, shrinkage, water absorption and hardening.
6. It can be used in candies and chocolates to prevent oil-water separation and maintain a good taste.
