Propylene Glycol Esters of Fatty Acid（PGMS）is a very important food emulsifier in food industry, it usualy used in margarine, bread, cake and ice cream and so on.
PGMS is white powder or flake solid, insoluble in water, soluble in organic solvents such as ethanol, is a non-ionic emulsifier.
Has excellent foam performance, good oil-soluble emulsifier.
⑴ Used in pastry margarine, prevent the bread and confect aging, improve its processing performance.
⑵ Uesd in ice cream, increase dilatability and shape preserving.
⑶ Used in margarine to improve whipping, and to prevent the oil-water separate.
⑷ Used for cakes, fried snack foods, complex sauce.
Operation method and dosage: The max dosage for fat,oil and emulsified fat products is 10.0g/Kg, The max dosage for milk,dairy products and frozen drink is 5.0g/Kg, The max dosage for cake and fried foods is 2.0g/Kg,
Acid value(Calculated by KOH)/ (mg/g)≤4.0
Free Propylene glycol w/%≤1.5
Hydroxide value(Calculated by KOH) / (mg/g)≥65
Saponification value(Calculated by KOH) / (mg/g)150-190
Soap(Calculated by Potassium stearate) w/%≤7.0
Total mono ester content w/%≥ 40
Ignition residue w/%≤ 0.5
Pb / (mg/kg)≤ 2
Packaging: Aluminized bag vacuum packing with nitrogen inside. Net weight: 20kg/carton(5kg/bag*4)
Storage and transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
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