Propylene Glycol Monostearate PGMS E477
Nature:Propylene glycol fatty acid ester as powder, flakes, granules or wax block white to pale yellow brown, or sticky liquid. The color and shape of the product is related to the type of fatty acid, the HLB value of the pure propylene glycol stearate is 3.4, and the value of the pure propylene glycol mono stearate is, which is not soluble in water, and heat Water intense mixing can be emulsified, soluble in ethanol, ethyl acetate, chloroform and other organic solvents. Propylene glycol fatty acid ester emulsifying ability is not very strong, it is seldom used alone, often with the use of fatty acid ester of glycerol, can improve the emulsifying effect.Stearic acid and palmitic acid ester most propylene glycol is white solid. The product is a light yellow liquid with the production of oleic acid, linoleic acid and other unsaturated acids. In addition there are powdery, granular and waxy. Propylene glycol mono stearate HLB value of about 2~3, is a lipophilic emulsifier, insoluble in water, soluble in ethanol, ethyl acetate, chloroform, etc..
Consumption:
Can be used for cake, fried potato chips, the maximum amount of 2.0g/kg. For composite seasonings, the maximum amount of 20g/kg.
In fat, oil and emulsified fat products the largest amount of 10 g / kg, in milk and dairy products, frozen drinks the largest amount for 5.0g/Kg, compound seasoning 20g / kg, pastries, puffed food, cooked nuts and seeds and fried food most of its dosage is 2.0g/Kg.
Purpose:
Used as emulsifier, anti foam agent, stabilizer, as emulsifier HLB value is small, emulsifying activity is not strong, very few single use, often with single and double glycerol ester, such as the use of other emulsifier, play a synergistic effect. But the propylene glycol fatty acid ester has a characteristic that it has the alpha crystal type tendency, and can make other emulsifier (such as a single Gan ester) alpha crystal
In order to maintain or slow down the alpha crystal form to the beta crystal type, the type of the stable performance of the crystal is good. Can be used for artificial cream to prevent water separation and water splash. For shortening, bread, pastry and can prevent aging, improve the manufacturing process. Used for ice cream can improve the expansibility and security. With good capability of gas filling, forming light and stable foam, so it has a broad market in egg crisp bread, bread and cheese cake Biaohua cream food. Milk and milk products (01.01.01, 01.01.02, 13.0 involves varieties except, fat, oil and emulsified fat products, frozen drinks (3.04 edible ice except), cooked nuts and seeds (fried nuts and seeds), fried noodle, cake, compound condiment, puffed food, the maximum amount of 20g / kg for our country GB2760-2014 Provisions
"The use of food additives health standards" provisions, propylene glycol fatty acid ester used in cakes, can shorten the cakes, batch mixing time and improve the manufacturing process, prevent the products from aging and increases the product volume, the dosage of 0. 5%~0.2%.
Japan and the United States, in addition to this product for bread and cake, but also for the use of artificial cream and ice cream. In the artificial cream to prevent water droplets separated and the role of water "splash" in the ice cream in the main starting to improve the role of foaming and shape.
| Items |
Specification |
| Iodine(g/10 g) |
≤3.0 |
| Freezing point(ºC) |
≤45 |
| Heavy metal(Pb meter)% |
≤0.0005 |
| Arsenic(As meter)% |
≤0.0001 |
| Acid value(mgKOH/g) |
≤5.0 |
Properties and Applications:
Has excellent foaming performance, good oil soluble emulsifier.
1, for shortening, bread, pastry and can prevent aging, improve the processing performance.
2, for ice cream, improve the expansion rate and the shape of the.
3, used in artificial cream, improve the pass, to prevent oil and water separation.
4, can also be used for cake, fried small food, composite seasoning.
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