Propylene Glycol Esters 90% CAS NO.1323-39-3
PGMS 90% is a white waxy mass. It is used as emulsifier and stabilizer, and is often used in combination with other emulsifiers such as mono- and di-glycerides to synergize. In addition to bread and pastries in Japan and the United States, it is also used in margarine and ice cream. In margarine, it mainly prevents water droplet separation and water "splash", and in ice cream, it mainly plays the role of improving foamability and shape retention.
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Product Introduction
PGMS 90% is a white waxy mass. It is used as emulsifier and stabilizer, and is often used in combination with other emulsifiers such as mono- and di-glycerides to synergize. In addition to bread and pastries in Japan and the United States, it is also used in margarine and ice cream. In margarine, it mainly prevents water droplet separation and water "splash", and in ice cream, it mainly plays the role of improving foamability and shape retention.
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 margarine: The amount of emulsifier in biscuits can promote the emulsification and dispersion of shortening, thereby improving texture and mouthfeel. PGMS can emulsify and disperse the water in margarine and shortening, prevent the formation and separation of water droplets, and improve the easy dispersion performance of shortening.
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.
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 .
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:20kgs/Bag or 20kgs/Carton
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