Hangzhou Fuchun Food Additive Polyglycerol Esters of Fatty Acids(PGFE)

Identification & Functionality

Food Ingredients Functions

Emulsifier

Technologies

Food Ingredients

Product Families

Food Ingredients — Texture & Consistency

Emulsifiers

Appearance

• This product is made up of polyglycerol fatty acid ester and synthesis of a kind of excellent nonionic surfactant, dual characteristics of both hydrophilia and lipophilicity .It is light yellow to claybank liquid or solid, tasteless, dispersed or dissolved in water, soluble in ethanol and hot oil. Its HLB value 1 ~ 16, acid-resistance and high temperature resistance, good resistance to hydrolysis, has a strong emulsifying performance. itself safe non-toxic, can be widely used in food and daily chemical medicine and textile industries

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Energy Drinks,

Tea, Cocoa & Coffee

Food & Nutrition — Food

Bakery,

Confectionery,

Cooking Oils & Fat Products,

Dairy,

Desserts & Fruit Preparations

Food & Nutrition Applications

Bread,

Cakes,

Chocolates,

Coffee,

Confectionery Products,

Dairy Products,

Ice Cream,

Margarine,

Protein Drinks,

Shortening,

Whipping Cream

Usage

• Put it with soluble powder (such as sucrose, flour, etc.) mixing directly, adding solvent dispersed or dissolved; Also can mix this product with the right amount of water or oil , add the required water or oil, and heated to 60-80, make its dispersed or dissolved. Suggest to add quantity as follows: 0.1% 2.0%

Application

• Used to Margarine、shortening 、whipping cream 、protein beverage and other foods

Application range	Function	Suggested Dosage
Margarine for spreading	Maintains fine and stable water-oil dispersion.Improves stability and plasticity.	0.35-1% of oils and fats
Margarine/shortening for cake	Improves stability.Shortens whipping time.Enlarges cake size and keeps homogeneous texture.Prolongs shelf life.	0.35-1% of oils and fats
Shortening	Adjusts oil crystal.Improves stability and whipping strength.	1-2%
Whipping cream	Shortens whipping time.Improves foam volume and structure.Creates nice and stiff foams.	0.4-0.8%,Usually with DMG and Span60
Protein beverage	Prevents delamination and sedimentation.Provides smooth mouth feel.	0.5-1%
Coffee-mate	Gives a more uniform fat globule size distribution resulting in improved whitening effect and dissloves in water well.	0.5-1% of oil and fats
Cake emulsifier	Enlarges cake volume.Improves cake texture and paste stability.Prolongs shelf life.	0.5-1.5%,Usually with DMG,Span60 and PGMS
Cake	Enlarges cake volume.Improves cake texture.Prolongs shelf life.	0.3-0.5% of flour
Bread and pastry	Improves texture and prolongs shelf life.	0.5-1% of flour
Confections and chocolate	Improves oils and fat dispersion.Decreases syrup viscosity and adjust crystalization of confections.	0.3-0.5%
Ice cream	Promotes emulsifying of dairy fat.Prevents thick ice crystal.Improves mouth feels and shape retention.Increases bulging rate	0.1-0.3%
Diary	Promotes dispersing of fats and prevent delamination	0.2-0.5%

• Polyglycerol esters of fatty acids has other wide applications in the pharmaceutical industry、sugar industry、cosmetic、plastic、light textile、petroleum Industry、synthetic resin、rubber processing and fruit&vegetable fresh-keeping and so on.  

Packaging & Availability

Packaging Type

Bags

Packaging

• Packing：25kg/bag

Storage & Handling

Storage and Shelf Life

• Shelf life：12 Month
• Storage condition：Store in cool and dry places