Polyglycerol Esters of Fatty Acids
Food Grade Emulsifier
Food Emulsifier

Polyglycerol Esters of Fatty Acids

Premium food grade emulsifier derived from polyglycerol and fatty acids, widely used for texture enhancement and stabilization. Our Polyglycerol Esters deliver exceptional emulsification properties, meeting strict food safety standards for optimal performance in various food applications.

  • High Efficiency Emulsifier
  • E475 Approved Food Additive
  • Excellent Emulsification
  • Wide HLB Range
  • Heat Stable
  • Food Safety Compliance
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Technical Specifications

Chemical Name: Polyglycerol Esters of Fatty Acids
Abbreviation: PGE
E Number: E475
CAS Number: 9007-32-9
Source: Vegetable oils and glycerol
Physical State: Waxy solid to viscous liquid
Color: Light yellow to amber
HLB Value: 6-16 (variable grades)
Melting Point: 45-65°C
Iodine Value: 3-15
Moisture Content: ≤3%
Packaging: 25kg cartons, 200kg drums

Applications

Baked Goods
Ice Cream
Margarine & Spreads
Chocolate & Confectionery
Cake Mixes
Beverages
Processed Meats
Cosmetics
Emulsifier
Plant-Based Products
Whipping Agents
Natural Products

Industry-Specific Grades

DRAVYOM offers specialized polyglycerol ester grades tailored for specific applications, ensuring optimal emulsification performance and regulatory compliance across diverse food formulations.

Low HLB Grade
HLB Value: 6-8 Type: Lipophilic emulsifier Function: W/O emulsions Application: Margarine, spreads
Medium HLB Grade
HLB Value: 9-12 Type: Balanced emulsifier Function: General purpose Application: Baked goods, confectionery
High HLB Grade
HLB Value: 13-16 Type: Hydrophilic emulsifier Function: O/W emulsions Application: Ice cream, beverages
Cosmetic Grade
Purity: ≥95% Skin compatibility: Tested Stability: Enhanced Application: Personal care

Quality Standards

DRAVYOM's Polyglycerol Esters are manufactured under stringent quality control protocols, meeting international food safety standards and regulatory requirements for consistent emulsification performance.

ISO 22000:2018 Food Safety Management
FCC & EU Emulsifier Standards
Superior Emulsification
Advanced HLB Testing
Vegetable-Based Source
Multi-Functional Properties
Certificate of Analysis
Sustainable Production

Advanced Chemical Properties & Performance

Food Grade Polyglycerol Esters exhibit exceptional chemical properties essential for food applications. Their ultra-pure composition and precise emulsification characteristics ensure reliable performance in demanding food processing and stabilization applications.

Analytical Properties
Iodine Value: ≤ 3.0
Saponification Value: 140-190
Acid Value: ≤ 3.0 mg KOH/g
Water Content: ≤ 2.0%
Physical Properties
Appearance: Light amber viscous liquid
HLB Value: 12-16 (O/W emulsifier)
Density (25°C): 1.12-1.18 g/cm³
Solubility: Dispersible in water, oil soluble
Emulsification Performance
Emulsification Type: Oil-in-water (O/W)
Stability Index: 98%+ retention
Usage Level: 0.1-0.5% typical
Temperature Stability: Stable up to 200°C
Purity Specifications
Polyglycerol Content: ≥ 75%
Heavy Metals: ≤ 10 ppm
Lead: ≤ 2 ppm
Arsenic: ≤ 3 ppm
Stability Properties
Shelf Life: 24 months (unopened)
Oxidation Stability: Good under inert atmosphere
pH Stability: Stable pH 4-9
Heat Cycling: Multiple cycles stable

Performance Characteristics

Detailed performance metrics demonstrate Polyglycerol Esters superiority in food applications with exceptional emulsification efficiency, processing stability, and texture enhancement across diverse food systems.

Emulsification Excellence

Efficiency: 98%+ stable O/W emulsion formation

Superior oil-water stabilization
Heat Tolerance

Working range: -10°C to 200°C operational

Exceptional processing stability
Clean Label

Plant-derived emulsifier with natural origin

Consumer-friendly ingredient
Texture Enhancement

Improved mouthfeel and product quality

Superior sensory properties
Dosage Efficiency

Effective at 0.1-0.5% usage levels

Cost-effective formulation
Product Stability

Extended shelf-life with maintained quality

Long-term stability assurance

Safety Information

Generally Recognized as Safe (GRAS) food additive with no known adverse effects at normal usage levels. Handle with standard food safety practices including clean handling equipment, proper storage conditions, and adherence to Good Manufacturing Practices (GMP).

