Polyglycerol Esters of Fatty Acids
ESTOSOFT PGE kind of hydrophilic emulsifier, and it can produce strong emulsification effect for oils and fats.
- It can be used in margarine, butter, shortening oil and oyster sauce as emulsifier and crystal modifying additive to prevent oil-water separation and prolong the preservation period.
- It can be used in food baking to make oils an fats dispersed more homogeneously in dough to get higher aeration and produce larger volume of product, fine and supple feeling in mouth. In cakes it improves batter performance, crumb structure and cake volume.
- For Non-Dairy Icing and toppings it acts excellent aerating agent improves and stabilizes foam resulting soft and creamy textures, increased volume and shelf life.
- In plastics it is used as an antifog and antistatic agent.
ESTOSOFT PGPR is a food grade emulsifier that can be used to modify the rheological characteristics of chocolate-based coatings. It can also be used as an emulsifier in both high fat and low fat spreads and in salad dressings or as a crystal inhibitor and anti-clouding agent in fractionated vegetable oils.
The most wide application of PGPR is used in chocolates, it acts as a viscosity reducer in chocolate which helps minimizing the usage of an expensive cocoa butter helping directly to reduce the cost of final product.
It is used in manufacturing pan release / greasing oil which is widely used in bakeries to ensure non-sticky properties of the product to the pans on which the products are baked.Download PDF