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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

Caprylic/Capric Triglyceride (GTCC) Agar Glycerides Series Polyglycerin Series Polyglycerol Esters of Fatty Acids Series

Glycerides Series EPS - Specific Series

Medium Chain Triglycerides/Octyl and Decyl Glycerate (MCT/ODO） Glyceryl Monolaurate (GML) Glyceryl Monosterate

Distilled Monoglyceride Unsaturated Distilled Monoglyceride Mono and Diglycerides of Fatty Acids Special Monoglyceride

Instant Agar/Agar Compounded Hydrocolloid

SP Cake Gel Cake Improver

Crystallizer Tween 80 powder（Ice-Pre)

Stabilizer for Jelly and Pudding Stabilizer for Vegetable Protein Drink Stabilizer for Milk-Based Drink Stabilizer for Ice cream Stabilizer for Non-Dairy Whipped Topping

Glyceryl Oleate Glyceryl Stearate Glyceryl Caprylate

Diglycerin Polyglycerin-3 Polyglycerin-6 Polyglycerin-10

Polyglyceryl-3 Stearate Polyglyceryl-6 Laurate Polyglyceryl-10 Laurate

Distilled Glycerin Monostearate（DMG） Glyceryl Monooleate Capryl Monoglyceride Mono and Diglycerides of Fatty Acids

EPS - Specific:Glyceryl Monostearate (GMS) EPS - Specific:Glycerol TriStearate (GTS) EPS - Specific:Coating Agent
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Propylene Glycol Esters of Fatty Acids

Propylene Glycol Esters of Fatty Acids are obtained by the esterification reaction of fatty acids and 1,2-propylene glycol. The resulting product is a mixture of monoesters and diesters, and propylene glycol mono-fatty acid esters can be obtained through molecular distillation.

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Propylene Glycol Esters of Fatty Acids

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| 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.