Polyglycerol Esters of Fatty Acids (PGE)

Polyglycerol Esters of Fatty Acids (PGE)

Polyglycerol Esters of Fatty Acids (PGE) are high-performance food emulsifiers made from polyglycerol and vegetable fatty acids. They are primarily used to stabilize fat systems, improve aeration, and enhance texture in products where structure and consistency are critical.

PGE deliver strong emulsification without affecting flavor, making them ideal for premium and industrial food formulations that require reliable processing performance.

Key Characteristics

• Strong emulsification and stabilization

• Excellent aeration and whipping control

• Improves texture and creaminess

• High thermal and processing stability

• Neutral taste and odor

Industries & Applications

Dairy

• Ice cream and whipped dairy products for improved overrun, fat stability, and melt resistance.

Bakery

• Cakes and aerated bakery products to increase volume, improve crumb softness, and stabilize batters.

Confectionery

• Fat-based and aerated confectionery for texture control and uniform fat dispersion.

Biscuits & Cookies

• Enhances dough handling and final texture in fat-rich or filled products.

⭐ Best Used In

• Dairy (Ice Cream & Whipped Products)

• Bakery (Cakes & Aerated Products)

Regulatory Identification

• E Number: E475

• HS Code: 3404.90.00

Pamara Group supplies Polyglycerol Esters of Fatty Acids (PGE) with consistent quality and dependable availability, supporting high-performance dairy and bakery formulations.