POLYGLYCEROL ESTER

Polyglycerol esters are a class of food emulsifiers used extensively within the food industry because of their amphiphilic nature in various types of food. 
The corresponding polyglycerol esters are produced from polyglycerol and fatty acids in a direct esterification of triglycerides and polyglycerol. 
The emulsifiers are of the non-ionic type and exhibit a broad range of polarity or hydrophilic-lipophilic balance (HLB) values, ranging from 6 to 11, compared with many other food emulsifiers. 
The broad range of HLB values of the polyglycerol esters makes them a versatile emulsifier for food applications. 
The amphiphilic properties of the polyglycerol ester of the emulsifier in water exhibit mesomorphic activities forming liquid crystalline structures. 
An important application of the polyglycerol esters is in cake batters with little or no content of fat and oil. 
Polyglycerol esters have also found applications in the pharmaceutical and cosmetics industries.

Polyglycerol esters (PGEs) are used in food as an emulsifier. 
Polyglycerol Ester are a class of synthetic, nonionic surfactant frequently used in food, pharmaceutical, and cosmetic industries on account of their amphiphilic properties.
The hydrophilic part of these amphiphiles consists of oligomeric esters of glycerol, and the hydrophobic part consists of alkyl chains of varying length and degree of unsaturation.

In foods, they are used as emulsifying agents in the production of baked goods, chewing gum, and in replacement of fats.

Commercial Production
Polyglycerol Ester are produced by polymerization of glycerol in the presence of an alkaline catalyst followed by esterification with fatty acids.
The fatty acids are from corn oil, cottonseed oil, lard, palm oil, peanut oil, sesame oil, sunflower oil, soybean oil, etc.
Besides esters, Polyglycerol Ester also contain impurities, like mono, di, and triglycerides, free fatty acids, free glycerol and polyglycerol, and sodium salts of fatty acids may be present.

Function
Components of bakery products, such as oil, water and flour, are not soluble in each other. 
Interfaces are present between these substances, such as water and oil, gases (air bubbles) and solid substances (flour components), air and water. 
Polyglycerol Ester, like other emulsifiers, have both a hydrophobic and hydrophilic nature so they can reduce interfacial tension between different phases.

Polyglycerol Ester’ hydrophilic-lipophilic balance (HLB) depends on the length of the polyglycerol chain and the degree of esterification. 
The HLB can vary from 3 to 14, and the desired HLB value may be obtained by appropriate blending. Depending upon their HLB, Polyglycerol Ester can act as water-in-oil (W/O) or oil-in-water (O/W) emulsifiers.

Polyglycerol Ester form highly stable alpha-gel in water. 
The α-gel phase of Polyglycerol Ester is surface active and is able to stabilize foams when the temperature is lower than the melting temperature of the emulsifier. 
The special structure also leads to better emulsification properties.

Application
An important application of Polyglycerol Ester is in cake batters with little or no content of fat and oil (i.e. batters for sponge cakes, Swiss rolls and similar types of cake formulations that are based on egg, sugar and flour and/or starch).
Polyglycerol Ester enhance aeration and help stabilize foams. 
The use of Polyglycerol Ester makes it possible to produce sponge cakes by single stage mixing, and produce final products with a finer crumb structure and longer shelf life.

Polyglycerol Ester can be used in margarines. 
The addition of Polyglycerol Ester improve the functional properties of the margarine (e.g. the organoleptic properties of spreads, stabilizing or aerating of food) in addition to the emulsification of the emulsion. 
Polyglycerol Ester are reported to improve the organolepic properties of a margarine or low-fat spread by reducing the graininess of the lipid phase to yield a plasticity and elasticity of the margarine corresponding to natural butter.

Compared to alternative emulsifiers, such as monoglycerides, the polyglycerol ester is found to have an advantage in providing long-time stability of  whipping properties, making the emulsifier an excellent choice for cake mixes.

