Polyglycerol Esters of Fatty Acids (PGE) - E 475
Product description
Polyglycerol Esters of Fatty Acids (PGE), designated as the food additive E 475, is a versatile, hydrophilic emulsifier known for its
superior performance compared to traditional monoglycerides.
Functional Properties and Benefits
PGE is highly valued in food formulation for its multifunctional roles, including:
Aerating Agent: It excels as an aerating agent, particularly in cake batters, leading to improved batter performance, finer crumb structure, and increased cake volume. Dough Conditioner: It improves the workability and final quality of dough-based products. Synergistic Use: It is often used in combination with distilled monoglycerides to achieve optimal results. Applications
PGE is applied across a wide range of food products, targeting improved texture, stability, and volume:
Bakery: Sponge cake, bread and bread types. Fats and Emulsions: Oil emulsions (e.g., margarine). Dairy: cream mixtures, ice cream
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Functional Properties and Benefits
PGE is highly valued in food formulation for its multifunctional roles, including:
Aerating Agent: It excels as an aerating agent, particularly in cake batters, leading to improved batter performance, finer crumb structure, and increased cake volume. Dough Conditioner: It improves the workability and final quality of dough-based products. Synergistic Use: It is often used in combination with distilled monoglycerides to achieve optimal results. Applications
PGE is applied across a wide range of food products, targeting improved texture, stability, and volume:
Bakery: Sponge cake, bread and bread types. Fats and Emulsions: Oil emulsions (e.g., margarine). Dairy: cream mixtures, ice cream
Specifications
Polyglycerol Esters of Fatty Acids (PGE) - E 475
