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| Application area | Function | Suggested dosage |
| Margarine for spreading | Maintains fine and stable water-oil dispersion.Improves stability and plasticity. | 0.35-1% of oils and fats |
| Margarine/shortening for cake | Improves stability.Shortens whipping time.Enlarges cake size and keeps homogeneous texture.Prolongs shelf life. | 0.35-1% of oils and fats |
| Shortening | Adjusts oil crystal.Improves stability and whipping strength. | 1-2% |
| Whipping cream | Shortens whipping time.Improves foam volume and structure.Creates nice and stiff foams. | 0.4-0.8%,Usually with DMG and Span60 |
| Protein beverage | Prevents delamination and sedimentation.Provides smooth mouth feel. | 0.5-1% |
| Coffee-mate | Gives a more uniform fat globule size distribution resulting in improved whitening effect and dissloves in water well. | 0.5-1% of oil and fats |
| Cake emulsifier | Enlarges cake volume.Improves cake texture and paste stability.Prolongs shelf life. | 0.5-1.5%,Usually with DMG,Span60 and PGMS |
| Cake | Enlarges cake volume.Improves cake texture.Prolongs shelf life. | 0.3-0.5% of flour |
| Bread and pastry | Improves texture and prolongs shelf life. | 0.5-1% of flour |
| Confections and chocolate | Improves oils and fat dispersion.Decreases syrup viscosity and adjust crystalization of confections. | 0.3-0.5% |
| Ice cream | Promotes emulsifying of dairy fat.Prevents thick ice crystal.Improves mouth feels and shape retention.Increases bulging rate. | 0.1-0.3% |
| Dairy | Promotes dispersing of fats and prevent delamination | 0.2-0.5% |
At Foodchem International Corporation, we apply strict quality control process to all our products. All Polyglyerol Ester(PGE) we provide has been strictly tested under HACCP and ISO standards and proved to be safe for using as food additive.
Storage: Polyglyerol Ester(PGE) should be Kept in dry, cool place.
Handling Precaution: Handling of Polyglyerol Ester(PGE) should only be performed by personnel trained and familiar with handling of organic chemicals. Avoid skin and eye contact and breathing in dust. Avoid handling which leads to dust formation.