Polyglycerol Ester can also be used as low fat shortening.
They can also form emulsion systems with a high amount water, thus reducing the overall caloric content of a food product. 
As the α-tending emulsifier, Polyglycerol Ester also have the crumb softening and anti-staling effects and they also help improve cake volume in baked products. 
The reason is that emulsifiers can reduce the rate of starch retrogradation.

Polyglycerol Ester can be used in whippable emulsions and toppings. 
They can promote fat particle aggregation and water absorption, and help achieve increased viscosity and aeration, and reduced coalescence.

Different than monoglycerides (MGs), the α-gel structure formed by Polyglycerol Ester are thermodynamically more stable, which means the emulsion system formed by Polyglycerol Ester are more stable than that of MGs.
Blends of Polyglycerol Ester and MGs are known to improve sponge cake aeration and stability with less mixing time and improved foam and emulsion stability.

DEFINITION 
Mixed partial esters formed by reacting polymerized glycerols with edible fats, oils, or fatty acids; minor amounts of mono-, di-, and triglycerides, free glycerol and polyglycerols, free fatty acids, and sodium salts of fatty acids may be present; degree of polymerization varies, and is specified by a
number (such as tri-) that is related to the average number of glycerol residues per polyglycerol molecule. 
A specified polyglycerol consists of a distribution of molecular species characteristic of its nominal degree of polymerization. 
By varying the proportions as well as the nature of the fats or fatty acids to be reacted with the polyglycerols, a large and diverse class of products may be obtained.
The article of commerce may be further specified as to saponification value, solidification point of the free fatty acids, iodine value, hydroxyl value and ash content. 

DESCRIPTION 
Light yellow to amber, oily to very viscous liquids; light tan to medium brown, plastic or soft solids; and light tan to brown, hard, waxy solids 

 Biochemical aspects

 The polyglycerol esters of fatty acids include large group of closely related compounds of complex composition. 
However, the individual components are found as normal constituents of the human diet, i.e. glycerol, glycerol mono-, di- and tri-fatty acid esters and individual fatty acids, with the exceptions of the artificially produced polymers of glycerol, polymers of certain fatty acids and the actual separate esters between these polymers. 
These latter compounds represent the toxicologically important constituents.

In vitro experiments on lipase digestion of polyglycerol esters showed a slower rate of digestion than that of olive oil and the ester did not affect the lipase digestion of olive oil.

Many Uses
Polyglycerol Esters or Polyglycerol Ester  are a range of ingredients with a wide range of functional properties.

Polysorbate replacer in Flavors
Many consumers want to avoid foods with polysorbate 60.  
Polysorbate is a proven safe ingredient with powerful functionality, sometimes it must be replaced with a more consumer-friendly ingredient.  
Polyglycerol Ester is a perfect choice for this replacement

High HLB ratio polyglycerol esters can function as Polysorbate replacers.  
Many liquid flavors use polysorbate 60 to emulsifier the fat-soluble flavor components in the high water flavor.  
Polyglycerol esters are the perfect polysorbate replacer for use in flavors.  
Typically a 10-1-o grade is used to replace polysorbate in flavors.

Whipped Toppings
Polyglycerol Ester’s are perfect for use in whipped toppings.  
The higher HLB ratio will provide fat particle aggregation in the high water environment of whipped toppings.  
Polyglycerol Ester will provide increased viscosity and reduced coalescence.

Low-Fat Applications
Low-fat foods frequently use water as a mass volume replacer of the fat content.  
Polyglycerol Esters strongly bond to the water creating a strong emulsion that is viscous and fat like.  
10-2-P is the perfect grade for replacing fat as 10-20% 10-2-p Polyglycerol Ester forms a vicious fat like emulsion.

Improve Dry Cakes with Polyglycerol Esters
The number one complaint with cakes is dry or crumbly cakes. 
These complaints are inter-related and sometimes are actually the same complaint. 
The average cake customer does not like a dry cake, a crumbly cake, or a stale cake. 
All three of these terms are used by customers to describe the same cake problem and require a similar solution. 
Solve your #1 complaint with our 10-2P polyglycerol esters.

