Propylene Glycol Esters 40% CAS NO.1323-39-3
Propylene Glycol Esters is a lipophilic food additive obtained by esterification of propylene glycol with stearic acid followed by distillation.It is a multi-purpose emulsifier.Propylene glycol esters has good foaming and emulsifying properties. Its foaming ability depends on the monoester content. The higher the monoester content, the better the performance. It is often used as a foaming agent for cakes and butter cakes, and is also often used in conjunction with mono- and di-fatty acid glycerides for synergistic effects.
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Product Introduction
Propylene Glycol Esters is a lipophilic food additive obtained by esterification of propylene glycol with stearic acid followed by distillation.It is a multi-purpose emulsifier.Propylene glycol esters has good foaming and emulsifying properties. Its foaming ability depends on the monoester content. The higher the monoester content, the better the performance. It is often used as a foaming agent for cakes and butter cakes, and is also often used in conjunction with mono- and di-fatty acid glycerides for synergistic effects.
Parameters ：
Color | Cream to light yellow /As a pale yellow |
Appearance | Beads /waxy solid or liquid |
CHEMICAL/PHYSICAL SPECIFICATIONS | |
Total Monoglycerides（%） | 40 min /90 min |
Acid value（mg KOH/g） | 4.0 max |
Iodine value（gI/100g） | 2.0 max |
HEAVY METAL SPECIFICATIONS | |
Arsenic（mg/kg） Lead（mg/kg） Mercury（mg/kg） Cadmium（mg/kg） Heavy Metal as Pb（mg/kg） | 3 max 2 max 1 max 1 max 10 max |
Major Application
In pastry: PGMS has excellent foaming properties, good oil-soluble emulsifier. Used in shortening, it can prevent the aging of bread, pastry, etc., and improve its processing performance. It can also be used in cakes, fried snacks and compound seasonings.
In cakes :PGMS is used in cakes, puffed foods, cooked nuts and seeds, and fried snacks。And in this way , it improves the aeration , whipping ability and emulsification of the cake batter .
In ice cream : PGMS is used in ice cream to improve overrun and shape retention. Foaming, in the freezing process, it can improve the foaming power of the mixture, increase the expansion rate, and refine the bubbles to stabilize it. It can improve ice cream forming and increase the heat resistance of ice cream at room temperature.
Dosage and Solubility
Dosage:Can be used for cakes, fried potato chips, the maximum dosage of 2.0g/kg. For compound seasoning, maximum dosage 20g/kg.
Solubility :: Insoluble in water.
Shelf life and Storage :
Shelf Life :12 months in unopened original packaging under the storage conditions.
Storage :Avoid sunlight, rain. Store in unbroken packaging at the cool, dry and well-ventilated place. The storage temperature should below 25℃ to ensure the quality of product.
Packaging :
Net weight: 25kgs/Bag or 25kgs/Carton
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