PGMS 40 Emulsifier E477 Supplier And Manufacturer

 

PGMS 40 is a monoester of propylene glycol and stearic acid, recognized for its excellent emulsifying, stabilizing, and anti-caking properties. It helps create smooth, uniform batters and doughs, enhancing aeration and improving crumb structure. PGMS 40 is compatible with various fats and oils, making it ideal for baked goods, icings, chocolates, and other processed foods.

 

Key benefits include:

 

Enhances dough machinability

Improves product softness and texture

Extends the shelf life of baked products

Provides uniform fat dispersion

 

 

CHEMICAL/PHYSICAL SPECIFICATIONS
Total Monoglycerides	40 min	%
Acid value	4.0 max	mg KOH/g
Iodine value	2.0 max	gI/100g

 

HEAVY METAL SPECIFICATIONS
Arsenic Lead Mercury Cadmium Heavy Metal as Pb	3 max 2 max 1 max 1 max 10 max	mg/kg mg/kg mg/kg mg/kg mg/kg

 

 

 Food-Grade Quality: Complies with international food safety standards

 Versatile: Suitable for bakery, dairy, chocolate, and confectionery

 Stable Performance: Maintains functionality under high temperature and varying pH

 Easy to Use: Soluble in oils and fats for seamless integration

 High Purity: Ensures consistent performance in all applications

 

 

PGMS 40 Emulsifier (E477, Propylene Glycol Monostearate) is a highly effective food-grade emulsifier widely used across multiple food processing industries due to its excellent emulsifying, stabilizing, and aeration-enhancing properties.

 

Bakery Products

 

PGMS 40 is commonly used as a bakery emulsifier in bread, cakes, muffins, pastries, and sponge products. It improves dough stability and machinability, allowing better handling during mixing and baking. By promoting uniform fat distribution, PGMS 40 helps increase loaf volume, improve crumb structure, and maintain long-lasting softness. As an E477 emulsifier, it also contributes to moisture retention, effectively extending shelf life in packaged baked goods.

 

Cakes and Cake Premixes

 

In cakes and cake premixes, PGMS 40 Propylene Glycol Monostearate enhances aeration and batter stability. It supports fine and even air cell formation, resulting in a lighter texture, improved volume, and consistent quality. PGMS 40 works well in both industrial cake production and commercial premix formulations, making it a preferred food-grade emulsifier for high-output bakeries.

 

Confectionery and Chocolate

 

PGMS 40 E477 is widely applied in chocolate, coatings, and confectionery fillings as an effective emulsifier and stabilizer. It improves fat dispersion, enhances smooth mouthfeel, and helps reduce viscosity during processing. In chocolate applications, PGMS 40 contributes to improved flow properties and minimizes fat bloom, ensuring a glossy appearance and stable texture.

 

        

 

Dairy and Fat-Based Products

 

As a food-grade PGMS emulsifier, PGMS 40 is suitable for dairy and fat-based products such as whipped cream, ice cream, non-dairy creamers, and spreads. It enhances emulsion stability, improves whipping performance, and delivers a smoother, more uniform texture. PGMS 40 remains stable under processing temperatures commonly used in dairy manufacturing.

 

Other Processed Foods

 

PGMS 40 emulsifier E477 can also be used in sauces, fillings, and specialty fat systems where consistent emulsification and texture control are required. Its compatibility with various oils and fats makes it a flexible solution for a wide range of processed food formulations.

 

 

Net Weight each carton：25kg ;Gross Weight：26kg
Pack size：43*38*28cm
Without pallets
20GP:15.5mts 40GP:25mts
with pallets
20GP:20 pallets,10.5mts
40GP:40 pallets,21mts

 

 

 Kosher/Halal/ISO9001/ISO22000/RSPOCerificated

 No MOQ, More Opportunities

 Customized Products

 Mixed Shipment

 

 

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