food additive polyglycerol esters of fatty acids PGE E475

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$2,000.00 - $2,500.00 / Metric Ton | 1 Metric Ton/Metric Tons (Min. Order)
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Place of Origin:
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Model Number:
CAS No.:
Other Names:
Polyglyceryl Monostearate
EEC No.:
Supply Ability
Supply Ability:
3000 Ton/Tons per Year
Packaging & Delivery
Packaging Details
25 kg in paper-plastic compound bag with PE inner bag
16.5 tons without pallet or 13 tons with pallet/20'FCL
Ningbo or Shanghai Port
Lead Time :

Polyglycerol esters of fatty acids is is made up of polyglycerol and fatty acid esterification and refined but become. It has a wide HLB value, good emulsifying ability and less dosage.It is a kind of new type, high efficiency and good performance of food emulsifier.



This product is made up of polyglycerol fatty acid ester and synthesis of a kind of excellent nonionic surfactant, dual characteristics of both hydrophilia and lipophilicity .It is light yellow to claybank liquid or solid, tasteless, dispersed or dissolved in water, soluble in ethanol and hot oil. Its HLB value 1 ~ 16, acid-resistance and high temperature resistance, good resistance to hydrolysis, has a strong emulsifying performance. itself safe non-toxic, can be widely used in food and daily chemical medicine and textile industries

Put it with soluble powder (such as sucrose, flour, etc.) mixing directly, adding solvent dispersed or dissolved; Also can mix this product with the right amount of water or oil , add the required water or oil, and heated to 60-80, make its dispersed or dissolved. Suggest to add quantity as follows: 0.1% 2.0%



Used to Margarine,shortening ,whipping cream ,protein beverage and other foods (as shown in the table)

Application areaFunctionSuggested dosage
Margarine for spreadingMaintains fine and stable water-oil dispersion.Improves stability and plasticity.0.35-1% of oils and fats
Margarine/shortening for cakeImproves stability.Shortens whipping time.Enlarges cake size and keeps homogeneous texture.Prolongs shelf life.0.35-1% of oils and fats
ShorteningAdjusts oil crystal.Improves stability and whipping strength.1-2%
Whipping creamShortens whipping time.Improves foam volume and structure.Creates nice and stiff foams.0.4-0.8%,Usually with DMG and Span60
Protein beveragePrevents delamination and sedimentation.Provides smooth mouth feel.0.5-1%
Coffee-mateGives a more uniform fat globule size distribution resulting in improved whitening effect and dissloves in water well.0.5-1% of oil and fats
Cake emulsifierEnlarges cake volume.Improves cake texture and paste stability.Prolongs shelf life.0.5-1.5%,Usually with DMG,Span60 and PGMS
CakeEnlarges cake volume.Improves cake texture.Prolongs shelf life.0.3-0.5% of flour
Bread and pastryImproves texture and prolongs shelf life.0.5-1% of flour
Confections and chocolateImproves oils and fat dispersion.Decreases syrup viscosity and adjust crystalization of confections.0.3-0.5%
Ice creamPromotes emulsifying of dairy fat.Prevents thick ice crystal.Improves mouth feels and shape retention.Increases bulging rate.0.1-0.3%
DairyPromotes dispersing of fats and prevent delamination0.2-0.5%


Polyglycerol esters of fatty acids has other wide applications in the pharmaceutical industry,sugar industry,cosmetic,plastic,light textile,petroleum Industry,synthetic resin,rubber processing and fruit&vegetable fresh-keeping and so on.


Packing: 25kg/Bag

Shelf life:18 Month

Storage condition: Store in a cool, Seal, dry place

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