Polyglycerol Fatty Acid Ester, PGE, Polyglycerol Ester, Decaglyceryl Dipalmitate, PGE, E475, 67784-82-1

Polyglycerol Fatty Acid Ester, PGE, Polyglycerol Ester, Decaglyceryl Dipalmitate, PGE, E475, 67784-82-1

POLYGLYCEROL FATTY ACID ESTER (PGE - E475)

PRODUCT IDENTIFICATION INFORMATION

CHEMICAL STRUCTURE

Polyglycerol Fatty Acid Ester Structure (General Representation):

                O
                ||
    HO—CH₂—CH—CH₂—O—C—R
           |
           O
           |
    HO—CH₂—CH—CH₂—O—C—R
           |
           O
           |
    HO—CH₂—CH—CH₂—O—C—R

Structure Description:

• Esters formed by the reaction of polyglycerol (polymerized glycerol) with fatty acids.

• Polyglycerol chain: (C₃H₈O₃)n where n is the degree of polymerization.

• Fatty acid groups (R = C₆-C₁₈, saturated/unsaturated, linear/branched).

• Non-ionic emulsifier.

• Hydrophilic (polyglycerol) and lipophilic (fatty acid) balance depends on polymerization degree, fatty acid type, and esterification degree.

• Completely biodegradable.

SECTION 1: CHEMICAL IDENTITY AND DESCRIPTION

SECTION 2: PHYSICAL AND CHEMICAL PROPERTIES

SECTION 3: PGE (E475) vs OTHER EMULSIFIERS

SECTION 4: MECHANISM OF ACTION

SECTION 5: PRODUCTION PROCESS

Industrial Production Method (Two-Step Synthesis):

Step 1: Polyglycerol Production

Process: Glycerol + Alkaline Catalyst (NaOH, KOH) → Condensation (200-300°C) → CO₂ Purge (water removal) → Distillation → Polyglycerol

Description: Refined glycerol is heated in the presence of a small amount of alkaline catalyst at 200-300°C; The condensation reaction proceeds with water removal; CO₂ gas is used to remove generated water; Unreacted glycerol is distilled off; The product is cooled under nitrogen protection.

Step 2: Esterification

Reaction: Polyglycerol + Fatty Acid (Stearic Acid, etc.) → Polyglycerol Fatty Acid Ester + Water

Description: Polyglycerol and fatty acid are mixed and stirred; Esterification reaction proceeds at 220-230°C for approximately 2 hours; Reaction mixture is cooled in CO₂ gas flow; Unreacted polyglycerol is separated; Final product is obtained.

SECTION 6: FUNCTIONAL PROPERTIES

SECTION 7: MAIN APPLICATION AREAS

SECTION 8: SAMPLE FORMULATIONS

Ice Cream Stabilizer/Emulsifier Blend:

Instructions: Add PGE to the ice cream mix during blending; Homogenize; Pasteurize; Freeze in ice cream machine.

Chocolate Viscosity Reducer:

Instructions: Add PGE during conching process; Reduces plastic viscosity; Prevents fat bloom.

SECTION 9: QUALITY SPECIFICATIONS

SECTION 10: TOXICOLOGICAL PROFILE

SECTION 11: GHS CLASSIFICATION AND LABELING

GHS Classification (in accordance with CLP and UN GHS):

Signal Word: None (Not classified as hazardous)

Hazard Pictograms: None

NFPA 704 Hazard Classification:

SECTION 12: PRECAUTIONARY STATEMENTS (P-CODES)

SECTION 13: FIRST AID MEASURES

SECTION 14: FIREFIGHTING MEASURES

SECTION 15: STORAGE AND SHELF LIFE

SECTION 16: PACKAGING OPTIONS

SECTION 17: TRANSPORT INFORMATION

SECTION 18: REGULATORY STATUS

SECTION 19: OTHER NAMES AND SYNONYMS

SECTION 20: SUMMARY TABLE

SECTION 21: CRITICAL WARNINGS AND BEST PRACTICES

CRITICAL WARNINGS:

• GRAS Status: FDA approved (21 CFR 172.854); EFSA approved (E475); Safe for food use.

• Safe: Low toxicity; Non-irritating to skin; Completely biodegradable.

• Versatile: HLB ranges from 2-16; Can be hydrophilic or lipophilic depending on composition.

• Excellent Stability: Good thermal stability; Stable under acidic conditions; Not easily hydrolyzed.

• Crystal Modification: Inhibits crystal formation; Prevents fat bloom in chocolate.

• Viscosity Reducer: More effective than soy lecithin in reducing viscosity in chocolate.

• No ADI Required (EFSA 2017): Re-evaluated and considered safe at current usage levels.

• Natural Source: Derived from vegetable oils and glycerol; Suitable for vegan and halal applications (with certification).

BEST PRACTICE RECOMMENDATIONS:

• Ice Cream: Use as emulsifier and stabilizer; Dosage: 1-10 g/kg; Add during blending; Improves overrun, texture, and melt resistance; Creates fine pore structure.

• Chocolate: Use as viscosity reducer and crystal modifier; Dosage: 0.1-1.0%; Add during conching; More effective than lecithin; Prevents fat bloom.

• Margarine & Spreads: Use as W/O emulsifier; Dosage: 5 g/kg max; Prevents oil-water separation; Improves spreadability.

• Beverages: Use as emulsifier and stabilizer; Dosage: 1-10 g/kg; Prevents stratification in protein/fat-containing beverages; Extends shelf life.

• Meat Products: Use as emulsifier; Dosage: 1-10 g/kg; Prevents starch retrogradation; Improves fat dispersion; Moisture retention.

• Bakery: Use as quality improver; Dosage: 0.1 g/kg; Improves texture and volume; Anti-staling agent.

• Handling: Use at room temperature; Warm gently if solidified; Use appropriate mixing systems for dispersion.

• Personal Protective Equipment: Chemical-resistant gloves, safety goggles, protective clothing (minimal risk).

• Hygiene: Wash hands after handling; Maintain good industrial hygiene.

• Storage: Store in tightly closed containers; Store in cool, dry, well-ventilated area; Protect from light and heat; Avoid exposure to air and moisture; Opened containers must be resealed immediately; Shelf life: 24-36 months under proper conditions.

• Spill Management: Absorb with inert material (sand, vermiculite); Contain and collect; Avoid entry into drains or waterways.

• Disposal: Dispose of in accordance with local, regional, and national regulations; Non-hazardous waste; Can be incinerated or recycled.

DETECTION METHODS:

PGE (E475) vs ALTERNATIVES COMPARISON:

LEGAL DISCLAIMER:
The information provided in this document is based on our current knowledge and experience and is presented in good faith. However, as all conditions of use are beyond our control, it does not constitute a binding specification or warranty. This Technical Data Sheet is for informational purposes only. Users are responsible for testing the suitability for their own applications and for complying with all local, regional, and national regulations. For complete safety, storage, use, handling, waste, and regulatory compliance information, please refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier.