Polyglycerol Esters Of Fatty Acids (Pge)
Polyglycerol Esters of Fatty Acids (PGE)
henry.chem at hotmail.com, www.hnhengchneg.com
Description:
Straw yellow powder or lamellar solid.
Functional uses:
It has the properties which are anti-high temperature and acid fastness. It is kind of hydrophilic glyceryl monostearate. It has high HLB and better emulsification. The ability of TGMS is better than glyceryl monostearate.
It is used as emulsifier, penetrant, stabilizer, quick-dissolving agent, antistaling agent, wetting agent, dispersing agent in ice cream, rice and flour, baked products, sweets, dairy products, and meat.
Solubility:
Dispersive in hot water. Soluble in organic dissolvent such as ethanol or lipid.
Technical index:
Iodine value (gI2/100g) ≤3.0
Acid value (mgKOH/g) ≤5.0
Sulfate ash % ≤1.0
Saponification value(mgKOH/g) 120135
Heavy metals (calculated by Pb)% ≤0.001
Arsenic (calculated by As) % ≤0.0003
Melting point(ºC) 5358
Operation method and Use level:
Add PGFE to the water which temperature is above 70ºC and mix them sufficient or mix PGFE in the flour for use. The suggestion of maximum in bread and cake: 0.1g/kg. The suggestion of maximum in ice cream: 3g/kg.
Packing:
Aluminized bag vacuum packing with nitrogen inside.
Net weight:25KG/CTN(5*5KG).
Storage and transportation:
Seal and storage in the low temperature, dry, cool and well-ventilated place, in order to prevent to absorb damp and become agglomeration. Strictly forbid to store and transport with materials that is explosive, combustible or deleterious. The shelf life is 18 months. ■
Diacetyl Tartaric Acid Esters Of Mono- And Diglycerides (Datem)
Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM)
Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM)
henry.chem at hotmail.com, www.hnhengcheng.com
Description:
Ivory white powder or particle solid.
Functional uses:
It is usually used as the additive in bread, cake, butter, hydrogenated vegetable oil and vegetable oil powder, and has the functions to emulsify, increase stabilization, improve preservation, protect fresh etc.
1. Strengthen the toughness, elasticity of dough, enlarge the physical volume of the bread. Improve the structure of tissue, prolong shelf life and increase the soft feeling and pliability.
2. Complex compound can be formed by starch and DATEM to avoid starch from swelling and losing.
3. It is used as the emulsifier, dispersion agent to improve emulsification and the intermiscibility between oil and water.
4. It is used in butter to make the taste better.
Solubility:
Dispersive in hot water, soluble in oil and fat, or some kinds of organic dissolvent such as carbinol, acetone, propanediol etc.
Technical index:
Acid value(mgKOH/g) 6276
Saponification value (mgKOH/g) 380425
Heavy metals (calculated by Pb)% ≤0.0010
Arsenic (Calculated by As)% ≤0.0003
Operation method and use level:
Adding DATEM to the water which temperature is above 70ºC and mixing them well or mix DATEM in the flour for use. The suggestion maximum of vegetable oil powder: 5.0%; The suggestion maximum of hydrogenated vegetable oil, butter, cake and bread: 10g/kg.
Packing:
Aluminized bag vacuum packing with nitrogen inside.
Net weight:25KG/CTN(5*5KG).
Storage and transportation:
Seal and store in the low temperature, dry, cool and well-ventilated place, in order to prevent to be damp and become agglomeration. Strictly forbid to store and transport with materials that is explosive, combustible or deleterious. The shelf life is 18 months. ■
Sodium Stearoyl Lactylate(SSL)
Description:
Ivory white powder or lamellar solid with a characteristic odour.
Functional uses:
Have the functions for increase toughness, emulsify, improve preservation, protect fresh etc. It can be used in baked products, steamed bread, noodles, dumplings etc. Also used as an emulsifier in margarine or fresh cream or cosmetics.
1. Strengthen the toughness, elasticity of doughing; enlarge the physical volume of the bread and the steamed bread. Improve the construction of tissue.
2. Make the surface of bread and noodles smoother. Decrease the rate of rupture.
3. Make biscuit mold unloading easily, and make the external appearance tidy, the level of structure clear, and the taste crisp.
4. There is an interaction between SSL and amylose to make the time of preservation longer.
5. Enlarge the physical volume of frozen food. Improve the construction of tissue. Avoiding the surface to split up and prevent the filling to leak.
Solubility:
Dispersible in hot water. Dissolve in ethanol or hot oil and fat.
HLB = 8.3
Technical Specifications:
Acid value (mgKOH/g) 60-90
Ester value (mgKOH/g) 150-190
Total lactic acid (%) 31.0-34.0
Heavy metals (calculated by Pb) % ≤0.001
Arsenic (calculated by As) % ≤0.0003
Sodium content 3.5-5.0
Operation method and use level:
1. Mixes with flour directly and uses symmetrical.
2.The effect is better if adds the product to the six times of warm water which the temperature is about 60 degrees first and make them became a kind of paste, then mixes with flour pro rate.
3. The proposal of append: 0.2-0.5% (account with the amount of flour)
Packaging:
Aluminized bag vacuum packing with nitrogen inside.
Net weight:25KG/CTN(5*5KG).
Store and transportation:
Seal to store in the low temperature, dry, cool and well-ventilated place, in order to prevent the moisture absorption and caking. Strictly forbid to store and transport with materials that is explosive, combustible or deleterious. The storage life is 18 months. ■