Polyglycerol esters
Polyglycerol esters are nonionic emulsifiers made by first polymerizing glycerol into polyglycerol, then esterifying it with fatty acids from vegetable oils or animal fats. Varying the polyglycerol chain length and the degree of esterification gives products that range from oil-soluble to water-dispersible. Brands buy them as pastes, flakes or powders for cakes, whipped toppings, fillings, beverages and as cloud inhibitors in oils.
Suppliers sell different products under the same name. Specify the one you need.
Soft solids used in cake emulsifier gels and aerated products.
Spray-chilled or flaked solid grades for dry mixes and bakery premixes.
Triglycerol through decaglycerol esters; longer chains give more water-dispersible products.
Palm, soy or other vegetable sources, sometimes RSPO or non-GMO declared.
Compare each result with your own specification when the lot arrives.
Store polyglycerol esters sealed in a cool, dry place out of direct sunlight; heat softens pastes and causes powder to cake. Shelf life follows the supplier's specification, usually with a retest of acid value and appearance for aged material.
Hydroxyl value and polyglycerol distribution vary between lots and suppliers and affect aeration and emulsion stability. Record the grade, fatty acid source and key values from each COA, and test a new supplier's grade in your own formula.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 172.854 permits polyglycerol esters of fatty acids, up to and including the decaglycerol esters, as emulsifiers in food.
Source: ecfr.gov (opens in a new tab)Health Canada's List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents includes polyglycerol esters of fatty acids.
Source: canada.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Juelsminde, Denmark
Danish emulsifier and stabiliser maker supplying PGPR, ammonium phosphatide and polyglycerol ester and monoglyceride emulsifiers to chocolate, bakery, dairy, margarine and ice cream producers.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include plastic or paste grades, powder or flake, by polyglycerol length and fatty acid source. Ask each supplier for the specification sheet of the exact grade they quote.
Expect acid value, saponification value and hydroxyl value, polyglycerol distribution, free polyglycerol, heavy metals and physical properties, each with its method, specification and result for that lot.
Store polyglycerol esters sealed in a cool, dry place out of direct sunlight; heat softens pastes and causes powder to cake. Shelf life follows the supplier's specification, usually with a retest of acid value and appearance for aged material.
21 CFR 172.854 permits polyglycerol esters of fatty acids, up to and including the decaglycerol esters, as emulsifiers in food. Health Canada's List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents includes polyglycerol esters of fatty acids.
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