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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
NutriBuddy™ 
Description
Polyglycerol esters of fatty acids (PGEs) are a class of synthetic, nonionic surfactant frequently used in food, pharmaceutical, and cosmetic industries on account of their amphiphilic properties. PGEs have been used as food additives in Europe and America since the 1940s. In foods, they are used as emulsifying agents in the production of baked goods, chewing gum, and in replacement of fats. PGEs are produced by polymerization of glycerol in the presence of an alkaline catalyst followed by esterification with fatty acids. The fatty acids are from corn oil, cottonseed oil, lard, palm oil, peanut oil, sesame oil, sunflower oil, soybean oil, etc