Europe quality food emulsifier(PGMS)

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：

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.