Cake bakers have fought this issue for years. 
In the past, gums, starches, and corn syrups were used to combat dry cake, stale cake, and crumbly cake.
None of these solutions made a significant difference to the dry or stale cake problem. 
Commercial cake mixes make can make great moist cakes, but the cost is sometimes too high for the scratch baker to tolerate.

Polyglycerol Ester will function in low-fat content cakes providing great aeration in cakes that contain little to no fat.

We have a solution to this problem with an innovative emulsifier that truly binds the water to make a great ultra moist cake.

What is a 10-2 Polyglycerol Ester?
Polyglycerol esters, specifically deca-polyglycerol diester or 10-2 polyglycerol ester is a powerful water-binding emulsifier that will turn an ordinary dry cake into a rich tender moist cake. 
The 10 stands for 10 moles or parts polyglycerol to 2 moles or parts of fatty acids. 
Normal fats are 1 glycerol to 3 fatty acids or the term triglyceride. 
This emulsifier has similar components as regular fat but in a different proportion. 
A special form of glycerol is used which is a chain of 10 glycerides. 
To this 2 fatty acids are connected to the chain of glycerols. 
The chain of 10 glycerols is very water-loving and will bind a lot of water. 
The 2 fatty acids will bind fat. 
This creates a Water in oil emulsion where water is bound in the center of oil. 
This complex is very resistant to evaporation in the oven resulting in an extra moist cake. 
10-2 polyglycerol esters are allowed for use in food in the US. Other countries need to check into the legal status of this emulsifier in their respective country.

3-1 Polyglycerol Esters

3-1 polyglycerol ester tri-polyglycerol ester is not as powerful as 10-2 polyglycerol ester in its water-binding ability. 
This emulsifier is a chain of 3 glycerols with 1 fatty acid. 
The overall complex of fat and water is much smaller. 
This does increase moistness, but not as much as 10-2 polyglycerol esters.

How to use 10-2 Polyglycerol Esters
10-2 polyglycerol is a very hard plastic-like product that needs to be melted into fat or water to be functional. 
This process is a simple heating/melting of the Polyglycerol Ester into water or oil and allowing the mixture to cool for storage and future use.

Uses    
Lubricants, plasticizers, paint and varnish vehicles, gelling agents, urethane intermediates, adhesives, cross-linking agents, humectants, textile fiber finishes, functional fluids, surface-active agents, dispersants and emulsifiers in foods, pharmaceuticals, cosmetic preparations.

Definition    
One of several partial or complete esters of saturated and unsaturated fatty acids with a variety of derivatives of polyglycerols ranging from diglycerol to triacontaglycerol. 
Prepared by (1) direct esterification and (2) transesterification reactions.

Polyglycerol esters belongs to the class of organic compounds known as 1-alkyl,3-acylglycerols. 
These are glycerides consisting of two fatty acyl chains covalently bonded to a glycerol molecule at the 1- and 3-positions through an ether and an ester linkage, respectively. 
Polyglycerol esters is an extremely weak basic (essentially neutral) compound (based on its pKa).

These compounds are formed chemically by esterification of  fatty acids, largely saturated or mono-unsaturated, to one or several hydroxyl groups of polyglycerol.
As glycerol is a trifunctional molecule, it may condense with itself to give polymers. 
These polyglycerols are hydroxy-containing ethers, diglycerol being the simplest example. 
If the primary hydroxyls are the only ones concerned in the reaction, the products are linear, but if the secondary hydroxyl groups are also involved, branched chains are formed. 
Thus, several diglycerol molecules can be formed (see figure below) but if the polymerization proceeds to tri-, tetra- and higher glycerols the number of possible isomers increases exponentially ( 8 different linear isomers for a triglycerol). 
Polyglycerol Ester has been found that cyclic products can also result from intra-molecular reactions.

