Polyglycerol Esters of Fatty Acids

A versatile family of nonionic emulsifiers produced by esterification of polyglycerol (typically di-, tri-, tetra-, hexa-, or decaglycerol) with edible fatty acids. The wide range of polyglycerol degree and fatty acid chain length yields products spanning the full HLB scale from highly lipophilic to highly hydrophilic.

White to pale yellow waxy solid, soft paste, or liquid depending on grade. HLB values range from approximately 1 to 16, covering oil-in-water, water-in-oil, and dispersion applications.

We supply food-grade Polyglycerol Esters of Fatty Acids from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include decaglyceryl monolaurate (HLB approximately 16) for water-soluble flavor emulsions, hexaglyceryl monostearate and monooleate for general emulsion use, triglyceryl monostearate for bakery, and polyglycerol polyricinoleate (PGPR, E476) for chocolate viscosity reduction.

Bulk and reduced-MOQ shipments. Batch-level COA covering free polyglycerol, free fatty acids, hydroxyl value, saponification value, and microbiology.

Polyglycerol esters were developed in Japan during the 1960s through advances in polyglycerol synthesis and have since become one of the most flexible emulsifier families in food formulation.

Production begins with controlled polymerization of glycerol under alkaline catalysis at elevated temperature, producing polyglycerol of specified average degree (di-, tri-, hexa-, or decaglycerol). The polyglycerol is then esterified with one or more edible fatty acids (stearic, oleic, lauric, or mixed) to produce the finished emulsifier.

Regulated as E475 in the EU, classified as Generally Recognized as Safe by the U.S. FDA, and approved by JECFA with an Acceptable Daily Intake of 25 mg per kg body weight.

The strategic value of the polyglycerol ester family is HLB tunability. By selecting the polyglycerol degree and fatty acid combination, manufacturers can produce a tailored emulsifier for nearly any food application, from low-HLB chocolate processing aids to high-HLB beverage emulsifiers, all from a single technology platform.

• Aerated bakery products including cakes, sponges, and muffins; high-HLB grades support batter aeration and emulsion stability
• Margarine and low-fat spreads; medium-HLB grades stabilize water-in-oil and oil-in-water emulsions
• Beverage cloud and flavor emulsions; high-HLB grades emulsify citrus and flavor oils in soft drinks
• Chocolate and chocolate compound viscosity reduction; PGPR grades
• Ice cream and frozen desserts; combined with mono-diglycerides for fat destabilization and dryness
• Whipped toppings and aerosol cream
• Confectionery, caramels, and chewing gum base
• Cosmetics and personal-care emulsions; mild nonionic surfactant
• Spray-dried flavor and color powders; carrier and dispersion aid