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PGE

Last Modified : 2024-12-14

Use Case :

Bakery Products: PGE is used in bread and cakes as an emulsifier to improve dough texture and increase volume.
Dairy and Frozen Desserts: In ice cream and frozen desserts, PGE helps create a smooth texture and prevents the formation of ice crystals.
Sauces and Emulsified Products: Due to its high emulsification power, PGE is used in sauces and fatty products to ensure uniformity and stability.

Product Analysis File :

Description :

Polyglycerol Esters of Fatty Acids (PGE) are powerful and stable emulsifiers produced by combining fatty acids and polyglycerols. Due to their exceptional ability to combine fat and water, PGE is widely used in the food industry, especially in bakery products, dairy, and frozen desserts. PGE helps improve the texture, volume, and overall quality of products, and it maintains its stability even at high temperatures.

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Industries using this product :

Key Features and Benefits

Strong and Effective Emulsification: PGE is a highly effective emulsifier that helps combine and homogenize fat and water in food products.
High Thermal Stability: This ingredient is heat-resistant and performs excellently in high-temperature baking and production processes.
Increased Shelf Life and Improved Texture: With PGE, food products have a longer shelf life, and their texture becomes softer and more stable.

Technical Specifications

Chemical Composition: A combination of polyglycerol and fatty acids
Appearance: Yellow powder or liquid
Solubility: Soluble in fats; partially soluble in water
Storage Conditions: Store in a dry, cool place, away from direct sunlight to maintain product quality.

Frequently Asked Questions (FAQ)

Why is PGE used as an emulsifier in bakery products?
PGE improves dough structure and increases volume, helping create a soft and uniform texture in baked goods.
Is PGE suitable for frozen products?
Yes, due to its stability at low temperatures, PGE is an excellent choice for preventing ice crystal formation and improving texture in ice cream and frozen desserts.

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