Classically, 30 to 50 % of the total amount of hydroxyl groups are esterified by fatty acids. These fatty acids are formed either of one species (lauric, stearic or oleic acid) or a mixture from vegetal oils (cottonseed oil, castor oil) or from animal source (beeswax).
Chemically, polyglycerol esters may be formed by an alkaline catalyzed random polymerization of glycerol followed by an esterification with isolated fatty acids or triacylglycerols. 
The obtained mixture varies in polymerization degree, kind and position of esterified fatty acid (monoesters diglycerol or triglycerol or tetraglycerol, diesters diglycerol or triglycerol).

Polyglyceryl esters are important non-ionic surfactants with various applications in cosmetic, in food, pharmaceutical and other industries. Their amphiphilic character enables their use in the stabilization of various suspensions.
In cosmetics they are used to emulsify, control viscosity, disperse and stabilize the final mixture. They are incorporated into hair styling gels, skin treatment gels, skin cleansers, baby creams, long-acting hand creams, moisturizing sunscreens, and sun-protective sticks. 
The most powerful emulsifiers are diglyceryl diisostearate in foundation creams, diglyceryl monolaurate in makeup-removing skin cleansers, and diglyceryl monooleate in baby creams.
In foods they are used as emulsifying agents in the production of fine bakery, chewing gum, and in replacement of fats. 
Thus, polyglycerol polyricinoleate (E476), is an emulsifier made from castor beans (rich in ricinoleic acid) which reduces the viscosity of chocolate and similar coatings and compounds. 
Polyglycerol Ester is used at low levels (fractions of percents). By using E476), the chocolate recipe has lower costs in terms of less cocoa butter but also gives the benefit of having less fat.

Polyglycerol esters have been touted as replacements for fats to reduce human calorie consumption. 
This replacement may be intended since the fatty acid esters were found to resist hydrolysis by digestive enzymes

High-functioning polyglycerol ester centered on food additives synthesized by our original manufacturing method are mild, safe surfactants with a wide range of functions such as emulsion, solubilization, cleaning, and antibacterial properties, used in a variety of cosmetics. 
Molecular design of the wide-ranging HLB is possible, providing excellent salt resistance and acid resistance. 
Polyglycerol Ester retains skin moisture which is vital for cosmetics, and has unique features from the aspect of feel, such as comfort when applying. We suggest it as an ingredient for various cosmetics.

Main functions
 Emulsion
 Solubilization
 Dispersion
 Cleaning
 Antibacterial properties
 Moisture retention

Main applications
 General cosmetics and toiletries

 As the polyglycerol ester in the glycerol fatty acid ester series, its emulsification performance is much better than that of monoglyceride. 
The reason is that polyglycerol ester has more hydrophilic hydroxyl groups; and its hydrophilicity increases with the increase of glycerin polymerization degree. 
The lipophilicity varies with different fatty acid alkyl groups, so by changing the degree of polyglycerol polymerization, fatty acid type and esterification degree, a series of HLB values (hydrophilic-lipophilic balance) can be obtained from 1 to 20, from lipophilic to hydrophilic Polyglycerol ester products with different properties are suitable for various special purposes.

The appearance of polyglycerol esters ranges from light yellow oily liquid to waxy solid, which is related to the combination of different fatty acids. Polyglycerol ester has both hydrophilic and lipophilic properties, and has multiple properties such as good emulsification, dispersion, wetting, stability, and foaming. 
Polyglycerol Ester can be decomposed in the process of human metabolism, thereby participating in metabolism, and used by the human body. 
Polyglycerol Ester has a high degree of safety. 
Polyglycerol Ester is a high-efficiency and safe additive and is recommended by the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO/WHO).
 At the same time, polyglycerol esters are quite stable in acidic, alkaline and neutral environments, and have good emulsification properties when the salt content is high. 
Polyglycerol ester is colorless, odorless, hard to hydrolyze, and has no adverse effects on product appearance and odor; it can be compounded with other emulsifiers and has good synergistic effects, so it is widely used in food, daily chemical, petroleum, textile, Coatings, plastics, pesticides, rubber, medicine and other fields. 
Based on all these application, Polyglycerol esters have become a rapidly developing class of nonionic surfactants.

