Benefits of PGMS in Baking and Dairy Applications

Date:2025-05-26

Read:

PGMS (Propylene Glycol Esters of Fatty Acids), also known as E477, has multiple benefits in baking and dairy applications. It helps stabilize emulsions and prevents fat separation. From improving texture to extending shelf life, PGMS is a versatile emulsifier that delivers better results with every batch of products.

Let’s explore what makes Propylene Glycol Monostearate so valuable in baking and dairy applications.

What Are Propylene Glycol Esters (PGMS)?

With fewer free hydroxyl groups, PGMS is a potent water-in-oil emulsifier with a lower hydrophilic-lipophilic balance (HLB) value (approximately 3.5 HLB) than many glycerol monoesters. It is a food-grade emulsifier made by reacting propylene glycol with stearic acid, a fatty acid derived from natural oils. It’s a type of non-ionic emulsifier, meaning it helps blend water and oil phases in food without carrying a charge—ideal for stabilizing emulsions, improving texture, and controlling crystallization in a wide variety of products.

Propylene Glycol Monostearate E477

Key Benefits in Baking Applications

1. Improves Volume and Structure

In cake and bread recipes, Propylene Glycol Esters of Fatty Acids work by reinforcing the air-cell structure within the batter or dough. It enhances aeration during mixing, helping baked products rise more evenly and develop a light, uniform crumb.

2. Enhances Softness and Moisture Retention

PGMS acts as a humectant, helping to retain moisture inside baked goods. This reduces staling and ensures that items like muffins, sandwich bread, and sponge cakes remain soft and fresh longer—without needing additional preservatives.

3. Stabilizes Batter and Dough

PGMS improves the stability of batters and dough systems, making them easier to handle during automated or large-scale production. This leads to more consistent product quality and fewer production defects.

4. Compatible with Other Emulsifiers

PGMS pairs well with other common emulsifiers like mono- and diglycerides, allowing formulators to customize functionality based on the specific needs of different baking recipes.

Key Benefits in Dairy Applications

1. Prevents Cream Separation

In dairy emulsions like UHT milk, whipping cream, or flavored dairy beverages, PGMS plays a key role in emulsion stability, helping oil and water remain uniformly mixed over shelf life.

2. Improves Whippability and Foam Stability

In whipping cream and desserts, PGMS enhances foam stability and whipping volume, creating a smooth, airy texture that lasts—ideal for ready-to-eat toppings and whipped fillings.

3. Reduces Ice Crystal Formation in Ice Cream

PGMS slows down ice recrystallization in frozen dairy products. This leads to a smoother texture and creamier mouthfeel, even after temperature fluctuations during storage and transport.

PGMS in Baking and Dairy

Clean Label and Processing Advantages

Neutral taste and odor, so it won’t affect flavor profiles

Low usage levels are effective, making it cost-efficient

Functions as a processing aid in many cases, helping with clean-label positioning

Kosher and Halal certified options available

Common Applications of Propylene Glycol Esters of Fatty Acids

Cakes and sponge cakes
Sandwich breads and buns
Ice cream and frozen desserts
Flavored milk and dairy beverages
Non-dairy creamers and whipped toppings
Premix powders for baking

In addition to baked goods and dairy-based products, Propylene Glycol Monostearate is also used in fried snacks to improve texture and oil retention, in margarine and spreads for enhanced emulsion stability, in instant beverages to aid solubility, and in sauces or seasonings to maintain consistent texture. Their versatility also extends to confectionery, nutritional powders, and even pet food formulations.

Is Propylene Glycol Ester Antifreeze?

No, Propylene Glycol Esters are not antifreeze.Propylene Glycol Esters (PGMS) are food-grade emulsifiers used in baked goods, dairy, sauces, and more. They're made by reacting propylene glycol with fatty acids and help improve texture, emulsification, and shelf life in foods. They are safe for consumption.

Propylene Glycol (MPG) is a clear, odorless liquid used in a wide range of applications, including non-toxic antifreeze, cosmetics, pharmaceuticals, and some food products. It has cooling and moisture-retention properties.

While Propylene Glycol (MPG) can be used in antifreeze, its ester form (PGMS) is a completely different substance designed for food use, not for cooling systems or industrial antifreeze.

Final Thoughts

Whether you’re looking to extend freshness, enhance texture, or stabilize your dairy emulsion, PGMS adds value across the production chain. Its versatility and performance make it a favorite among food technologists in both baking and dairy sectors.

At CHEMSINO, we supply food-grade PGMS with excellent emulsifying properties, customizable to your specific formulation needs. Get in touch today to request a sample.

back

Last One: Analysis of additives on toast

07 2022 Aug

Next One: What Is Span 80 Used in Food

23 2025 May

Related Blog

The Versatile Role of Propylene Glycol in Modern Industries

20 Oct 2023

In a world where technology, innovation, and environmental concerns converge, propylene glycol stands out as a versatile and indispensable player in various industries. From food and beverages to pharmaceuticals, from cosmetics to manufacturing processes. This article explores the multifaceted role of propylene glycol, highlighting its significance and the reasons behind its widespread adoption.

Propylene Glycol (PG) vs. Dipropylene Glycol (DPG)

28 Oct 2024

Propylene glycol and dipropylene glycol are both organic compounds belonging to the family of glycols. They are widely used in various industries, including food, pharmaceuticals, and cosmetics. Despite their similarities, they exhibit distinct properties and applications. This article explores their chemical structures, physical properties, uses, and safety considerations.

Best Emulsifiers for Superior Whipping Results in Sponge Cakes

12 Mar 2025

Sponge cakes are a beloved dessert worldwide, known for their light, airy texture and delicate crumb. However, achieving that perfect rise and softness can be challenging. One of the unsung heroes in sponge cake baking is the emulsifier. These ingredients are essential for creating the ideal structure, texture, and volume.