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Propylene Glycol Esters

Propylene Glycol Esters (PGEs) are versatile food emulsifiers widely used to improve texture, stability, and aeration in bakery, dairy, and confectionery products. They enhance dough handling, increase volume, and create a smoother mouthfeel while supporting consistent processing performance and extended shelf life in various food applications.

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Content
Propylene Glycol Esters is a lipophilic food additive obtained by esterification of propylene glycol with stearic acid, followed by distillation. It is a multi-purpose emulsifier. TECHNICAL INDEX:
ITEMS SPECIFICATION
Acid Value(mgKOH/g) 4 max
Contents(%) 90 min
Free Propylene Glycol(%) 1.5 max
Iodine value(%) 100 max
Pb(mg/kg) 2 max
Soap(%) 7.0 max
Ash(%) 0.5max
APPLICATIONS: Propylene glycol esters have good foaming and emulsifying properties. Its foaming ability depends on the monoester content. The higher the monoester content, the better the performance. It is often used as a foaming agent for cakes and butter cakes, and is also often used in conjunction with mono- and di-fatty acid glycerides for synergistic effects. 1. Used in cakes and fried potato chips. 2. Used in compound seasoning 3. Fat, oil, and emulsified fat products 3. Cakes, puffed foods, cooked nuts and seeds, and fried snacks
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