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| Food Technology - Food Emulsions |
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Emulsions constitute the large majority of food products.
The specific properties of a food emulsion strongly depend on the type and stability of the emulsion. That is the reason why an emulsifier contributes to the appearance, texture, taste and shelf-life of food. It also allows to better control the caloric value of food by reducing the required amount of added fat to the strict minimum.
Mono- and diglycerides have been very popular food emulsifiers a few decades ago, especially for bakery applications. Now, they tend to be substituted by polyglycerol esters, which exhibit crystal phase properties that are more favorable to the formation of very stable gel network structures.
Polyglycerol polyricinoleates (PGPR) are used, alone or in combination with soy lecithin, to improve the flow properties of molten chocolate and to reduce the amount of cocoa butter required.
In the European Union, both Solvay Diglycerol and Polyglycerol-3 are allowed as raw materials for the manufacture of polyglycerol esters of fatty acids (E 475) and PGPR (E 476). Typical applications of these food additives, as well as maximum levels, are listed in the following table (according to Appendix 4 of the EU Directive 95/2/EC and its amendments):
E475: Polyglycerol esters of fatty acids (PGFA)
| Foodstuff |
Maximum level |
| Fine bakery wares |
10 g/kg |
| Emulsified liqueurs |
5 g/kg |
| Egg products |
1 g/kg |
| Beverage whiteners |
0.5 g/kg |
| Chewing gum |
5 g/kg |
| Fat emulsions |
5 g/kg |
| Milk and cream analogues |
5 g/kg |
| Sugar confectionery |
2 g/kg |
| Desserts |
2 g/kg |
| Dietary food supplements |
quantum satis |
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Dietary foods intented for special medical purposes - Dietetic formulas for weight control intented to replace total daily food intake or individual meal
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5 g/kg |
| Granola-type breakfast cereals |
10 g/kg |
E476: Polyglycerol Polyricinoleate (PGPR)
| Foodstuff |
Maximum level |
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Spreadable fats as defined in Annexes A,B and C of Regulation (EC) N°2991/94 having a fat content of 41% or less
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4 g/kg |
| Similar spreadable products with a fat content of less than 10% fat |
4 g/kg |
| Dressings |
4 g/kg |
| Cocoa-based confectionary, including chocolate |
5 g/kg |
Polyglycerols for Ester Production (1410 KB)
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Polyglycerols for Food (1858 KB)
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Diglycerol
A distilled product (min. 90% purity) with unique properties.
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Polyglycerol-3
A polyglycerol characterized by a very narrow oligomer distribution centered on triglycerol.
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Polyglycerol-4
A heavier polyglycerol focused on tetraglycerol.
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