Application of Polyglycerol Fatty Acid Esters (PGE) in Food Industries

1. Dairy products

Polyglycerol fatty acid esters ( PGE ) play the role of emulsifiers and stabilizers in dairy products, effectively improving product texture and extending shelf life.

• In margarine and butter,

PGE acts as a W/O emulsifier, effectively preventing water- oil separation and significantly improving spreadability and plasticity. For example, adding 0.2% PGE achieves an emulsifying effect comparable to 0.4% monoglyceride , while maintaining stability at high temperatures.

• Acidic dairy beverages :

In yogurt and lactic acid bacteria beverages, PGE can effectively emulsify fats and proteins and prevent stratification even at low pH values. For example, in an acidic environment with a pH of 3.5-5 , its emulsifying properties are superior to sucrose esters.

• Whipped cream and foamed cream :

Hydrophilic PGEs ( such as decaglycerol monostearate) can improve the foaming and shape retention properties of emulsions, making them suitable for the preparation of acidic foamed creams.

2. Cold drinks (ice cream, popsicles)

PGE improves the texture and heat resistance of frozen drinks by controlling fat distribution and ice crystal formation.

• Ice cream :
Adding stearic acid-based PGEs (such as hexaglycerol monostearate) can refine bubbles, increase overrun by more than 30% , and reduce ice crystal formation, resulting in a smoother texture. Studies have shown that using only 1/3 the amount of monoglycerides can achieve the same effect:
by inhibiting fat aggregation, extending shelf life, and preventing melting and structural collapse.

3. Baked goods

PGE improves dough extensibility, fat dispersion, and finished product structure during baking.

• Bread and cakes :

Adding PGE can increase bread volume by 25% and make its internal network structure more uniform; while cake volume can increase by 28% and the air pockets become finer. For example, adding PGE to cake batter can improve water retention and elasticity.

• Cookies and pastries :

By emulsifying fats and starches, the separation of oils and retrogradation of starches are prevented, thus prolonging the crispy texture.

4. Beverages

In beverages containing fat or protein, PGE is used as a stabilizer and emulsifier.

• Plant-based protein drinks :

In products like coconut milk and almond milk, PGE ( 0.2% to 0.5% ) can prevent protein and fat from coagulating, inhibit oxidation, and extend shelf life to more than 6 months.

• Powdered beverages :

In instant coffee and milk powder, PGE acts as a wetting agent, improving dispersibility and preventing clumping.

5. Meat products

PGE has both emulsifying and preservative functions in meat products.

• Sausages and luncheon meat :

It prevents starch retrogradation, inhibits fat precipitation, and improves the smoothness of the cut surface. For example, adding it to canned luncheon meat can reduce water separation and shrinkage .

• Low-temperature minced meat :

by inhibiting the growth of microorganisms (such as Listeria monocytogenes ).

6. Chocolate and Candy

PGE regulates crystallization and viscosity in candies, improving their texture.

• Chocolate :

Adding 0.3% polyglycerol triricinoleate can reduce the viscosity of the system by 43% , prevent cocoa butter from blooming, and improve gloss.

• Hard candy and milk candy :

It inhibits the hygroscopicity of sugars, prevents them from sticking to teeth and deforming, and can improve the uniformity of mixing, such as when added to chewing gum.

7. Sugar industry

As a processing aid, PGE is used in sugar refining for defoaming and viscosity reduction.

• Sugar boiling process :

It effectively suppresses foaming even at a high temperature of 130℃ , and shortens the sugar cooking time by about 20% (cane sugar) to 17% (beet sugar).

Example Summary

Food categories	Application Examples	Effects	Typical addition amount
Dairy Products	Yogurt, margarine	Emulsification stabilizes and improves texture	0.2%～0.5%
Cold Drink	ice cream, popsicle	Refine ice crystals and increase expansion rate	0.1%～0.3%
Baking	Bread, cake	Increase volume and extend shelf life	0.05%～0.1%
Drinks	Coconut milk, instant coffee	Prevents stratification and improves dispersion	0.1%～0.5%
Chocolate	Milk chocolate	Reduce viscosity to prevent blooming	0.3%