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Mono-and Diglycerides of Fatty Acids Series Medium Chain Triglycerides/Octyl and Decyl Glycerate (MCT/ODO） Polyglycerol Esters of Fatty Acids (PGE) Polyglycerol Polyricinoleate (PGPR) Propylene Glycol Esters of Fatty Acids Capryl Monoglyceride Hydrocolloid Series Bakery Emulsifier Series Compound Emulsifier Series Compound Emulsifier and Thickener Series
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蒙自Propylene Glycol Esters of Fatty Acids
Product Description
Product Features
1. Propylene Glycol Esters of Fatty Acids have good foaming and emulsifying properties. Their foaming ability depends on the monoester content; the higher the monoester content, the better the performance.
2. HLB value 2–3, with excellent aeration effect; due to weak emulsification, it is rarely used alone and is often combined with other emulsifiers such as mono- and diglycerides to enhance effectiveness.
3. Additionally, Propylene Glycol Esters of Fatty Acids have a characteristic α-crystal form tendency and can stabilize the α-crystal form of other emulsifiers (such as monoglycerides), thereby maintaining or delaying the conversion from α-crystal to β-crystal form, resulting in good emulsification stability.
Product Specifications
| Product Name | Appearance | Raw Material Source |
| PGMS90A | Bead-like | Plant-based |
Application Range
| Application Range | Application Features |
| Pastry | Can shorten the mixing time of pastries and premixes, improve the manufacturing process, prevent product aging, and increase product volume; |
| Margarine | Mainly prevents water droplet separation and water "splashing" in margarine; |
| Ice Cream | Mainly improves foaming and shape retention. |
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