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Food-Grade PGE E475 Emulsifier For Stable Emulsions

Food-Grade PGE E475 Emulsifier For Stable Emulsions

Food-Grade Polyglycerol Esters of Fatty Acids, also known as E475 PGE, is a versatile, non-ionic emulsifier widely used in the food industry. Derived from vegetable oils and polyglycerol, PGE E475 helps create stable oil–water emulsions, improve texture, and extend the shelf life of various food products. Its excellent emulsifying and dispersing properties make it suitable for beverages, bakery, dairy alternatives, spreads, and other processed foods.

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Product Introduction

Product Description

PGE E475 is a high-performance emulsifier designed to stabilize emulsions and improve the consistency of food products. It functions efficiently under different pH conditions and temperature ranges, offering strong compatibility with other food ingredients. Its main benefits include improving mouthfeel, preventing separation of oil and water phases, enhancing texture, and supporting smooth, uniform formulations. PGE E475 is compliant with food safety standards and widely accepted in clean-label and plant-based applications

Product Parameters

CHEMICAL/PHYSICAL SPECIFICATIONS
Acid value	3 max	mg KOH/g
Saponification value	120-135	mg KOH/g
Iodine value	3 max	gl/100g
Melting point	53-58	℃

HEAVY METAL SPECIFICATIONS
Arsenic (as As) Lead (as Pb) Mercury (as Hg) Cadmium Heavy metals (as Pb)	≤ 3 ≤ 2 ≤ 1 ≤ 1 ≤ 10	mg/kg mg/kg mg/kg mg/kg mg/kg

Product Features

Stable Emulsions
Maintains uniform mixing of oil and water phases in beverages, bakery, and dairy alternatives.

Improved Texture and Creaminess
Enhances mouthfeel, smoothness, and consistency across various food products.

Thermal and pH Stability
Reliable performance under heat, freezing, and acidic conditions.

Ingredient Compatibility
Works effectively with fats, oils, sugars, and other common food components.

Plant-Based and Food-Safe
Suitable for clean-label, vegan, and natural food formulations.

Product Applications

Beverages

PGE E475 stabilizes emulsions in juices, plant-based milks, and nutritional drinks. It prevents oil separation, improves mouthfeel, and supports a smooth and consistent texture throughout the product's shelf life.

Bakery and Confectionery

Used in fillings, icings, and cream-based products, E475 emulsifier enhances spreadability, creaminess, and aeration. It helps maintain uniform structure, improves product stability, and prolongs freshness.

Dairy Alternatives

In plant-based creams, yogurts, and non-dairy spreads, PGE emulsifier ensures consistent emulsion stability, enhances creaminess, and prevents phase separation during storage or heat processing.

Spreads and Sauces

Polyglycerol esters of fatty acids improve texture, prevent oil migration, and ensure smooth consistency in margarine, butter alternatives, salad dressings, and sauces. It also enhances pourability and shelf-life stability.

Desserts and Frozen Foods

Ideal for ice creams, puddings, and mousse, polyglycerol esters help maintain smooth texture, prevent ice crystal formation, and ensure even fat distribution, improving sensory experience and product quality.

Pudding mousse Ice cream