When glycerol is heated with an alkaline catalyst to over 230 C, water is evolved and polymerization occurs to form a whole family of polyglycerols ranging from diglycerol with 3 hydroxy groups, to triacontaglycerol with 32 hydroxy groups. 
The carboxylic acid esters of polyglycerols prepared by direct esterification or by interchange, may be solid or liquid; saturated or unsaturated; aliphatic or aromatic; mono, di- or polycarboxylic acid esters; mono-, di-, or polyesters of the polyglycerol; single or mixed acid esters; high or low molecular weight; water or oil soluble; and with an HLB from about 4 to about 13. 
Polyglycerol esters find utility in a wide variety of food products including beverages, desserts, topping and baked goods. 
They are thermally stable and find application in several industrial systems.

Polyglycerol esters obtained from edible oils are commonly used surfactants in the food industry. Despite their widespread application, the composition and properties of these surfactants are still not well characterized. 
This study reveals the presence of so far unknown tetra-, penta-antennary constituents in polyglycerol esters, which exhibit very strong sodium affinity. 
The implications of these new insights on surfactant activity were investigated. 
Liquid-liquid extraction was used to fractionate a polyglycerol ester ingredient in order to link physicochemical behavior to the polarity of the fractions. 
The most polar fraction showed faster adsorption kinetics and higher elastic moduli than the full mixture, whereas the least polar fraction showed slower adsorption kinetics and lower elastic moduli as compared to the complex mixture. 
The addition of Na(+) was shown to accelerate the agglomeration of surfactant self-assemblies in bulk solutions and also to increase the elastic modulus at the air-water interface. 
These observations suggest that the composition of natural polyglycerol esters is more diverse than so far assumed and the overall behavior of these mixtures is determined not only by the amphyphilic interactions between mono- and penta-antennary forms, but also by the endogenous salt content of the ingredient.

Description
Polyglycerol Esters (PGE) is manufactured using polymerized Glycerol and Edible Fatty Acids. 
Polyglycerol Ester exists as a white to off-white coloured, oily to hard waxy material. 
Polyglycerol Ester is dispersible in water and soluble in oils.

Applications
Polyglycerol Ester is a Palm-oil free essential emulsifier used in cakes batters, cake gels and non-dairy whipped topping. Polyglycerol Ester also plays a key role in the production of margarine and low-fat spreads. Additionally, it qualifies as a good food additive for Kosher as well as Halal food preparations.

Functionality
Polyglycerol Ester is used mostly for its aeration and softening ability in cake- based products.

Benefits in Cake Gels
* In cake gels it works synergistically with distilled monoglycerides. 
* As it is an alpha-tending emulsifier it retards the gel from turning white.
* Once used in cake batter the Polyglycerol Ester  provides extra aeration and volume to the batter.
* Polyglycerol Ester provides a smooth texture and crumb structure to the cake and additional softness.

Benefits in Non-Dairy/Whipped Topping
* Provides aeration and increases over-run
* Polyglycerol Ester helps to disperse the fat every throughout the mix and provides better whiteness and more uniform creamy texture.
* Provides stiffness to the topping once it is whipped.

Benefits in Margarine
* Improves functional properties in the form of better organoleptic properties, stabilisation of emulsions, improved aeration.
* Reduces sandiness in the lipid phase and provides plasticity and elasticity that mimics the nature of butter.
* In puff pastry margarine Polyglycerol Ester  improves the spread of fats in lamination culminating in better flakiness and lift of the baked product.
* In cake margarine, which is used extensively by the cake making industry, the fat plays an important part in the aeration of batter. 
Fat with Polyglycerol Ester  performs better in reducing batter density and thereby increases volume. 
Polyglycerol Ester also stabilises the batter and improves batch to batch uniformity.

