Good Quality Wheat Gluten Nutrition Facts - Food Additive Food Emulsifier Propylene Glycol Esters of Fatty Acid PGMS E477 – Wheat

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Good Quality Wheat Gluten Nutrition Facts - Food Additive Food Emulsifier Propylene Glycol Esters of Fatty Acid PGMS E477 – Wheat Detail:

Food Additive Food Emulsifier Propylene Glycol Esters of Fatty Acid PGMS E477

Intruduction of Propylene Glycol Esters of Fatty Acid

Chemical Structure：

Characters:
Ivory powder or flake solid, insoluble in water, soluble in organic solvents such as ethanol, is a non-ionic emulsifier.

Physical-Chemical Parameter

Technical Index

Items	Specification	Result
Appearance	White Powder to Breads	Small white Beads
Acid Value (mgKOH/g)	4.0max	3.70
Hydroxide Value(mgKOH/g)	90-150	115.6
Iodine Value(mgKOH/g)	3.0max	0.53
Saponification Value (mgKOH/g)	150-190	171.7
Residue on ignition w%	0.5max	0.33
Soap (Based on Potassium Stearate)%	7.0max	4.10
Free Propylene Glycol w%	1.5max	0.71
Total Mono Ester Content%	60.0%	62.1
Pb(mg/kg)	2.0max	0.12

Application of Propylene Glycol Esters of Fatty Acid

Have excellent foam performance, good oil-soluble emulsifier.
1. used in pastry margarine, prevent the bread and confect aging, improve its processing performance. uesd in ice cream, increase dilatability and shape preserving.
2. used in margarine to improve whipping, and to prevent the oil-water separate.
3. 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.

Storage & 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 transporting with material that is explosive, combustible or deleterious. The shelf life is 12 months.

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Wheat And Gluten