Polyglycerol Fatty Acid Esters
Emulsifiers
67784-82-1
E475
$3.13 ~ $4.70
Food
Free sample from 100g(NF)
One unit of:25kg/carton
One unit of:25kg/carton
25kg/carton
Product Info
What is Polyglycerol Fatty Acid Esters?
Polyglycerol Fatty Acid Esters are non-ionic food emulsifiers derived from polyglycerol and fatty acids, widely used to stabilize emulsions, improve aeration, and control fat crystallization in bakery, dairy, and confectionery products.
How is Polyglycerol Fatty Acid Esters made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Polyglycerol Synthesis | Polymerize food-grade glycerol using an alkaline catalyst under heat and vacuum. | Temperature control (e.g., 220-260°C) and vacuum level are critical to remove water and drive the reaction. The final degree of polymerization is a key quality parameter controlled by reaction time. |
| 2 | Esterification | React the polyglycerol with selected food-grade fatty acids to form the ester. | The ratio of polyglycerol to fatty acids is the most important factor, directly determining the product's emulsifying properties and HLB value. Reaction progress is monitored by measuring the acid value until it reaches the target level. |
| 3 | Purification & Deodorization | Neutralize the catalyst and purify the crude product to remove impurities. | Catalyst is neutralized (e.g., with phosphoric acid). The product then undergoes high-vacuum steam stripping to remove unreacted fatty acids, odors, and other volatile compounds. Filtration removes catalyst salts. |
| 4 | Finishing & Quality Control | Cool, solidify, and perform comprehensive analysis on the final product. | The molten product is cooled into its final physical form (e.g., flakes, beads, or paste). Rigorous QC analysis is mandatory to confirm compliance with specifications for acid value, saponification value, color, and heavy metals (e.g., Lead, Arsenic). |
| 5 | Packaging | Pack the approved Polyglycerol Fatty Acid Esters into clean, food-grade containers. | Packaging is performed in a hygienic environment to prevent moisture uptake and microbial contamination. Each container is sealed and labeled with a unique lot number for complete product traceability. |
Technical Specifications
| CAS Number | 67784-82-1 |
| Solubility | Dispersible in water, soluble in oil |
| Storage Conditions | Keep sealed, in cool and dry place |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Bakery
dairy
margarine
beverages
confectionery
Mechanism of action:
| Parameter | Polyglycerol Fatty Acid Esters |
|---|---|
| Functional Category | Emulsifier; Stabilizer; Aeration Agent; Crystal Modifier |
| Key Ingredients | Esters formed by the reaction of polyglycerol with edible fatty acids (e.g., stearic, oleic, palmitic acid). |
| Mechanism of Action | The amphiphilic molecule, possessing a hydrophilic polyglycerol head and a lipophilic fatty acid tail, adsorbs at the oil-water or air-water interface. This reduces interfacial tension, facilitating the formation and stabilization of emulsions and foams. It can also complex with starch to inhibit retrogradation and modify fat crystal networks to control polymorphism. |
| Application Effect in Product | Improved volume, crumb structure, and softness in baked goods; enhanced emulsion stability and texture in margarine and low-fat spreads; controlled overrun and heat shock resistance in ice cream; prevention of fat bloom in chocolate; improved aeration and stability in whipped toppings. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Polyglycerol Fatty Acid Esters | Food Emulsifier (E475) | Non-ionic surfactant made from polyglycerol and fatty acids. Wide, customizable HLB range. | Excellent thermal stability; highly versatile for both O/W and W/O emulsions; effective at low concentrations. | Higher cost than simpler emulsifiers; potential for batch-to-batch variation. | Low-fat spreads, cake batters, icings, whipped toppings, dairy alternatives. | For creating highly stable emulsions, especially in low-fat systems or applications requiring high-heat processing. |
| Mono- and Diglycerides | Food Emulsifier (E471) | Glycerol esterified with one or two fatty acids. Primarily lipophilic (W/O). | Very cost-effective and widely used; excellent for starch complexing (anti-staling in bread). | Narrower HLB range; lower thermal stability; less effective for fine O/W emulsions. | Bread, margarine, ice cream, pasta, processed meats. | When cost is a primary driver and the main function is starch modification or simple fat/water emulsification. |
| Lecithin | Food Emulsifier (E322) | Natural mixture of phospholipids, typically from soy, sunflower, or egg. | "Natural" label appeal; acts as a release agent and viscosity modifier; antioxidant properties. | Can impart color and flavor; lower emulsifying power for complex systems; potential allergen (soy, egg). | Chocolate, baked goods, margarine, instant drink mixes, infant formula. | When a "clean label" is desired and for applications like viscosity control in chocolate. |
| Polysorbates | Food Emulsifier (E432-E436) | Ethoxylated sorbitan esters. Strongly hydrophilic (high HLB). Non-ionic. | Excellent O/W emulsifier and solubilizer; creates very fine, stable emulsions; prevents ice crystal growth. | Can have a slight bitter aftertaste; negative consumer perception due to chemical-sounding name. | Ice cream, salad dressings, pickles (flavor solubilizer), baked goods, vitamin supplements. | For creating highly stable oil-in-water emulsions like dressings or for preventing separation in products like ice cream. |
| Sucrose Esters of Fatty Acids | Food Emulsifier (E473) | Sucrose esterified with fatty acids. Can have a wide range of HLB values. | Can form very stable emulsions; good foaming properties; inhibits sugar crystallization. Good "natural" perception. | Higher cost; lower heat stability than PGFE; can impart a soapy taste at high levels. | Coffee whiteners, dairy beverages, fine bakery wares, low-fat desserts, confectionery. | For creating very fine emulsions, improving aeration, and when a sucrose-based, "cleaner" label emulsifier is preferred. |
| Sorbitan Esters | Food Emulsifier (E491-E495) | Esters of sorbitol anhydrides and fatty acids. Strongly lipophilic (low HLB). | Very effective W/O emulsifier; works synergistically with high-HLB emulsifiers like polysorbates; inhibits fat bloom. | Poor water solubility; almost always requires a co-emulsifier for O/W systems. | Confectionery coatings (fat bloom prevention), cake mixes, yeast hydration, oil-based food colorants. | For water-in-oil emulsions or when used in tandem with a high-HLB emulsifier for a highly stable system. |
Technical Documents
Available Documentation
COA available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications