Whip Cakes, Stabilize Foams and Replace Fats

PEGs are a perfect fit for emulsifying cake batter.

PEGs are a perfect fit for emulsifying cake batter.

Polyglycerol Esters, or PGEs, are emulsifiers – one of the more versatile ones available. With an HLB varying from 3 to 14, they can act as a water-in-oil or oil-in-water emulsifier. It all depends on the degree of esterification. Here are some ways you can put them to work:

For Cakes:
PGEs improve the function of margarine, helping stabilize and aerate the product. They also have the advantage of standing up to long times of whipping, making them ideal for cakes.

For Foams:
Whether you’re mixing a sponge cake or a topping, PGEs are perfect for whippable emulsions. They increase viscosity and aeration while reducing coalescence.

For Low-fat:
PGEs can function as a low fat shortening, as well as creating an emulsion system with high amounts of water so the overall caloric content of the product decreases. Not only that, they help improve the taste and texture of low-fat products.

How do they interact with monoglycercides? Find out!


About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Lin decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Lin regularly on the BAKED In Science podcast solving baking problems. For more information on Dr. Lin, subscribe to her "Ask Dr. Lin" YouTube Channel, or follow her on LinkedIn.

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