PEG's below 700 molecular weight occur as clear to slightly hazy, colourless, slightly hygroscopic liquids with a slight characteristic odour. PEG's between 700-900 are semi-solid. PEG's over 1000 molecular weight are creamy white waxy solids, flakes, or free-flowing powders.

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The function(s) performed by the food additive when used in cooking.

• Antifoaming agent - Prevents or reduces foaming of foods

• Carrier - A substance used to dissolve, dilute or disperse a food additive or nutrient without altering its function; typically to improve handling/application.

• Emulsifier - An agent that forms or preserves a mixture of substances normally incapable of being mixed eg. oil and water

• Glazing agent - A substances that gives food a shiny appearance or provides a protective coating

Data according to various sources such as fao, fda, codex. Spot a mistake? Tell us!

Macrogol
PEG
alpha-hydro-omega-hydroxypoly(oxy-1,2-ethanediyl)
polyethylene oxide (PEO) or polyoxyethylene (POE)

Collection of sources used to create this food additive summary.