Polyglycerol Esters of Fatty Acids E475 (PGE)
Aliases: PGE, E475, Polyglycerol Ester
CAS Number: 26855-43-6
Usage: Used as an emulsifier and stabilizer in various food products, including margarine, shortening, and bakery products.
Characteristics: A mixture of polyglycerol and natural fatty acids, known for its emulsifying properties.
Detailed Description: Polyglycerol Esters of Fatty Acids, known as PGE or E475, are versatile emulsifiers used in the food industry to improve the texture and stability of products. They are particularly effective in margarine and bakery products, where they help to create a uniform texture and extend shelf life.
Performance Features: Enhances the texture and stability of food products, particularly in fat-based products.
Advantages: Offers versatility in a wide range of food applications.
Benefits: Improves the quality and consistency of food products, enhancing consumer satisfaction.
Extended Applications: Commonly used in margarine, shortening, bakery products, and as a general emulsifier.