Customization: | Available |
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CAS No.: | 1323-39-3 |
Formula: | C21h42o3 |
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Propylene glycol esters of fatty acids, commonly known as PGMS, are a group of food additives that are used in various food products. These additives are produced by the esterification of propylene glycol and fatty acids. PGMS emulsifier is one of the most widely used food additives, especially in the baking and confectionery industries.
PGMS e477 is used primarily as an emulsifier to give consistency and stability to food products. They help to prevent the separation of fats and oils from the other ingredients in the food, which improves the appearance and texture of the final product. PGMS emulsifiers are very versatile and can be used in a wide range of foods such as cakes, cookies, biscuits, bread, ice creams, and many other products. (Prices on this page are for reference only. Contact our team for exact pricing based on your product specifications and requirements.)
Specification of PGMS:
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 |
Emulsification in Margarines and Spreads:
Propylene glycol esters of fatty acids are used in margarines and spreads to act as an emulsifying agent, ensuring the stability of the emulsion between water and fat components. This contributes to a spreadable consistency.
Dough Conditioner in Pastry and Pie Crusts:
In pastry and pie crusts, PGMS e477 serves as a dough conditioner, improving the handling properties of the dough and contributing to a flaky and tender texture in the final baked product.
Instant Desserts and Puddings:
Propylene glycol esters are added to instant desserts and puddings to enhance texture, promote a smooth consistency, and contribute to a creamy mouthfeel.
Package :20kg carton,
Storage Kept in a light-proof, well-closed, dry and cool place