Polyglycerol Esters of Edible Fatty Acids (PGE)- E475
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SOL POLYGLYCEROL ESTER (PGE)
DESCRIPTION
SOL Polyglycerol Ester is formed through esterification of polymerized glycerols with mono & di glycerides.
PHYSICAL / CHEMICAL SPECIFICATION
- Color: Cream Flakes
- State: Flakes
- Melting Range: 52 to 60 degrees Celsius
- Acid Value: Max. 5 mgKOH/g
- Saponification: 135 -150
HEAVY METALS / MICROBIOLOGICAL PARAMETERS
- Arsenic: Less than 3mg/kg
- Lead: Less than 1mg/kg
- Mercury: Less than 1mg/kg
- Cadmium: Less than 1mg/kg
- Heavy Metals: Max. 10mg/kg
SOL POLYGLYCEROL ESTER (PGE) APPLICATIONS
Used as an emulsifier and whipping agent in various applications in baked products.
STORAGE / SHELF LIFE
Store in a cool and dry place, 25 to 30 degrees Celsius. Best Before 12 months from the date of manufacturing.
PACKING
25 kg Paper Bag with Inner Lining.
Frequently Asked Questions
SOL Polyglycerol Ester is formed through the esterification of polymerized glycerols with mono- and diglycerides. It appears as cream coloured flakes with a melting range of 52 to 60 degrees Celsius.
While both are polyglycerol esters, PGE functions primarily as an emulsifier and whipping agent in baked goods, whereas PGPR, with its much lower HLB value, is suited to viscosity reduction in fat-continuous systems like chocolate. The two serve largely different roles despite sharing a polyglycerol ester structure.
PGE is used as an emulsifier and whipping agent across various baked product applications, supporting aeration and structure during processing.
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