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PGMS 90 For Improved Texture And Stability

PGMS 90 For Improved Texture And Stability

PGMS 90 (Propylene Glycol Monostearate, E477) is a high-quality food emulsifier that enhances texture and stability across diverse food products. Its excellent emulsifying and aerating properties make it ideal for improving batter consistency, fat dispersion, and product uniformity. As a reliable ingredient, PGMS 90 ensures smoother processing, better shelf-life performance, and consistent results. Food manufacturers rely on it to maintain high-quality standards while optimizing production efficiency.

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Product Introduction

Product Description

PGMS 90 E477 is produced under strict quality controls, providing a stable and consistent emulsifier with high monoester content. It reduces interfacial tension between oil and water phases, improving the integration of fats, oils, and aqueous components. Its thermal and chemical stability allows reliable performance during baking, mixing, and storage. PGMS 90 also blends easily with other food ingredients, supporting smooth handling and efficient production.

Used as a texture and stability enhancer, it helps maintain even crumb structure in bakery products, prevents fat separation in margarine and spreads, and improves smoothness in confectionery. Its versatility makes it essential for modern food formulations requiring consistent quality.

Product Parameters

CHEMICAL/PHYSICAL SPECIFICATIONS
Total Monoglycerides	90 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

Product Features

Enhances texture and product uniformity

Improves fat dispersion and stability

High monoester content for reliable performance

Easy to blend and handle

Thermal and chemical stability

Consistent quality for industrial production

Product Applications

PGMS 90 E477 emulsifier is widely used in bakery, margarine, spreads, and confectionery products. In cakes and pastries, it supports a uniform crumb structure and a softer texture. In margarine and spreads, it prevents fat separation and enhances smoothness. In chocolate and confectionery systems, it improves fat dispersion, resulting in better consistency and mouthfeel. Its ability to enhance texture and stability makes PGMS 90 a versatile and essential emulsifier for manufacturers seeking consistent, high-quality products.

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