Propylene Glycol Esters of Fatty Acid (PGMS) E477
☆ Parameter
| Item | Specification |
| Acid value(mgKOH/g | ≤4.0 |
| Iodine yalue(g/100g) | ≤3.0 |
| Free Propylene glycol% | ≤1.5 |
| Hydroxide value mgKOH/g | 90-150 |
| Saponification value mgKOH/g | 150-190 |
| Soap(Potassium stearate)% | ≤7.0 |
| Total mono ester content% | ≥40 |
| Ignition residue% | ≤0.5 |
| Pb/(mg/kg) | ≤2.0 |
☆ Application
Food Industry
Baked Goods: PGMS is commonly used in pastries, bread, and margarine to prevent aging, extend shelf life, and improve processing performance. It also enhances dough extensibility and elasticity, resulting in softer baked products.
Ice Cream: Adding PGMS to ice cream increases its overrun, improves texture, prevents ice crystal formation, and enhances shape retention.
Margarine: PGMS is used in margarine to improve whipping properties, prevent oil-water separation, and enhance emulsification and stability.
Fried Foods: PGMS reduces oil absorption in fried foods, improving taste and appearance.
Composite Sauces: In composite sauces, PGMS acts as an emulsifier, ensuring better mixing of oil and water phases and preventing separation.
☆ Usage
The max dosage for fat,oil and emulsified fat products is 10.0g/Kg,The max dosage for milk,dairy products and frozen drink is 5.0g/Kg,The max dosage for cake and fried foods is 2.0g/Kg.
☆ Market Prospects
With the rapid development of the food, cosmetics, and pharmaceutical industries, the demand for PGMS as a multifunctional emulsifier continues to grow. Its excellent performance in improving product texture, extending shelf life, and enhancing stability makes it a promising additive for future applications.
☆ Package & Storage
☆ Package：PE bag inside,Net weight: 25kg/CTN.
☆ Storage and Handling: Store in a cool, dry place away from direct sunlight. Keep containers tightly closed when not in use. Handle with care to avoid contamination.