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DESCRIPTION
Propylene glycol fatty acid ester is an emulsifier made of propylene glycol and stearic acid. It has good foaming and emulsifying properties. It is often used as a foaming agent for cakes and cream cakes. It is also often used in conjunction with other emulsifiers to help Synergistic effect.PGEs are a class of synthetic, nonionic surfactant frequently used in food, pharmaceutical, and cosmetic industries on account of their amphiphilic properties.
Polyglycerol Esters of Fatty Acids (PGE)
Polyglycerol Esters of Fatty Acids (PGE)
Polyglycerol Esters of Fatty Acids (PGE)
Characteristics
Dietary Attributes:Plant-Based, Non-GMO, Gluten-Free, Keto-friendly
Ingredient List:Propylene glycol fatty acid ester
Allergen(s):None
Solubility : Dispersed in hot water
Chemsino Polyglycerol Esters of Fatty Acids
As one of the toppest food emulsifier suppliers in China , Chemsino is committed to the researchment and development of Propylene glycol fatty acid ester for different application for over 16 years .

The wide range of Propylene glycol fatty acid ester which Chemsino provides , includes Polyglycerol Esters of Fatty Acids(PGE 0321) ,Polyglycerol Esters of Fatty Acids(PGE 0120) ,Polyglycerol Esters of Fatty Acids(PGE  0508) . Our service includes not only the high quality products ,but also we have RSPO certificate, and have passed Halal&Kosher certificate, ISO22000, ISO9001 certificate, the product quality is guaranteed. 
Polyglycerol Esters of Fatty Acids (PGE)
Polyglycerol Esters of Fatty Acids / PGE
An emulsifier consisting of propylene glycol and stearic acid is called propylene glycol fatty acid ester. It has good emulsifying and foaming capabilities. It is frequently utilized as a foaming agent for cream cakes and cakes. In order to provide a synergistic effect, it is frequently used in concert with other emulsifiers.
Application :
In ice cream, it can reduce the size of the ice crystals that form, enhance the delicate and smooth flavor, and enhance the stability and shape retention.
It helps to improve the crumb structure in pasta products, delay hardening, and increase shelf life.
In cakes,It extends shelf life, improves texture, and increases volume.