How to Use PGMS Emulsifiers to Improve Whipping Cream Stability

Date:2025-04-28

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Whipping cream is a beloved topping for desserts, coffee, and pastries, but its delicate structure often leads to deflation, weeping, or separation. To combat this, professional bakers and food manufacturers use PGMS (Propylene Glycol Monostearate), a highly effective emulsifier that enhances whipped cream stability.

In this guide, we’ll cover:
Why Does Whipping Cream Lose Stability
What is PGMS Emulsifier and its Key Advantages in Whipping Cream
How to Use PGMS Emulsifiers in Whipping Cream

Why Does Whipping Cream Lose Stability?

Whipping cream is an emulsion of fat (cream) and air. When whipped, the fat globules stabilize the air bubbles, creating a light, fluffy texture. However, factors like temperature, fat content, and over-whipping can cause instability, leading to:
♦ Deflation – Air escapes, and the cream collapses.
♦ Weeping (syneresis) – Liquid separates from the foam.
♦ Graininess – Fat crystals clump together, creating an unpleasant texture.

Emulsifiers help by strengthening the fat-air interface, improving structure and longevity.

What is PGMS Emulsifier?

PGMS, or Propylene Glycol Monostearate, is a widely used food emulsifier that helps mix fat and water, two components that naturally separate. PGMS emulsifier is widely used in: Whipped toppings, Ice cream, Cake batters, Non-dairy creamers.
In whipping cream, PGMS plays a key role in stabilizing the foam, improving water retention, and maintaining a smooth, creamy texture.

PGMS E477 emulsifier in whipping cream

Key Advantages of Using PGMS Emulsifier in Whipping Cream

❋ Enhanced Foam Structure: The PGMS emulsifier helps form a finer and more stable air bubble network, giving whipping cream a lighter yet more resilient texture.

❋ Minimized Water Separation (Syneresis): By improving water retention, the PGMS emulsifier significantly reduces the risk of water leakage, maintaining product quality over time.

❋Greater Volume and Creamy Consistency: With the aid of a PGMS emulsifier, whipping cream achieves better aeration, resulting in increased volume and a richer, smoother mouthfeel.

❋Improved Stability Under Cooling Conditions: The PGMS emulsifier enhances the cream’s ability to stay firm and stable even during extended refrigeration or slight temperature fluctuations.

Whether you're making whipping cream for bakery products, desserts, or ready-to-eat toppings, PGMS can help you deliver a consistently high-quality product.

How to Use PGMS Emulsifiers in Whipping Cream

1. Dosage Recommendations
To achieve optimal results, PGMS emulsifier should be used at 0.3% to 0.5% of the total cream weight. Accurate measurement is crucial, as using too much can lead to an overly dense texture.

2. Incorporation Method
Pre-mix PGMS: Dissolve the PGMS emulsifier in a small portion of cream warmed to around 45–50°C.
Blend Thoroughly: Stir until the PGMS is fully dispersed and dissolved.
Cool the Cream: After incorporation, cool the mixture to 4–7°C, the ideal whipping temperature.
Whip as Usual: Whip at medium speed to incorporate air gradually and form a stable foam structure.
In industrial production, PGMS emulsifier can be added during the cream pasteurization process to ensure complete dispersion.

Other Uses of PGMS Emulsifier Besides Whipping Cream

While PGMS emulsifier is highly effective in improving whipping cream stability, its applications extend far beyond that.

Margarine and Shortening: PGMS emulsifier plays a crucial role in creating stable emulsions, enhancing the spreadability and texture of these products.

Baked Goods: It strengthens dough, promotes a softer crumb texture, and helps extend the shelf life of bakery products.

PGMS E477 emulsifier in baking

Non-Dairy Creamers and Beverage Whiteners: PGMS emulsifier helps prevent oil separation and ensures a smooth, consistent texture, making it ideal for these products.

Frozen Desserts: It improves the overall texture and stability of frozen desserts by preventing oil separation and maintaining a creamy, uniform texture. Thanks to its multifunctional properties, PGMS E477 emulsifier is a valuable ingredient in a wide range of food formulations. Its ability to improve texture and stability makes it a preferred choice for food formulators.

Final Thoughts

PGMS emulsifiers are a powerful tool for improving the stability of whipping cream. They are suitable for food manufacturers, bakeries, and dessert brands looking to improve whipping cream stability. Its efficiency at low concentrations (≤0.3%) ensures long-lasting structure without compromising texture.

As a global wholesale emulsifier supplier, CHEMSINO company stocks food-grade PGMS 40 % & 90 % purity in 25 kg bags, ready for export under ISO, FSSC 22000, Kosher, and Halal certification. Want to enhance your whipping cream formulations? Try PGMS Risk‑Free—FREE 500g Sample.

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