Description -Mixed partial esters formed by reacting polymerized glycerols with edible fats, oils, or fatty acids. They are extensively within the food industry because of their amphiphilic nature in various types of food. The broad range of HLB values of the polyglycerol esters makes them a versatile emulsifier for food, cosmetic and pharmaceutical applications.
Application – It finds its application in the food industry because of its dispersing, aerating, crystal-modifying and anti-clouding properties. It is used in baked goods, margarines, shortenings, oils, and non-dairy toppings.