The secret to perfectly risen, incredibly soft cakes lies in the aeration of the batter. PGE excels as a whipping agent and foam stabilizer. It helps incorporate and retain fine air bubbles ···

Meet Polyglycerol Esters (PGE), a versatile family of emulsifiers that are transforming food production. Derived from natural glycerol and fatty acids, PGEs offer exceptional flexibility, st···

Choosing the right supplier is as important as choosing the ingredient. We provide consistent, high-quality PGPR backed by reliable supply chains and expert technical support. From sample to···

Beyond chocolate, PGPR is a powerful tool in bakery. It stabilizes fat-based fillings and icings, preventing oil migration into dough or cake layers. This maintains defined layers, desired t···

Formulating for international markets? PGPR is approved for use as emulsifier E476 in many regions, including the European Union, the United Kingdom, and by the Codex Alimentarius. Ensuring ···

PGPR works by adsorbing at the interface between cocoa butter crystals and the liquid phase, reducing friction and yield stress. This technical advantage translates directly to practical ben···