PGMS40% Foaming Agent For Cakes CAS NO.1323-39-3

Propylene Glycol Monostearate, also known as PGMS, is a type of ester formed from Propylene Glycol and Stearic Acid. Propylene Glycol Monostearate (PGMS) is a versatile and widely used emulsifier with unique properties, making it an essential ingredient in many cosmetic and personal care products. PGMS is obtained by esterification of Propylene Glycol and Stearic Acid, resulting in a white, waxy solid with a mild odor.

As an emulsifier, PGMS provides excellent stability to oil-in-water formulations, making it an ideal ingredient in lotions, creams, and other emulsion-based products. Its emulsifying action enables the incorporation of high levels of oils and other lipophilic ingredients, improving product texture and dispersibility.Moreover, PGMS is also a viscosity modifier, which enhances the sensory properties of products, imparting them with a luxurious feel. It can also act as a co-emulsifier, enhancing the effectiveness of other emulsifiers and further contributing to the stability of emulsions.
 

One of the key benefits of PGMS is its versatility. It can be used in a wide range of applications for different purposes, including as a whipping agent for baked goods, a melting aid for cheese, and a texturizer for candy. This versatility makes it a valuable tool for food manufacturers looking to improve the texture, appearance and overall quality of their products.

Propylene glycol monostearate (PGMS) is a widely used emulsifier in the food industry. This food additive is a combination of propylene glycol and stearic acid, primarily used to stabilize the emulsion of oil and water. PGMS is a versatile ingredient, making it a popular choice for processed food makers. It is stable and effective under a wide range of processing conditions, and it enhances the appearance, texture, and flavor of food products.

PGMS finds its application in a wide range of food products, including baked goods, dairy products, confectionery items, and processed foods. It improves freeze-thaw stability in ice cream and frozen desserts, enhances the appearance and texture of cakes, biscuits, and bread, and acts as an emulsifier in whipped cream and mousses. Additionally, PGMS reduces fat bloom in chocolates and provides the creaminess in puddings and custards.