Ingredient Information

Function

Polyglycerol esters of fatty acids (PGE), or polyglyceryl esters, are emulsifying agents used in commercial food production. Emulsifiers prevent the separation of water and oil mixtures. Polyclycerol esters of fatty acids are also used prevent crystalization; improve structure, texture and taste; and prevent mold growth. They may be used as a fat substitute because their calories do not have to be listed as calories from fat. Polyglycerol esters of fatty acids are found in butter and milk products, margarine and shortening, breads, meat products, pastries, peanut butter, chocolate and drinks.

Other Use and Industries

Polyglycerol esters of fatty acids are used in the production of creams, ointments and other pharmaceutical products to facilitate the blending of ingredients.

They are also added as an emulsifying agent to cosmetics, creams, shampoos, conditioners, soaps and textile dyes.

Health Effects

Polyglycerol esters of fatty acids are similar to fat in their structure and have the same health effects. They are not calorie-free, but they are included in some foods that claimed to be fat-free.

Polyglycerol esters of fatty acids should not be consumed by vegetarians as animal fat may be used in their production.

Origins

Polyglycerol esters of fatty acids are produced from vegetable oils or tallow through a chemical reaction.