Polyglycerol Esters of Edible Fatty Acids (PGE)

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Applications

PGFE finds extensive use in the food industry, including:

Bakery:

Improves dough stability and texture in baked goods.

Confectionery:

Enhances consistency and mouthfeel in chocolates and candies.

Dairy:

Stabilizes emulsions in ice creams and enhances creaminess.

Potential Benefits

Key benefits of PGFE include:

Emulsification:

Improves the stability and uniformity of mixtures.

Texture Enhancement:

Enhances mouthfeel and creaminess.

Extended Shelf Life:

Helps maintain product quality over time.

Documents & Samples

Product range

Polyglycerol Esters of Edible Fatty Acids

Provide excellent emulsification, stability, and texture enhancement in food products.

Our Certifications

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