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Food Grade Polyethylene Glycol
Food Grade Polyethylene Glycol (PEG) is a high-purity, water-soluble polymer used in food and food-related industries as a safe and effective processing aid. Produced under controlled manufacturing conditions and refined to meet food safety regulations, food grade PEG offers consistent quality, neutral taste, and reliable performance in applications involving direct or indirect food contact.
Food grade polyethylene glycol is commercially available in carefully controlled molecular weight grades including PEG-200, PEG-300, PEG-400, PEG-600, PEG-1000, PEG-1500, PEG-2000, PEG-4000, and PEG-6000. Lower molecular weight grades are clear liquids, while higher molecular weight PEGs are supplied as semi-solids, flakes, or powders, enabling precise selection based on processing and formulation requirements.
In food processing and related industries, low molecular weight PEGs such as PEG-200 to PEG-400 are commonly used as lubricants, release agents, carriers, and processing aids in food equipment, packaging operations, and food contact materials. Medium molecular weight grades including PEG-600 to PEG-2000 function as binders, dispersants, and flow-improving agents in food additives, coatings, and controlled processing systems.
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Higher molecular weight PEGs such as PEG-4000 to PEG-6000 are used where film-forming, viscosity control, and surface lubrication are required, including food packaging materials, tablet coatings for food supplements, and industrial food processing applications. Molecular weights of food grade PEG typically range from 200 to 6,000 g/mol, directly influencing viscosity, melting point, and water solubility. Key properties of food grade polyethylene glycol include high purity, chemical inertness, neutral odor and taste, excellent water solubility, thermal stability, and low volatility. Supplied in food-approved packaging with full compliance documentation, food grade PEG provides manufacturers with a reliable, safe, and cost-effective solution for improving processing efficiency and product consistency in food and food-related applications.
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