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(PGFE) Polyglycerol Fatty Acid Esters/Emulsifier e475 / PGE

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● Product Name: DAHE Enterprise® PGFE/Emulsifier e475
● Full Name: Polyglycerol Fatty Acid Esters(Polyglycerol Esters of
Fatty Acids)/Emulsifier e475
● 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)/Emulsifier e475/PGE

Popular ingredients in bakery, dairy and beverage products


Produced from vegetable-based fatty acids, DAHE Enterprise® PGFE/Emulsifier e475/PGE is available in variants where the type of fatty acid content determines the functionality. Widely used in beverage, cake gel, ice cream and non-dairy cream etc.


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, non-dairy cream, cake gel and meat products etc.






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 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 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


  • Improve the viscosity of starch

  • Prevent the aging effect of starch

  • Effectively 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 that the bread becomes softer

  • Improves its flavor and chewing taste

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

  • Prolongs the shelf life of products.











Applications in meat products


  • Make the fat in meat products better dispersed stably and easy to be processed

  • Significantly inhibit the product water dehydration, shrinkage and hardening

  • In the production of meat products such as sausages, it can effectively prevent starch regeneration, aging, and improve product taste, extend product shelf life.

  • The use of polyglyceride in the processing of fish and animal meat can improve its elasticity and make the meat to be delicate

  • The polyglyceride and monoglyceride are mixed at a ratio of 50:50, and the resulting mixture has good film-forming properties and can be directly used for coating film to keep fresh, and a sealed protective film is formed on the surface of the meat product, which delays the water loss and deterioration of the meat product, prevents the microorganisms from causing spoilage, and does not affect the edible effect of the meat product.



Other applications


  • Used as food colorants, such as heat-stable coloring of oils with water-soluble dyes or to change the dyes to lipophilicity

  • Used in jelly, especially acid fruit jelly products to prevent jelly products water separation effect. 

  • Used in the production of chewing gum and cream confections, improving their mixing performance, reducing the mixing temperature, shortening the mixing time, making the sugar's internal structure uniform and fine in texture, preventing sticking of teeth when chewing, and giving a plastic soft feeling to improve the taste and flavor

  • Used as a fruit and vegetable peeling treatment agent and defoamer during sucrose concentration process. 

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