Polyglycerol Esters of Edible Fatty Acids (PGE NI)- Vegetable oil Cloud Point
|EC No.||E 475|
|Acid Value||Max 12 mg KOH/g|
|Saponification Value||165-195 mgKOH/g|
|Iodine Value||10-20g I/100g|
PGE NI is an ester of Polyglycerol and edible fatty acids made specifically for reducing the cloud point in vegetable oils with low iodine values. It retards the formation of fat crystals in vegetable oils thereby ensuring such oils do not harden in cool climates.
|Appearance||Off-white to light yellow|
Application in food
Acts as an anti-crystallization agent in oils and fats, especially those with high cloud points
Margarine/ Low-fat spreads
Acts as an aeration and anti-crystallization agent. Reduces sandiness by retarding the growth of crystals.