Propylene Glycol Esters (PGMS) Manufacturer & Supplier

DESCRIPTION

Propylene Glycol Esters is a lipophilic food additive obtained by esterification of propylene glycol with stearic acid followed by distillation. Propylene glycol esters of fatty acids are a multi-purpose emulsifier. E477 emulsifier has good foaming and emulsifying properties. Propylene glycol esters can also be used in cakes, fried snacks, and compound seasonings.

Characteristics

Dietary Attributes: Plant-Based, Non-GMO, Gluten-Free, Keto-friendly

Ingredient List: Propylene Glycol Esters

Allergen(s): None

Solubility: Dispersed in hot water

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Chemsino Propylene Glycol Esters

With over 16 years of dedication to research and development, Chemsino stands as a leading supplier of food emulsifiers in China. We are specializing in the innovation and application of Propylene Glycol Esters across various industries.
The wide range of Propylene Glycol Esters that Chemsino provides, includes Propylene Glycol Esters (PGMS40%), and Propylene Glycol Esters (PGMS90%). Our service includes not only high-quality products, but also we have an RSPO certificate and have passed the Halal&Kosher certificate, ISO22000, and ISO9001 certificate, the product quality is guaranteed.

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Propylene Glycol Esters （PGMS40% ）

PGMS can emulsify and disperse the water in margarine and shortening, prevent the formation and separation of water droplets, and improve the easy dispersion performance of shortening.Propylene glycol esters（PGMS40%） has good foaming and emulsifying properties. Its foaming ability depends on the monoester content. The higher the monoester content, the better the performance.

Application :

PGMS has excellent foaming properties, good oil-soluble emulsifier. Used in shortening, it can prevent the aging of bread, pastry, etc.

PGMS is used in cakes, puffed foods, cooked nuts and seeds, and fried snacks.

In cake,it increases volume, improve texture, extend shelf life.

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Propylene Glycol Esters （PGMS90%）

PGMS 90% is a white waxy mass. It is used as emulsifier and stabilizer, and is often used in combination with other emulsifiers such as mono- and di-glycerides to synergize. In addition to bread and pastries in Japan and the United States, it is also used in margarine and ice cream.

Application :

PGMS is used in ice cream to improve overrun and shape retention.

PGMS is used in cakes, puffed foods, cooked nuts and seeds, and fried snacks.

Better foam (air/water emulsion) stabilization.

It improves the aeration , whipping ability and emulsification of the cake batter.

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We want to thank Chemsino for the quality of service provided by them. We sincerely appreciate their efficient, gracious customer service, the level of detail and accountability they have demonstrated on each project, and the way they conduct business as a whole.

Alexander Jr

From Middle East