PGE (Polyglycerol fatty acid esters)
PGE (Polyglycerol fatty acid esters)
  1. PGE (Polyglycerol fatty acid esters)
  2. PGE (Polyglycerol fatty acid esters)

PGE (Polyglycerol fatty acid esters)

PGE is made from stearic acid and glycerine which origin from edible vegetable oil(palm oil). It is a water in oil emulsifier, non-toxic and harmless, with biodegradability, and is an efficient and safe additive,which is widely used in food(bakery, dairy, meat, cosmetics, beverage,etc.) applications.
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Product Introduction

Common Name

Propylene Glycol Esters of Fatty Acids, Propylene Glycol Monostearate,PGMS

INS No.

477

E-number

E477

CAS No.

1323-39-3

Appearance

White powder or bead form

Description

PGMS is a food additive primarily used as an emulsifier and stabilizer. It is synthesized by esterifying propylene glycol with fatty acids, resulting in a compound that enhances the blending of oil and water phases in food products. 

PGMS are versatile and safe food additives, their unique properties make them valuable in various food products, enhancing texture and stability.

Product Features and Advantages

  • Effectively improve the taste, texture, and stability of food, and extend its shelf life
  • Potent and stable water-in-oil emulsifier, especially suitable for large-scale use and complex systems
  • Excellent foaming performance in Pastries, cream cakes and ice cream
  • Often used in combination with other emulsifiers (e.g., mono- and diglycerides) for enhanced performance.
  • Certified ISO22000/Kosher/Halal

Specification

Acid value(mgKOH/g

≤4.0

Iodine value(g/100g)

≤3.0

Free Propylene glycol%

≤1.5

Hydroxide value mgKOH/g

90-150

Saponification value mgKOH/g

150-190

Soap(Potassium stearate)%

≤7.0

Total mono ester content%

≥40

Ignition residue%

≤0.5

Pb/(mg/kg)

≤2.0

Applications

1.Food Industry

  • Bakery Products
  • Bread, cakes, pastries: Improves dough volume, softness, and shelf-life by delaying starch retrogradation (staling). Acts as a crumb softener.
  • Shortenings & Margarines: Enhances emulsion stability, improves creaming properties, and provides a smooth mouthfeel.
  • Dairy & Frozen Desserts
  • Ice cream & frozen confections: Inhibits ice crystal growth, ensures a smooth and creamy texture, and improves overrun (air incorporation).
  • Whipped toppings & non-dairy creams: Stabilizes foam structure and prevents collapse.
  • Confectionery
  • Chocolate & compound coatings: Helps control fat crystallization to prevent fat bloom (a whitish surface coating), improving gloss and snap.
  • Chewy candies & caramels: Modifies texture and prevents stickiness or excessive hardening.
  • Other Food Applications
  • Sauces, dressings, & spreads: Stabilizes oil-in-water emulsions, preventing phase separation.
  • Instant products & beverage powders: Enhances dispersibility and solubility.

2. Cosmetics & Personal Care

  • In cosmetics, PGMS is used as an emulsifier, opacifier, emollient, and thickener to stabilize formulations and improve skin feel(such as creams, lotions, sunscreens, conditioners, hair masks, etc.).

Recommended Usages

The max dosage for fat,oil and emulsified fat products is 10.0g/Kg,The max dosage for milk,dairy products and frozen drink is 5.0g/Kg,The max dosage for cake and fried foods is 2.0g/Kg.

Packaging

25Kg/Bag

Our Services

  • 500g free sample for your testing or use (excluding shipping costs)
  • Complete product information files (TDS,MSDS,etc.)
  • Formulation and technical advice of products
  • Customized packaging / blank packaging
  • Mixed shipment
  • …

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