Application of polyglycerol esters as food additives

1. As an emulsion stabilizer and crystal modifier in margarine, it can improve the spreadability, fluidity and plasticity of the cream;

2. For ice cream, it performs better than monoglyceride in terms of smooth appearance, dry humidity, fine and smooth taste, as well as expansion, heat resistance and shape retention ability;

3. Used for baked foods such as bread, it can increase the volume by 1/4, the internal network structure is fine and uniform, the mouthfeel is improved with better elasticity and better softness;

4. It is used to make cakes with uniform pores, which can improve the taste and increase the mouthfeel of chewing;

5. Its emulsification and dispersibility in beverages and candies are better than other emulsifiers;

6. Used in chocolate, it can reduce viscosity and yield point, making the product easier to be processed;

In addition, polyglycerol esters can be used as processing modifiers for fish and meat products, surface treatment agents for fruits and vegetables, and defoamers for sucrose.