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Emulsifiers such as polyglycerol esters of fatty acids (PGEs) are utilised in food. PGEs are a type of nonionic synthetic surfactant that is commonly used in food. Baking ingredients such as oil, water, and flour are not soluble in one another. These substances, such as water and oil, air bubbles, flour components, and water, all have interfaces. PGEs, like other emulsifiers, can lower interfacial tension between dissimilar phases by being both hydrophobic and hydrophilic. PGE is proven to have an edge over alternative emulsifiers in terms of providing long-term stability of whipping capabilities, making it a good choice for cake mixes. It ensures that the finished result is consistent and that the volume of the baked product is increased by keeping the air molecules stable during the baking process. PGE can be found in a wide range of items, from bread to confectionery.
- Pges form highly stable alpha-gel in water
- Pge is a good emulsifier and a wetting agent.
- It also enhances the stabilization of the mixture and acts as a instantizing agent, release agent, as well as antioxidant or dispersant.
- It is used in cakes as an anticaking agent, antioxidant and shortening.
- In bakery it used for its dough strengthening, thickening, texture enhancing properties
- It also prevents loss of moisture.
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|Keep closed in its original packaging cool and dry and away from sunlight. Recommended storage temperature below 25ºC.
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