Product Description
Emulsifiers such as polyglycerol esters (PGEs) are utilised in food.
Polyglycerol Ester s are a type of nonionic synthetic surfactant that is commonly used in food. Baking ingredients such as oil, water, and flour are not soluble in one another. 
These substances, such as water and oil, air bubbles, flour components, and water, all have interfaces.
Polyglycerol Ester s, like other emulsifiers, can lower interfacial tension between dissimilar phases by being both hydrophobic and hydrophilic. 
Polyglycerol Ester  is proven to have an edge over alternative emulsifiers in terms of providing long-term stability of whipping capabilities, making it a good choice for cake mixes.
Polyglycerol Ester ensures that the finished result is consistent and that the volume of the baked product is increased by keeping the air molecules stable during the baking process. 
Polyglycerol Ester  can be found in a wide range of items, from bread to confectionery.

Benefits
Polyglycerol Ester s form highly stable alpha-gel in water
Polyglycerol Ester  is a good emulsifier and a wetting agent.
Polyglycerol Ester also enhances the stabilization of the mixture and acts as a instantizing agent, release agent, as well as antioxidant or dispersant.
Polyglycerol Ester is used in cakes as an anticaking agent, antioxidant and shortening.
In bakery it used for its dough strengthening, thickening, texture enhancing properties
Polyglycerol Ester also prevents loss of moisture.

Polyglycerol esters is called polyglyceryl ester, an emulsifier in which fatty acid is bound by esterification with polyglycerine, and generally it is dispersible in water and soluble in oil. 
Its hydrophilicity and lipophilicity greatly change with the degree of its polymerization and the kind of fatty acid. Its HLB ranges from 3 to 13.

Triglycerol monostearates has a variety of functions depending on these conditions, and is usable for various purposes.
It is used in many types of food as an O/W and W/O emulsifier for milk products containing acid and salt and a modifier to control the crystallization of fats.

Usage: Mixed this product with soluble powder(such as sucrose,flour etc.),then add solvents to dissolve it.
It can also be blent with oil or water,mixed and wetness,then add oil or water and heat the mixture up to 60-80°C.

Uses: It can obviously improve the stability of drinks,avoiding deposits,delamination and oil ring.
Besides, it can also improve the taste and quality of the canned drinks and prolong the period of reservetion.
It is widely used in the make of ice cream,bread,cake,biscuits,chocolates,and meat products,etc.

Polyglycerol Esters is a kind of hydrophilic monoglyceride, can cause great emulsification effect for oils and fats products.
1. Used in margarine, butter, shortening oil as emulsifier and stabilizer to prevent oil-water separation and prolong the shelf life.
2. Used in baking food to make oils and fats dispersed more homogeneously in dough to get higher foamability and larger volume of products, improves the mouthfeel.
3. Used in candies and chocolates to prevent oil-water separation and maintain a good taste.
4. Added into ice cream to make all components mixed more homogeneous, revent forming of big ice crystal, so that get fine and dense pore structure, enhance its expansion ratio and produce smooth and fine mouthfeel.
5. Used in milk products, beverages as emulsifier, wetting agent, cosolvent and so on. It can also enhance flavor, aroma and color of them.
6. Used in meat products to prevent starch aging, shrinkage, water absorption and hardening.

Usage:
1. Polyglycerol esters of fatty acids is easily soluble in oils and fats, you can dissolve it in oils or fats homogeneously before further processing.
2. Dissolve polyglycerol esters of fatty acids in warm water at about 60℃ homogeneously, and then mix it with other food ingredients for further use.

Recommended Adding Amount:
The addition maximum is 0.01% for bread and pastry, the maximum is 0.3% for ice cream.

INTENDED USAGE :
· It is used as a general airing agent in pastry-cake (sponge cakes)
· To avoid decomposition, split and softening starchy products and anti splash agent and antifoam agent in oils and margarines
· It is commonly used to extend shelf life and anti-staling agent for bread varieties.

USAGE AREA :
-Pastry-cakes ( Sponge cakes )
-Bread and bread varieties
-Dietary products, special medical purpose products
-Oil emulsifiers ( margarines)
-Milk and cream mixtures
-Sweets
-Egg days
-Sweet products
-Pharmaceutical industry, balm, creams, softeners