Stabilizing the Impossible: PGE in Low-Fat & Plant-Based Spreads

Date: 2025-12-24

Visits: 158

Formulating stable, spreadable low-fat margarines or plant-based butter alternatives is a technical challenge. PGE is exceptionally effective in water-in-oil emulsions. It provides outstanding stability, preventing water separation (syneresis) and ensuring a consistent, pleasant spreadability from the first use to the last, even in challenging formulations.

Master the science of stable spreads.
Get technical support for your fat-based products:
John Yan | Email: johnyan@zzhonest.com | Phone/WhatsApp/WeChat: +86 18039978321

#Margarine #PlantBased #Spreads #LowFat #FoodStability

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