Polyglycerol Esters in Food and Beverage Formulations - A Polysorbate Alternative
Polysorbates have long been a reliable emulsifier choice for food and beverage products but, with growing concern amongst consumers about what goes into their food*, formulators are having to evaluate alternative emulsification systems.
Polyglycerol esters (PGEs) can fulfil a similar emulsification role to polysorbates across a broad range of food and beverage applications. Plus they offer additional functional characteristics whilst addressing consumer concerns around ethoxylated chemistry and plant-based labeling.
Discover what makes polyglycerol esters a viable alternative to polysorbate
Download our white paper to discover the benefits of PGEs as a multi-functional polysorbate replacement in food and beverage applications, including
- Key concerns driving consumer scrutiny polysorbates
- What makes polyglycerol esters a viable alternative
- How PGEs are produced and used in a range of applications like bakery, confectionery and desserts
- Additional functional roles that PGEs can perform in food and beverage formulations
- Considerations for formulation success when switching to PGEs
Get the white paper today and find out how PGEs could bring more to your food and beverage formulations.
* NielsenIQ. Global State of Health & Wellness 2025: Navigating the Shift From Health Trends to Lifestyle Choices. Nielsen Consumer LLC; 2025.