From creamy fillings to glossy coatings, PGE plays a vital role in confectionery. It helpsemulsify fatswithin sugar systems, preventing fat bloom and oil separation in chocolates and filling···

The power of PGE lies in its tunability. By varying the polymerization degree of polyglycerol and the type of fatty acid, a wide range of PGEs with different Hydrophilic-Lipophilic Balance (···

Formulating stable, spreadable low-fat margarines or plant-based butter alternatives is a technical challenge. PGE is exceptionally effective inwater-in-oil emulsions. It provides outstandin···

PGE's functionality extends beyond creating stable emulsions. It acts as an effective starch complexing agent. By interacting with starch molecules, it slows down retrogradation—the pro···

Today's consumers demand simpler labels. PGE, produced from natural starting materials, answers this call. It offers a compelling, label-friendly alternative to synthetic emulsifiers, al···

Ice cream quality is defined by its smooth, creamy mouthfeel and stability. PGE is a powerhouse in frozen desserts. It inhibits the growth of ice crystals, ensuring a smooth texture, and sta···