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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.Propylene glycol esters has good foaming and emulsifying properties.It can also be used in cakes, fried snacks and compound seasonings.
Propylene Glycol Esters (PGMS)
Propylene Glycol Esters (PGMS)
Propylene Glycol Esters (PGMS)
Dietary Attributes:Plant-Based, Non-GMO, Gluten-Free, Keto-friendly
Ingredient List:Propylene Glycol Esters
Solubility : Dispersed in hot water
Chemsino Propylene Glycol Esters
As one of the toppest food emulsifier suppliers in China , Chemsino is committed to the researchment and development of Propylene Glycol Esters for different application for over 16 years .

The wide range of Propylene Glycol Esters which Chemsino provides , includes Propylene Glycol Esters(PGMS40%),Propylene Glycol Esters(PGMS90%) .Our service includes not only the high quality products ,but also we have RSPO certificate, and have passed Halal&Kosher certificate, ISO22000, ISO9001 certificate, the product quality is guaranteed.
Propylene Glycol Esters (PGMS)
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.
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.