Polyglycerol Esters of Fatty Acids(PGE) Manufacturer & Exporter

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)

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

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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.

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Polyglycerol Esters of Fatty Acids (PGE)

Polyglycerol esters of fatty acids (PGEs) are food additives commonly used in the food industry for their emulsifying properties. They are derived from polyglycerol, which is a polyol (sugar alcohol), and fatty acids. These compounds play a crucial role in creating stable emulsions between water and fats in various food formulations. E475 emulsifier is frequently utilized as a foaming agent for cream cakes and cakes. In order to provide a synergistic effect, PGE e475 is frequently used in concert with other emulsifiers.

Application :

In ice cream, polyglycerol esters of fatty acids can reduce the size of the ice crystals that form, enhance the delicate and smooth flavor, and enhance the stability and shape retention.

Polyglycerol esters of fatty acids e475 helps to improve the crumb structure in pasta products, delay hardening, and increase shelf life.

In cakes，e475 emulsifier extends shelf life, improves texture, and increases volume.

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We want to thank Chemsino for the quality of service provided by them. We sincerely appreciate their efficient, gracious customer service, the level of detail and accountability they have demonstrated on each project, and the way they conduct business as a whole.

Alexander Jr

From Middle East