PGEs form highly stable alpha-gel in water. The α-gel phase is surface active and is able to stabilize foams when the temperature is lower than the melting temperature of the emulsifier. The special structure also leads to better emulsification properties.

However, where PGEs really shine is in cakes!

They improve the function of margarine, helping stabilize and aerate the product. They also have the advantage of standing up to long whipping times.

What about low-fat cakes?

Even better! If you’re mixing a batter for sponge cakes or swiss rolls, PGEs allow you to produce them in a single stage mixing. Compared to batters made with other emulsifiers, the final product has improved:

• Crumb structure
• Volume
• Shelf life
• Taste
• Texture

That’s not all they’re good for!

PGEs are also highly effective in creating foams. They increase viscosity and aeration while reducing coalescence.

They can also be used in margarines. The addition improve the functional properties of the margarine (e.g. the organoleptic properties of spreads, stabilizing or aerating of food) in addition to the emulsification of the emulsion. PGEs are reported to improve the organolepic properties of a margarine or low-fat spread by reducing the graininess of the lipid phase to yield a plasticity and elasticity of the margarine corresponding to natural butter.