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1. In frying margarine, the use of PGE can improve the stability of emulsion system.
2. In puff pastry margarine, the addition of PGE can enhance the plasticity and to achieve a dry surface of margarine.
3. In cake margarine, the fatty acylchain of the PGE can be associated with the fat crystals, therefore to increase the batter volume and to improve the stability of batter.
4. In cakes or other baked products, the use of PGE can enhance the cake batter performance, can improve the crumb structure and increase the cake volume. And the shelf life of these products can be increased.
5. In creams and toppings, the use of PGE can enhance the aeration property and foam stabilization.
6. In fats, PGE can be used to enhance the stability of fats.
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| Less than or equal to 12 mg KOH/g | |
| 120 ~150 mg KOH/g | |
| Less than or equal to 3.0 gI/100g | |
| Less than or equal to 1.5 w /% |
In 25kg/ Carton. Avoid sunlight, rain. Store in unbroken packaging at the cool, dry and well-ventilated place. The storage temperature should below 28 degree to minimise the agglomeration (the natural tendency).
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