What is Polyglycerol Esters of Fatty Acids e475 Emulsifier Used for

Date:2024-07-31

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Polyglycerol esters of fatty acids are biodegradable emulsifiers made from natural, renewable resources. They are prized for their ability to emulsify, foam, and regulate crystallization, making them valuable in various food applications. This blog post overviews the key characteristics and diverse uses of the e475 emulsifier.

What is Polyglycerol Esters of Fatty Acids e475？

Polyglycerol Esters of Fatty Acids (PGE), also known as polyglycerol esters, are a new, highly effective non-ionic surfactant. Made from the reaction of fatty acids and polyglycerol, PGE emulsifier can be metabolized into glycerol and fatty acids, which are either absorbed or excreted by the body, ensuring high safety. PGE e475 emulsifier has a wide range of HLB values (Hydrophilic-Lipophilic Balance). They are colorless, tasteless, odorless, and resistant to hydrolysis, making them versatile for use in cosmetics, food, pharmaceuticals, and other industries.

Polyglycerol Esters of Fatty Acids e475

What are the Ingredients in PGE?

1. Polyglycerol: This compound is formed by the polymerization of glycerol molecules. It consists of multiple glycerol units linked together. The degree of polymerization can vary, resulting in different polyglycerols (e.g., diglycerol, triglycerol, etc.).
2. Fatty Acids: These are the carboxylic acids derived from fats and oils. The specific fatty acids used can vary and may include saturated, monounsaturated, or polyunsaturated fatty acids. Common sources include oils such as palm oil, soybean oil, or sunflower oil.
The process involves esterifying polyglycerol with fatty acids, resulting in a compound that combines the hydrophilic properties of polyglycerol with the hydrophobic properties of fatty acids. This unique combination gives PGE their effective emulsifying, foaming, and stabilizing properties, making them useful in various food and cosmetic products.

What are Characteristic and Benefits of Polyglycerol Esters of Fatty Acids?

1.Emulsification: Generally, the HLB value of PGE emulsifier can range from about 2 to 14. Polyglycerol esters with an HLB value ≥ 7 are effective as O/W emulsifiers, especially outperforming sucrose esters under acidic conditions (pH 3.5-5). Those with an HLB value ≤ 6 are suitable as W/O emulsifiers, offering better stability and heat resistance, particularly in W/O/W multiple emulsions.

2.Aeration: When used alone or in combination with other emulsifiers, particularly α-crystal form emulsifiers, e475 emulsifiers exhibit excellent aeration properties. They are ideal as aerating agents or dough conditioners, enhancing the volume and quality of yeast-leavened baked goods, and providing superior foaming and foam stabilization.

3.Crystallization Regulation: Polyglycerol esters can either promote or inhibit crystallization. Lipophilic polyglycerol esters, like decaglycerol decastearate, inhibit crystallization, while hydrophilic esters, like hexaglycerol pentastearate, promote it. This ability to modulate crystallization rate and fineness enhances the appearance and quality of fat-based products.

4.Viscosity Regulation: Polyglycerol esters of fatty acids e475 improves the dispersion of components in chocolate production, reducing processing viscosity more effectively than lecithin. In protein-containing O/W emulsions, a small amount of PGE emulsifier can significantly lower viscosity.

5.Antimicrobial and Preservation: Polyglycerol esters have shown antimicrobial effects against various bacteria and fungi, with efficacy influenced by the degree of polymerization and fatty acid chain length. For example, triglycerol caprylate has strong antibacterial properties against Bacillus subtilis, while decaglycerol stearate and decaglycerol palmitate are effective against thermophilic spore-forming bacteria.

6.Quality Improvement: In starchy products, the addition of e475 emulsifier forms a smooth thin layer between gluten and starch, adjusting dough structure and preventing staling. This improves the crumb structure, resulting in finer and more uniform textures.

What are the Uses of Polyglycerol Esters of Fatty Acids(PGE)?

1. Confections and Chocolate

In high-fat candies like milk candy, cream candy, and premium filled candies, emulsifiers are essential for mixing sugars, fats, and water evenly to prevent separation during storage. Adding polyglycerol esters to these candies can prevent fat separation, improve shape retention, and create fine, uniform air pockets for elasticity. In chocolate, polyglycerol esters of fatty acids e475 help evenly disperse fat crystals, reduce viscosity, prevent fat bloom, and enhance the chocolate's brittleness and shape retention.

2. Breads, Cakes, and Cookies

In baking, which includes bread, cakes, cookies, muffins, and pies, PGE emulsifier help evenly disperse fats, water, and sugars in dough, improving the overall quality and sensory attributes of the products.
In cookies, a small amount of polyglycerol esters ensures complete emulsification and dispersion of fats, enhancing crispiness and texture. They also modify starch viscosity and prevent starch aging, making them useful as flour improvers and emulsifiers.
For bread, pastries, and cookies, adding e475 emulsifier improves texture, prevents fat migration, and maintains product shape. They can also be used as cake foaming agents, aiding in creating cakes with finer structures, increased volume, and improved flavor and chewiness.

3. Lactic Acid and Soy Milk Drinks

Polyglycerol esters of fatty acids are commonly used in shelf-stable beverages such as canned coffee, almond milk, walnut milk, coconut juice, peanut milk, and cocoa milk. They enhance the stability and dispersion of these oil- or protein-rich drinks, preventing issues like sedimentation, separation, and oil rings. This results in improved texture and consistency, contributing to a better taste and stable product quality.

4. Meat Products

Adding e475 emulsifier to meat products stabilizes fats, improves processability, and reduces issues like water loss, shrinkage, and hardening. In sausage production, they effectively prevent starch retrogradation and aging, enhance texture, and extend shelf life. Polyglycerol esters also act as quality enhancers for fish and meat, improving elasticity, texture, and moisture retention.

5. Personal Care and Pharmaceutical Fields

Polyglycerol esters of fatty acids can be used as drug carriers to enhance the bioavailability of medications. In personal care, they act as emollients and moisturizers, improving the effectiveness of cosmetics. They are also widely applied in various industries, including detergents, adhesives, plastics, petroleum extraction, textile dyeing, and leather protection.

Buy PGE Emulsifier from CHEMSINO

CHEMSINO International Corporation operates globally as a producer and supplier of food ingredients and additives, serving the food, cosmetic, and pharmaceutical industries. The company's expertise lies in creating a variety of emulsifiers, thickeners, enzymes, and preservatives. Among its primary products are PGE, DMG, Polysorbate, and Propylene Glycol.

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