Emulsifiers that are mixed partial esters formed by reacting polymerized glycerols with edible fats, oils, or fatty acids. They vary in degree of polymerization, and by varying the proportions and fats to be reacted, a diverse class of products is obtainable. The esters range from hydrophilic to lipophilic. They are used in cake mixes for volume and texture, in confectionery for gloss, in whipped toppings for aeration, and in flavors and colors as a solubilizer. Typical usage range is from 0.1 to 1.0%.
