Propylene Glycol Esters of Fatty Acid（PGMS）
Chemical Structure：
Characters:
White powder or flake solid, insoluble in water, soluble in organic solvents such as ethanol, is a non-ionic emulsifier.
Applications:
Has excellent foam performance, good oil-soluble emulsifier.
⑴ Used in pastry margarine, prevent the bread and confect aging, improve its processing performance.
⑵ Uesd in ice cream, increase dilatability and shape preserving.
⑶ Used in margarine to improve whipping, and to prevent the oil-water separate.
⑷ Used for cakes, fried snack foods, complex sauce.
Operation method and dosage:
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,
Technical index：
Acid value(Calculated by KOH)/ (mg/g) | ≤4.0 |
Iodine value(g/100g) | ≤3.0 |
Free Propylene glycol w/% | ≤1.5 |
Hydroxide value(Calculated by KOH) / (mg/g) | ≥65 |
Saponification value(Calculated by KOH) / (mg/g) | 150-190 |
Soap(Calculated by Potassium stearate) w/% | ≤7.0 |
Total mono ester content w/% | ≥ 40 |
Ignition residue w/% | ≤ 0.5 |
Pb / (mg/kg) | ≤ 2 |
Packaging:
Aluminized bag vacuum packing with nitrogen inside.
Net weight: 20kg/carton(5kg/bag*4)
Storage and transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.