Polyglycerol Esters of Fatty Acids (PGE)

Description

HS Code:

Polyglycerol Esters of Fatty Acids (PGE)
Properties: light yellow powder or granular solid

application:
1. Adding to ice cream can make its components mix evenly, forming a fine pore structure, large expansion rate, delicate taste, smooth, and difficult to melt
2. Used in candy, jelly, etc. It has the effects of preventing cream separation, moisture, stickiness and improving taste. Viscosity reduction in chocolate prevents frost.
3. Used in fat- and protein-containing beverages, as emulsifiers and stabilizers, to prevent delamination and extend the shelf life.
4. In margarine, butter and shortening, it can prevent oil-water separation and improve spreadability. It can also be used as an oil crystal preventive agent.
5. Added to dairy products to improve its instant solubility.
6. Adding meat products such as sausages, lunch meat, meatballs, fish fillings, etc., can prevent the starch of the filling from regenerating and aging, and at the same time, it can better disperse the fatty raw materials, facilitate processing, and inhibit water precipitation, shrinkage or hardening.