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Mono-and Diglycerides of Fatty Acids Series Medium Chain Triglycerides/Octyl and Decyl Glycerate (MCT/ODO） Polyglycerol Esters of Fatty Acids (PGE) Polyglycerol Polyricinoleate (PGPR) Propylene Glycol Esters of Fatty Acids Capryl Monoglyceride Hydrocolloid Series Bakery Emulsifier Series Compound Emulsifier Series Compound Emulsifier and Thickener Series

Caprylic/Capric Triglyceride (GTCC) Agar Glycerides Series Polyglycerin Series Polyglycerol Esters of Fatty Acids Series

Glycerides Series EPS - Specific Series

Medium Chain Triglycerides/Octyl and Decyl Glycerate (MCT/ODO） Glyceryl Monolaurate (GML) Glyceryl Monosterate

Distilled Monoglyceride Unsaturated Distilled Monoglyceride Mono and Diglycerides of Fatty Acids Special Monoglyceride

Instant Agar/Agar Compounded Hydrocolloid

SP Cake Gel Cake Improver

Crystallizer Tween 80 powder（Ice-Pre)

Stabilizer for Jelly and Pudding Stabilizer for Vegetable Protein Drink Stabilizer for Milk-Based Drink Stabilizer for Ice cream Stabilizer for Non-Dairy Whipped Topping

Glyceryl Oleate Glyceryl Stearate Glyceryl Caprylate

Diglycerin Polyglycerin-3 Polyglycerin-6 Polyglycerin-10

Polyglyceryl-3 Stearate Polyglyceryl-6 Laurate Polyglyceryl-10 Laurate

Distilled Glycerin Monostearate（DMG） Glyceryl Monooleate Capryl Monoglyceride Mono and Diglycerides of Fatty Acids

EPS - Specific:Glyceryl Monostearate (GMS) EPS - Specific:Glycerol TriStearate (GTS) EPS - Specific:Coating Agent
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Polyglycerol Esters of Fatty Acids (PGE)

Polyglycerol Esters of Fatty Acids (PGE) are formed by polymerizing glycerol into polyglycerol or poly-glycerol, which is then esterified with oils or fatty acids.

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Polyglycerol Esters of Fatty Acids (PGE)

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| Product description

Product Specifications

Product Name	Appearance	Source of Raw Materials
PGE3003A	Light Yellow Powder	Plant
PGE3080	Light Yellow to Brown Liquid	Plant

Application Range

Application Range	Application Features
Beverages Containing Oils or Proteins	Not only can it significantly improve beverage stability and dispersibility, but it can also enhance the quality of canned beverages, extend shelf life, resulting in products with good taste, stable performance, and heat resistance;
Ice Cream	Makes the product appearance smooth, with appropriate moisture, high expansion rate, silky texture, good shape retention, and reduces the production and growth of ice crystals;
Bread, Cakes, Pastries, Biscuits	Improves starch viscosity and other properties, and also prevents starch aging, thus can be used for quality improvement of starchy foods;
Meat Products	Makes fat substances better dispersed and stable, easy to process, and significantly inhibits product water separation, shrinkage, and hardening;
Jelly (especially acidic fruit jelly products)	Has the effect of preventing water separation in jelly products;
Chewing Gum and Cream Candies	Improves mixing performance, lowers mixing temperature, shortens mixing time, makes the internal structure of the candy uniform, texture delicate, prevents stickiness when chewing, and imparts plastic softness, enhancing taste and flavor;