Ethoxylated Mono and Diglycerides (Polyglycerate 60)
Product Description
Ethoxylated Mono and Diglycerides (Polyglycerate 60)
Product Name
|
PEG (20)
|
Acid Value (mgKOH)/g)
|
≤2.0
|
Saponification Value (mgKOH/g)
|
65-75
|
Hydroxyl Value (mgKOH/g)
|
65-80
|
Oxyethylene Content (%)
|
60.5-65
|
Arsenic (mg/kg)
|
≤3
|
Heavy Metals (mg/kg)
|
≤10
|
Applications of PEG (20):
- In yeast-raised baked products, PEG (20) can be used as the dough conditioner to improve the crumb softness and to increase the bread volume.
- In cakes and cake mixes, the use of PEG (20) can improve the texture and cell structure of cakes.
- In whipped toppings, PEG (20) can be used to enhance the emulsification effect and to improve the stability of toppings.
- In icings and icing mixes, PEG (20) can be used as emulsifer to improve mouth feel and to prevent weeping.
- In frozen desserts, the use of PEG (20) can improve freeze-thaw stability.
- In coffee whiteners, PEG (20) can be used to enhance the stability of emulsion system.
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