Description
What Are Polyglycerol Esters?
- Chemical identity: Esters formed by reacting polyglycerols (polymerized glycerol) with fatty acids.
- Appearance: Waxy solids or viscous liquids depending on chain length and fatty acid type.
- HLB range: Wide range (2–14), allowing both water-in-oil (W/O) and oil-in-water (O/W) emulsions.
Key Benefits
- Customizable emulsification: Available in various HLB grades for tailored emulsion systems.
- Heat stability: Excellent performance under high-temperature processing.
- Clean-label potential: Often derived from food-grade sources, suitable for natural formulations.
- Improved texture: Enhances mouthfeel and consistency in food and cosmetic products.
- Low foaming: Ideal for applications requiring minimal aeration.
Functional Roles
| Function | Description |
| Emulsifier | Stabilizes both O/W and W/O emulsions depending on HLB |
| Dispersant | Helps distribute solids and actives uniformly |
| Stabilizer | Prevents phase separation and crystallization |
| Plasticizer | Improves flexibility in edible films and packaging |
| Anti-bloom agent | Controls fat bloom in chocolate and confectionery |
Applications by Industry
- Food:
- Bakery, dairy, confectionery, sauces: Improves texture, stability, and shelf life
- Chocolate and coatings: Prevents fat bloom and enhances gloss
- Cosmetics:
- Creams, lotions, sunscreens: Enhances emulsion stability and skin feel
- Pharmaceuticals:
- Used in topical creams and oral suspensions for emulsification and dispersion
- Industrial:
- Plastics, lubricants, metalworking fluids: Acts as dispersant and processing aid
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