Polyglycerol Esters (PGE)

Description

There are multiple applications:

• For margarine and butter: as emulsifier and crystal modifying additive to prevent oil-water separation and extend the preservation period.
• For bakery: as an emulsifier to influence the amount and size of the bubbles and improve aeration, resulting in increased volume and improved crumb structure and tenderness (for cakes, muffins…etc).
• For ice creams: homogeneous repartition and preventing uneven ice crystals. In addition to the smooth and fine texture, it reduces the freezing time and brings a slower meltdown.
• Candies and chocolates: Oil-water separation and maintaining good taste.