Polyglycerol ester used to improve texture, mouthfeel and stability in food systems.
| Features | Off white to light yellow liquid, ester of polyglycerol with food fats and oils. |
| Benefits | Enhances texture, improves moistness, stabilizes emulsions, improves aeration. |
| Typical Properties | Acid value max 6, Saponification value 140–150 mgKOH/g, Iodine value max 78, Liquid form. |
| Applications | Sponge cakes, pound cakes, cookies, margarines, spreads, non-dairy toppings. |
| INCI Name | Polyglycerol Fatty Acid Esters (PGFE) |