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DefinitionThis section has been translated automatically.
Polyglycerol ester is formed in a chemical reaction of glycerol and fatty acids.
Field of application/useThis section has been translated automatically.
Food additive (E 475)
baking emulsifier, foam inhibitor
These ester compounds are stable even at high temperatures. They also keep food whipped with air stable and prevent the undesirable splashing of fats during heating.
Prof. Dr. med. Peter Altmeyer