Polyglycerolester

Polyglycerol esters are a family of nonionic surfactants formed by esterifying polyglycerol with fatty acids. They are mixtures of esters with varying degrees of polymerization and acyl substitution and are commonly referred to as polyglycerol esters of fatty acids (PGEs).

Production and structure: Industrial production involves polymerizing glycerol to form polyglycerol, followed by esterification with fatty acids such as palmitic, stearic, or oleic acids. The resulting products are complex blends containing mono-, di-, and higher esters and can vary in chain length and branching, yielding a range of hydrophilic-lipophilic balance values.

Applications: Polyglycerol esters function as emulsifiers and stabilizers in foods, cosmetics, and pharmaceuticals. In foods they help stabilize oil-in-water emulsions, improve texture, and prevent separation; a well-known example is polyglycerol polyricinoleate (PGPR), used in chocolate to reduce viscosity. They are also used as wetting agents, dispersants, and thickeners in various products.

Regulation and safety: Use is regulated in many jurisdictions, with established maximum usage levels and purity criteria. Safety assessments generally consider polyglycerol esters to have low-to-moderate toxicity, though impurities such as glycidyl esters can be a concern in some production routes; regulatory status and labeling vary by country.

See also: Polyglycerol polyricinoleate (PGPR); polyglycerol esters of fatty acids.