PGMS 40 Emulsifier For Bakery And Dairy Applications

 

Propylene Glycol Esters (PGMS 40) is a surface-active ingredient that helps manage how fats interact with other components during processing. Rather than acting as a general stabilizer, PGMS 40 plays a specific role in structuring and aerating food matrices, especially in products that rely on uniform cell structure and smooth mouthfeel. Its functional behavior allows manufacturers to fine-tune texture and processing tolerance without overcomplicating formulations.

 

 

CHEMICAL/PHYSICAL SPECIFICATIONS
Total Monoglycerides	40 min /90 min(%)
Acid value	4.0 max(mg KOH/g)
Iodine value	2.0 max(gI/100g)

 

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

 

 

 Supports Controlled Aeration: Helps manage air incorporation in bakery and dairy systems where structure matters.

 Promotes Smooth, Uniform Texture: Contributes to refined mouthfeel and consistent internal structure.

 Assists Processing Stability: Performs consistently during mixing and thermal processing.

 Application-Focused Functionality: Developed for formulations that require precise control rather than broad emulsification.

 Compatible with Industrial Production: Suitable for standardized and continuous manufacturing environments.

 

 

Bakery Applications

 

In bakery formulations, PGMS 40 is applied in systems where batter structure and air management directly affect final product quality. During mixing, it helps create a more uniform distribution of air cells, which supports controlled volume development and even internal structure during baking.

 

In aerated bakery products, PGMS 40 contributes to stable batter behavior, reducing sensitivity to variations in mixing time and processing conditions. This results in baked goods with a consistent crumb, improved softness, and reliable appearance, making it suitable for industrial-scale bakery operations.

 

Dairy Applications

 

In dairy and dairy-style formulations, PGMS 40 supports products that require smooth texture and structural consistency rather than strong emulsification alone. It assists in managing interactions between fat and moisture during processing, helping maintain uniformity throughout production and storage.

 

PGMS 40 is particularly useful in processed dairy systems where texture control and repeatability are essential. By contributing to a stable internal structure, it helps deliver a clean mouthfeel and consistent product quality, even under continuous manufacturing conditions.

 

      

 

 

 Kosher/Halal/ISO9001/ISO22000/RSPOCerificated

 No MOQ, More Opportunities

 Customized Products

 Mixed Shipment

 

Hot Tags: PGMS 40 emulsifier, baking emulsifiers, PGMS in bakery, PGMS emulsifier in dairy, China E472E, distilled monoglycerides for bakery, E471 factory, E475 in in bakery, E475 suppliers, Span Kosher Halal