PGMS40% Cake And Butter Cake Foaming Agent CAS NO.1323-39-3

Propylene glycol fatty acid ester has good foaming and emulsifying properties. Its foaming ability depends on the content of monoester. The higher the content of monoester, the better the performance. It is often used as a foaming agent for pastries and cream cakes, and is also often used in combination with monoglycerides and diglycerides to play a synergistic role.

Propylene Glycol Fatty Acids Esters have α- Crystalline tendency, and can make other emulsifiers (such as monoglyceride) α- The crystal form is stable, so that the monoglyceride can be maintained or delayed α- Crystallographic orientation β- It has good emulsification stability due to crystal transformation. It can be used for margarine to prevent water separation and splashing. For shortening, it can prevent the aging of bread and pastry, and improve its manufacturing process. Used in ice cream can improve the expansibility and shape retention. It has good inflation ability and forms light and stable foam, so it has a broad market in such foods as crisp egg bread, cheese bread and cake patterned cream.

1. For shortening, it can prevent the aging of bread and pastry, and improve its processing performance.
2. It is used for ice cream to improve the expansion rate and shape retention.
3. It is used for margarine to improve the whipping and prevent the separation of oil and water.
4. It can also be used for cakes, fried snacks, and compound seasonings