Propylene Glycol Esters of Fatty Acids (PGME) - E 477
Product description
Propylene Glycol Esters of Fatty Acids (PGME), designated as the food additive E 477, is a versatile emulsifier
highly prized for its exceptional aerating
and stabilizing capabilities in whipped and baked products.
Key Functions and Benefits
PGME's primary roles are focused on creating stable, high-volume foams and improving product quality across various food systems:
Aeration and Volume (Cakes): It acts as a superior aerating agent in cake formulations, enabling the formation of fine, consistent pores and achieving large volume. Cream Stabilization and Volume: It exhibits strong solvent and homogenizing properties in creams. When used in products like whipped cream powder, it effectively increases the final cream volume and stability. Homogeneity and Texture: It generally increases the homogeneity of the product, resulting in a smoother, more uniform texture. Structure Improvement (Diet Foods): In diet foods, it helps hold added products together, improving both the structure and volume of the final item. Shelf-Life Extension: PGME contributes to an overall shelf-life-extending effect in finished goods. Applications
PGME is essential in applications where high aeration and stable emulsion are critical:
Desserts & Confectionery: Desserts, edible ice, and whipped dessert coatings. Bakery: Powdered cake mixes.
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Key Functions and Benefits
PGME's primary roles are focused on creating stable, high-volume foams and improving product quality across various food systems:
Aeration and Volume (Cakes): It acts as a superior aerating agent in cake formulations, enabling the formation of fine, consistent pores and achieving large volume. Cream Stabilization and Volume: It exhibits strong solvent and homogenizing properties in creams. When used in products like whipped cream powder, it effectively increases the final cream volume and stability. Homogeneity and Texture: It generally increases the homogeneity of the product, resulting in a smoother, more uniform texture. Structure Improvement (Diet Foods): In diet foods, it helps hold added products together, improving both the structure and volume of the final item. Shelf-Life Extension: PGME contributes to an overall shelf-life-extending effect in finished goods. Applications
PGME is essential in applications where high aeration and stable emulsion are critical:
Desserts & Confectionery: Desserts, edible ice, and whipped dessert coatings. Bakery: Powdered cake mixes.
Specifications
Propylene Glycol Esters of Fatty Acids (PGME) - E 477
