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. […]
How are emulsifiers classified?
Emulsifiers are not a single substance, but a large family. Members of this family have diverse characteristics, origins, and areas of expertise. To truly understand emulsifiers, one must first understand how they are classified. This article approaches the topic from three dimensions: source, ion type, and a core parameter that […]
What is CITREM (E472c)?
CITREM is an emulsifier, an ingredient that helps a mixture containing fats and water stay blended. CITREM is formally known as a Citric Acid Ester of Mono- and Diglycerides, a somewhat intimidating proper name for such a common food ingredient made from vegetable oil. DATEM is another emulsifier like CITREM that […]