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Cake Emulsifier-PGE

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● Product Name: DAHE Enterprise® PGE
● Full Name: Tripolycerol Monostearates
● Product Type: emulsifier, food grade
● Color: light yellow
● Form: powdery solid
● Executive standard: GB 1886.178-2016
● CNS:10.022
● INS: 475
● CAS: 27321-72-8; 26855-43-6; 67784-82-1
Product serial number
Product description


DAHE Enterprise® PGE (Tripolycerol Monostearates) Cake Emulsifier


Popular ingredients in bakery, dairy and beverage products


Produced from vegetable-based fatty acids, DAHE Enterprise® PGE is available in variants where the type of fatty acid content determines the functionality.



Key Function

Used as emulsification, viscosity adjustment, crystallization adjustment, quality improvement, antibacterial and so on. It is widely used in bread, cake, ice cream, protein drinks and meat products etc.




Application in cake 

  • Improve the viscosity of starch

  • Prevent the aging effect of starch

  • Improve the quality of the products

  • Improves its flavor and chewing taste

  • Make cake and pastry with more delicate structure and much larger volume 







Application in ice cream

  • It makes the ice cream with smooth surface, proper moisture looks, and high expansion rate.

  • Ensure uniform mixing of all components, delicate and smooth taste

  • Improves the heat resistance and shape-retention ability of ice cream

  • Avoiding ice crystals happening on ice cream in the production process

  • Improving the taste.






Application in protein beverage

  • It has strong antibacterial effect on bacteria, molds and yeasts etc.

  • Significantly improve beverage stability, heat resistance and dispersibility.

  • Prevent the phenomenon of precipitation, delamination and oil ring etc.

  • Improves product quality, uniformity and taste

  • Extends the shelf life. 





Application in toffee, chocolate, fat


  • Have the function of inhibiting or promoting crystallization.

  • Prevent the separation and exudation of fats.

  • Improve the shape retention ability of candy

  • Make the product form a lot of uniform and fine air gaps to make the product full of elasticity

  • Reducing the viscosity and yield point of molten chocolate to emsure a more convenient processing technology

  • Inhibit the chocolate fat crystals, prevent chocolate from blooming

  • Improve its brittleness and shape retention ability. 


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Committed to provide safe, high-quality, innovative and practical raw materials for the food industry at home and abroad. With the expertise and mature technology in the field of emulsifier and the correct grasp of the market, it rises rapidly.



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