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Beverage Improving Emulsifier-PGFE

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(PGFE)Polyglycerol Fatty Acid Esters
● Product Name: DAHE Enterprise® PGFE
● Full Name: Polyglycerol Fatty Acid Esters(Polyglycerol Esters of
Fatty Acids)
● Product Type: Emulsifier, food grade
● Color: Light yellow to brown yellow
● Form: liquid, paste, flake or powder solid
● Executive standard: GB 1886.178-2016
● CNS:10.022
● INS: 475
● CAS: 27321-72-8; 26855-43-6; 67784-82-1
Product serial number
Product description


DAHE Enterprise® PGFE (Polyglycerol Fatty Acid Esters) Beverage Improving Emulsifier


Popular ingredients in bakery, dairy and beverage products


Produced from vegetable-based fatty acids, DAHE Enterprise® PGFE is available in variants where the type of fatty acid content determines the functionality.




Key Function

The main functions of polyglycerin fatty acid esters are: emulsification, viscosity adjustment, crystallization adjustment, quality improvement, antibacterial and so on. It is widely used in bread, cake, ice cream, protein drinks and meat products etc.




Application in protein beverage

  • It has strong antibacterial effect on bacteria, molds and yeasts etc.

  • When added to fat or protein beverages, it can significantly improve beverage stability, heat resistance and dispersibility.

  • Prevent the phenomenon of precipitation, delamination and oil ring etc.

  • Improves product quality, uniformity and taste

  • Extends the shelf life. 






Application in ice cream


  • It makes the ice cream with smooth surface, proper moisture looks, and high 

  • expansion rate.

  • Ensure uniform mixing of all components, delicate and smooth taste

  • Improves the heat resistance and shape-retention ability of ice cream,

  • Avoiding ice crystals happening on ice cream in the production process

  • Improving the taste.







Application in toffee, chocolate, fat

  • Have the function of inhibiting or promoting crystallization.

  • Prevent the separation and exudation of fats.

  • Improve the shape retention ability of candy,

  • Make the product form a lot of uniform and fine air gaps to make the product full of elasticity

  • Reducing the viscosity and yield point of molten chocolate to emsure a more convenient processing technology

  • Inhibit the chocolate fat crystals, prevent chocolate from blooming

  • Improve its brittleness and shape retention ability. 





Application in bread, cake and biscuit

  • Prevent the aging effect of starch

  • Improve the texture structure of bread and biscuits to prevent the exudation of oil

  • Improve the quality of the products

  • Make the oil, water and sugar more evenly dispersed in the dough, so bread softer

  • Improves its flavor and chewing taste

  • Make cake and pastry with more delicate structure and larger volume 




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Committed to provide safe, high-quality, innovative and practical raw materials for the food industry at home and abroad. With the expertise and mature technology in the field of emulsifier and the correct grasp of the market, it rises rapidly.



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