PGR
Polyglycerol Esters of Fatty Acids
General neme:PGE

Characteristics and Applications:
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. Usage:
(1) Since this product is easily soluble in oils and fats, you can dissolve it in oils or fats homogeneously before further processing.
(2) You can also dissolve this product in warm water at about 60 homogeneously, and then mix it with other raw materials for further use.
SPECIFICATION
Acid value (mgKOH/g)           ≤5.0
Saponification value (mgKOH/g) 120~135
Iodine value, g/100g           ≤3.0
Sulfated Ash,%                 ≤1.0
Arsenic(calculated by As),%    <0.0003
Heavy metals (calculated by Pb),%<0.001
Melting point, °C              53~58