Nature:Propylene glycol fatty acid ester as powder, flakes,
granules or wax block white to pale yellow brown, or sticky liquid.
The color and shape of the product is related to the type of fatty
acid, the HLB value of the pure propylene glycol stearate is 3.4,
and the value of the pure propylene glycol mono stearate is, which
is not soluble in water, and heat Water intense mixing can be
emulsified, soluble in ethanol, ethyl acetate, chloroform and other
organic solvents. Propylene glycol fatty acid ester emulsifying
ability is not very strong, it is seldom used alone, often with the
use of fatty acid ester of glycerol, can improve the emulsifying
effect.Stearic acid and palmitic acid ester most propylene glycol
is white solid. The product is a light yellow liquid with the
production of oleic acid, linoleic acid and other unsaturated
acids. In addition there are powdery, granular and waxy. Propylene
glycol mono stearate HLB value of about 2~3, is a lipophilic
emulsifier, insoluble in water, soluble in ethanol, ethyl acetate,
Can be used for cake, fried potato chips, the maximum amount of
2.0g/kg. For composite seasonings, the maximum amount of 20g/kg.
In fat, oil and emulsified fat products the largest amount of 10 g
/ kg, in milk and dairy products, frozen drinks the largest amount
for 5.0g/Kg, compound seasoning 20g / kg, pastries, puffed food,
cooked nuts and seeds and fried food most of its dosage is 2.0g/Kg.
Used as emulsifier, anti foam agent, stabilizer, as emulsifier HLB
value is small, emulsifying activity is not strong, very few single
use, often with single and double glycerol ester, such as the use
of other emulsifier, play a synergistic effect. But the propylene
glycol fatty acid ester has a characteristic that it has the alpha
crystal type tendency, and can make other emulsifier (such as a
single Gan ester) alpha crystal
In order to maintain or slow down the alpha crystal form to the
beta crystal type, the type of the stable performance of the
crystal is good. Can be used for artificial cream to prevent water
separation and water splash. For shortening, bread, pastry and can
prevent aging, improve the manufacturing process. Used for ice
cream can improve the expansibility and security. With good
capability of gas filling, forming light and stable foam, so it has
a broad market in egg crisp bread, bread and cheese cake Biaohua
cream food. Milk and milk products (01.01.01, 01.01.02, 13.0
involves varieties except, fat, oil and emulsified fat products,
frozen drinks (3.04 edible ice except), cooked nuts and seeds
(fried nuts and seeds), fried noodle, cake, compound condiment,
puffed food, the maximum amount of 20g / kg for our country
"The use of food additives health standards" provisions, propylene
glycol fatty acid ester used in cakes, can shorten the cakes, batch
mixing time and improve the manufacturing process, prevent the
products from aging and increases the product volume, the dosage of
Japan and the United States, in addition to this product for bread
and cake, but also for the use of artificial cream and ice cream.
In the artificial cream to prevent water droplets separated and the
role of water "splash" in the ice cream in the main starting to
improve the role of foaming and shape.
Properties and Applications:
Has excellent foaming performance, good oil soluble emulsifier.
1, for shortening, bread, pastry and can prevent aging, improve the
2, for ice cream, improve the expansion rate and the shape of the.
3, used in artificial cream, improve the pass, to prevent oil and
4, can also be used for cake, fried small food, composite
|Heavy metal(Pb meter)%||≤0.0005|
Propylene glycol fatty acid ester by propylene glycol and fatty
acids, with potassium carbonate and lime and p-toluene sulfonic
acid (about 0.1%) as catalyst, in the 120 ~ 180 DEG C heating 6~l0h
of esterification reaction of reaction after removing the catalyst
Propylene glycol fatty acid ester is obtained by esterification of
fatty acid and 2, 1 propylene glycol, the product is a mixture of
mono ester and double ester, and then the propylene glycol fatty
acid ester can be obtained by molecular distillation. Propylene
glycol fatty acid ester has good foaming and emulsifying
properties, its foaming capacity depends on the content of the
single ester, the higher the content, the better the performance.
It is commonly used as a foaming agent for cakes and cream cakes,
and is often used in conjunction with a single and double fatty
acid glycerin ester.