Product Description
PGE is a Palm-oil free essential emulsifier used in cakes batters, cake gels and non-dairy whipped topping. It also plays a key role in the production of margarine and low-fat spreads. Additionally, it qualifies as a good food additive for Kosher as well as Halal food preparations.
Versatile Applications in Food IndustryPGE serves a multifaceted role in food processing, enhancing texture, stability, and product aeration. Used primarily as an emulsifier, stabilizer, and bulk enhancer, it is widely employed in bakeries, dairy products, confectionery, beverages, margarine, and ice cream. Its neutral taste and odor make it easy to integrate into various formulations without affecting flavor profiles.
Exceptional Purity and Food SafetyThis Polyglycerol Ester is of food-grade quality, with more than 99% purity and strict controls for heavy metals and arsenic. Its allergen-free nature and absence of trans fats make it suitable for a wide range of dietary preferences and global food standards. PGE complies with international safety norms with a shelf life of up to two years when stored in a cool, dry place.
FAQs of Polyglycerol Ester (PGE):
Q: How should Polyglycerol Ester (PGE) be stored to maintain its quality?
A: PGE should be stored in a cool, dry place, away from moisture and direct sunlight. Keeping it in its original multiply paper bag packaging or sealed customized containers helps preserve its quality and prolongs its shelf life up to 24 months.
Q: What are the primary benefits of using PGE in food products?
A: PGE imparts excellent emulsification, stabilization, and aeration properties to food systems. This improves texture, product consistency, and volume in applications such as bakery, dairy, margarine, ice cream, and confectionery without altering taste or odor.
Q: When and how is PGE typically added during food processing?
A: PGE is usually incorporated during the mixing stage of production, either by dispersing it in hot water or oils. Its easy solubility ensures uniform distribution throughout the recipe, maximizing its emulsifying and stabilizing effectiveness.
Q: Where is PGE most commonly used, and are there specific applications?
A: PGE is frequently used in bakery goods, dairy products, margarine, ice cream, confectionery, and beverage emulsions. Its versatility allows it to enhance mouthfeel, prevent separation, and add volume across these varied food categories.
Q: What processes are involved in manufacturing PGE to ensure safety and purity?
A: PGE undergoes careful manufacturing using high-grade polyglycerol and fatty acids. The process ensures compliance with food safety standards, limiting heavy metals, arsenic levels, and excluding allergens to deliver a product with over 99% purity.
Q: How does the use of PGE benefit product formulation and consumer safety?
A: By acting as a reliable emulsifier and stabilizer without allergens or trans fats, PGE supports formulation efficiency. Its neutral taste and odor enable clean-label product development, while strict limits on contaminants align with global food safety regulations.
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