GRINDSTED® PGE Polyglycerol Ester

Improving the quality of fine bakery and margarines

GRINDSTED® PGE is widely applied in bakery products, oils, fats and plastics. The emulsifiers are produced by esterification of polyglycerols with vegetable-based fatty acids.

The type of fatty acids and polyglycerol and the degree of esterification determine the functionality of each product in the range. This ingredient is often used in combination with DIMODAN® distilled monoglycerides.

Key Benefits

  • Improved bakery performance
  • Enhanced whipping properties
  • Non-hydrogenated options
  • Available in various formats

Application

Benefit

Fine bakery

Improved cake batter performance, crumb structure and cake volume

Margarines

Improved whipping properties and plasticity

Reduced spattering

Plastics

Antifog and antistatic agent
 
 
 

Application Areas

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Drawing on many years of experience, we tailor solutions for bakery products, creating superb fresh-keeping properties in bread and cakes and the right bite and crumb in biscuits, crackers and pastry, even at reduced fat levels.
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We have focused on the needs of the oils & fats industry since the 1930s, when we developed our first emulsifier for margarine.

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IFF cares about your privacy. Your personal information (name, email, phone number and other contact data) will be stored in systems primarily hosted in the United States. This information will be used by IFF, its affiliates, partners, and selected service providers in other countries to provide you with the product or service information requested. To learn more, please visit our Privacy Statement.