High quality Ice Cream Stabilizer Polyglycerol Esters of Fatty Acids (PGE)

Characters:Straw yellow powder or granular solid which is easily soluble in oils and fats and soluble in organic solvents such as ethanol. It can be dispersed in hot water. Its an non-ionic surfactant with characteristics such as high temperature and acid resistance and HLB value is 7.2.Applications: This product is a kind of hydrolic monoglyceride, and it can produce strong emulsification effect for oils and fats. 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. 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.

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 *0 homogeneously, and then mix it with other raw materials for further use.

Recommended Addition Amount:The addition maximum is 0.*1% for bread and pastry, while the maximum is 0.3% for ice cream.Technical Index (Refer to GB ********2):

Packing:Aluminized bag vacuum packing with nitrogen inside. Net weight: *5KG/CTN(5*5KG).Storage & Transportation:Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly fordid storing and transporting with material that is explosive, combustible or deleterious. The shelf life is *2 months.