Polyglycerol ester functioning as an emulsifier and stabilizer in bakery, confectionery and spreads.
| Features | Light-colored liquid, good emulsification capacity. |
| Benefits | Improves texture, aeration and shelf stability in baked and whipped products. |
| Typical Properties | Form: Liquid; Acid value max 6; Saponification 140–160 mgKOH/g; Iodine value max 80. |
| Applications | Cakes, toppings, creams, bakery mixes, spreads. |
| INCI Name | Polyglycerol Esters (PGE) |