GRAS Status
Food Safe
Natural Origin

Storage & Handling

Store in original sealed containers in a cool, dry area away from strong odors and direct sunlight. Keep containers tightly closed to prevent moisture absorption and oxidation. Use clean, dry handling equipment to prevent contamination.

Cool storage (15-25°C)
Dry conditions (RH < 65%)
Original sealed packaging
Protect from direct sunlight

Chemical Mechanisms & Reaction Pathways

Polyglycerol esters function as versatile food emulsifiers through amphiphilic molecular structure, creating stable emulsions and texture modification through interfacial activity and crystallization control mechanisms.

Emulsion Formation

Amphiphilic molecules reduce surface tension between oil and water phases

Creates stable oil-in-water and water-in-oil emulsions
Protein Interaction

Interacts with proteins to improve dough strength and gas retention

Enhances bread volume and texture quality
Crystallization Control

Modifies fat crystal formation and polymorphic transitions

Improves texture and prevents bloom in chocolate
Starch Complexation

Forms inclusion complexes with starch molecules

Delays staling and improves shelf life

Regulatory Compliance & Documentation

Comprehensive regulatory compliance ensures global food industry access with complete documentation packages supporting international food safety standards and emulsifier approval requirements.

FDA GRAS Status

Generally Recognized as Safe for food applications

E475 Approval

European food additive approval for emulsifier applications

HACCP Certified

Hazard Analysis Critical Control Points system

Codex Alimentarius

International food emulsifier standards compliance

Kosher & Halal

Religious dietary compliance certifications available

Allergen-Free

Free from major allergens for sensitive consumers

Technical Support & Value-Added Services

DRAVYOM's food technology team provides comprehensive emulsification support, texture optimization guidance, and technical services to optimize polyglycerol ester performance in your specific food applications.

Emulsification Science
  • Emulsion stability optimization
  • Texture development support
  • HLB value optimization
  • Custom emulsifier blends
Analytical Services
  • Emulsification capacity testing
  • Iodine value analysis
  • Acid value determination
  • Microbiological testing
Technical Support
  • Processing troubleshooting
  • Storage and handling guidance
  • Quality control protocols
  • Application optimization
Supply Solutions
  • Custom HLB specifications
  • Flexible packaging options
  • Just-in-time delivery
  • Technical documentation packages

Environmental Impact & Sustainability

Our polyglycerol ester production emphasizes environmental responsibility through sustainable raw material sourcing, energy-efficient synthesis, and comprehensive waste management for food industry applications.

Renewable Sources

Produced from renewable glycerol and fatty acid sources

Water Management

Closed-loop processing with water treatment and recycling

Energy Efficiency

Optimized synthesis processes reducing energy consumption

Biodegradability

Complete biodegradation in environmental conditions

Carbon Footprint

Reduced greenhouse gas emissions through process optimization

Packaging Sustainability

Recyclable and reduced packaging materials

Manufacturing Excellence & Quality Control

DRAVYOM's state-of-the-art food ingredient manufacturing facility employs advanced esterification technology to ensure consistent polyglycerol ester quality and emulsification performance across all production batches.

Production Process

Controlled esterification in food-grade environment

Precise degree of esterification control
Quality Testing

Comprehensive testing including HLB value, iodine value, and microbiological safety

Real-time monitoring and batch verification
Food Safety Systems

HACCP and ISO 22000 food safety management systems

Continuous improvement and preventive controls
Packaging Control

Nitrogen-flushed packaging with contamination prevention

Quality preservation and product integrity

Market Applications & Performance Data

Comprehensive food industry data demonstrating polyglycerol ester effectiveness across diverse applications with quantified performance metrics and emulsification validations.

Bakery Products
Volume Increase: 25% improvement Shelf Life: 50% extension Texture Quality: Enhanced softness
Dairy Products
Emulsion Stability: 95% improvement Texture Enhancement: Smoother mouthfeel Whipping Properties: Increased overrun
Confectionery
Bloom Prevention: 90% reduction Texture Control: Improved snap Processing Efficiency: Enhanced flow

DRAVYOM Competitive Advantages

Superior Emulsification

Consistently high-performance polyglycerol esters with exceptional stability and functionality

Reliable Supply

Guaranteed availability with sustainable sourcing and flexible production scheduling

Emulsification Expertise

Dedicated food scientists provide texture development and emulsification optimization support

Quality Assurance

Comprehensive certificates with HLB data and food safety compliance documentation

Global Standards

International compliance with FDA, EU, and Codex standards for worldwide acceptance

Partnership Approach

Collaborative relationships with food manufacturers and custom emulsifier solutions