Product Introduction
Polyglycerol Esters of Fatty Acids (PGE), also known as E475, is a food-grade non-ionic emulsifier with strong emulsifying properties for oils and fats. According to the supplied technical data, PGE is typically a light/straw-yellow powder or granular solid. It is readily soluble in oils and fats, soluble in organic solvents such as ethanol, and dispersible in hot water. The supplied catalog describes the product as having good heat and acid resistance, with an HLB value of approximately 7.2. Food Emulsifier Catalog-ENZN
WEHENGFOOD is a China PGE manufacturer, supplier and exporter, providing Polyglycerol Esters of Fatty Acids for food manufacturers, ingredient distributors and industrial customers. PGE can be used in margarine, butter, shortening, bakery products, ice cream, dairy beverages, meat products, candy and chocolate. Its strong emulsification and stabilization properties help improve processing performance, texture, product stability and sensory quality.
Certificate of Analysis
Items | Specification | Result |
Appearance | Powder to Bead form | Powder to Bead Form |
Acid Value (mgKOH/g) | ≤12 | 5.5 |
Iodine Value (g/100g) | ≤2.0 | 0.42 |
Ignition Residue (%) | ≤1.5 | 0.85 |
Saponification Value (mgKOH/g) | 50–200 | 129.2 |
Total Count (/g) | 5000.0 max | <5000.0 |
Yeast and Mould (/g) | 100.0 max | <100.0 |
Coliforms in 0.1 g | Absent | Absent |
Salmonella in 25 g | Absent | Absent |
Mercury (as Hg), ppm | 1.0 max | <1.0 |
Cadmium (as Cd), ppm | 1.0 max | <1.0 |
Heavy Metals (Pb) | ≤2.0 ppm | 0.09 |
Functions of PGE
PGE provides effective emulsification and stabilization, helping disperse fats more uniformly and reduce oil-water separation in food systems. As a non-ionic emulsifier, it can also contribute to wetting, dispersion and solubilization. The supplied materials specifically describe PGE as a hydrophilic emulsifier with strong emulsifying ability for fats and oils.
In bakery and aerated food systems, PGE helps distribute fat more uniformly and supports foaming, which can contribute to increased product volume and a finer, softer texture. In frozen products such as ice cream, it helps ingredients mix uniformly, inhibits the formation of large ice crystals and supports a fine air-cell structure, resulting in a smoother mouthfeel. The source materials also describe functions including preventing fat separation in confectionery products and helping control undesirable texture changes in meat products.
Applications of PGE
Bakery Products: PGE is suitable for bread, cakes and other baked foods. It promotes more uniform fat distribution in dough and provides good foaming performance, helping improve volume while producing a finer and softer texture.
Ice Cream & Frozen Desserts: PGE promotes uniform mixing of ingredients and helps prevent the formation of large ice crystals. It supports a fine and dense air-cell structure, improves overrun and contributes to a smooth, delicate mouthfeel.
Margarine, Butter & Shortening: PGE functions as an emulsifier and stabilizer in fat-based products, helping prevent oil-water separation and improve product stability. The supplied catalog also describes its use in oyster sauce.
Milk & Beverage Products: PGE can provide emulsifying, wetting and solubilizing effects in milk and beverage systems, supporting more uniform dispersion of ingredients.
Candy & Chocolate: PGE helps reduce fat separation and contributes to a smoother, more desirable mouthfeel.
Meat Products: PGE can be used to help control starch retrogradation and undesirable shrinkage, water absorption and hardening during processing and storage.
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FAQ
Q1: What is Polyglycerol Esters of Fatty Acids (PGE)?
Polyglycerol Esters of Fatty Acids (PGE) are food-grade emulsifiers produced from polyglycerol and fatty acids. PGE provides excellent emulsification, dispersion, and stabilization properties and can help improve the texture, processing stability, and overall quality of various food products. WEHENGFOOD is a PGE manufacturer, supplier, and exporter in China, supplying food-grade PGE for international food manufacturers and distributors.
Q2: What are the main applications of PGE in food?
PGE is widely used in bakery products, cakes, bread, margarine, shortening, dairy products, ice cream, whipped products, confectionery, beverages, and other processed foods. Depending on the formulation, PGE can help stabilize oil-water systems, improve emulsification, enhance texture, and maintain consistent product quality.
Q3: What are the main functions of PGE as a food emulsifier?
PGE mainly functions as an emulsifier, stabilizer, and dispersing agent. It can improve the compatibility between oil and water phases, enhance emulsion stability, improve product texture, and support better processing performance. The recommended PGE grade and dosage depend on the specific food formulation and production process.
Q4: What is the minimum order quantity for PGE?
Our standard MOQ for PGE is 500 KGS. For commercial orders and long-term cooperation, we can provide competitive bulk pricing according to the required quantity, specification, and destination market.
Q5: What packaging do you offer for PGE?
Our standard PGE packaging is 25 kg/bag. Export packaging is designed for convenient storage and international transportation. Customized packaging requirements can also be discussed for bulk orders.
Q6: Can I get a PGE sample before placing a bulk order?
Yes. PGE samples are available for formulation testing and quality evaluation before bulk purchasing. As a PGE manufacturer, supplier, and exporter in China, WEHENGFOOD can also provide product specifications, COA, technical information, and application support to help customers select a suitable PGE grade.
