High Quality Best Price Emulsifier Propylene Glycol Monostearate Pgms E477

• Customization: Available
• CAS No.: 1323-39-3
• Formula: C21h42o3
• Model NO.: GY-PGMS
• EINECS: 13338976131
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: Pgms
• Resource: Natural
• Property: Non-ionic Emulsifiers
• CAS #: 1323-39-3
• E No.: E477
• Molecular Weight: 342.56
• Vapour Pressur: 6.74e-10mmhg at 25°c
• Transport Package: 25kg/Box
• Specification: PGMS-90
• Trademark: GY
• Origin: China
• HS Code: 34021300
• Production Capacity: 1000000mt/Years

Product Description

PRODUCT DESCRIPTION

    FOOD GRADE E477-(PGMS)Propylene Glycol Monostearate     

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..
                                        
APPEARANCE
SPECIFICATION

Application

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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