| CAS No.: | 1323-39-3 |
|---|---|
| Formula: | C21h42o3 |
| EINECS: | C21h42o3 |
| Packaging Material: | Paper |
| Storage Method: | Normal |
| Shelf Life: | >12 Months |
| Customization: |
|---|
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Audited Supplier Bakery Ingredients Proplyene Glycol Ester of Fatty Acid E477 Powder Manufacturer Producer
Propylene Glycol Monostearate PGMS E477
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.
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 ProvisionsProperties and Applications:
Has excellent foaming performance, good oil soluble emulsifier.Quality index
| 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 |
Production process:
Propylene glycol fatty acid ester by propylene glycol and fatty acids, with potassium carbonate and lime and p-toluene sulfonic acid (about 0.1%) as catalyst, in the 120 ~ 180 DEG C heating 6~l0h of esterification reaction of reaction after removing the catalyst is obtained.
Propylene glycol fatty acid ester is obtained by esterification of fatty acid and 2, 1 propylene glycol, the product is a mixture of mono ester and double ester, and then the propylene glycol fatty acid ester can be obtained by molecular distillation. Propylene glycol fatty acid ester has good foaming and emulsifying properties, its foaming capacity depends on the content of the single ester, the higher the content, the better the performance. It is commonly used as a foaming agent for cakes and cream cakes, and is often used in conjunction with a single and double fatty acid glycerin ester.
Polyglycerol polyricinoleate (PGPR) is packed in 25kgs or 200kg drum.
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