Application:
Cake emulsifier which is made of propylene glycol monostearate, distilled monoglyceride and polyglycerol ester can reduce time while making cakes by assist egg whites to foam.
Dosage: 5-10% of ingredients
Margarine
Propylene glycol monostearate is usually used together with distilled monoglyceride, polyglycerol ester, sorbitan monooleate and lecithin. This mixture can make the emulsion of margarine more stable, as well as avoid sand texture. Meanwhile, it can prevent dilution and oil bleeding, as well as splashing and foam formation while frying margarine
Dosage: 9-12% of ingredients
Ice cream
Propylene glycol monostearate can promote agglomeration and coacervation of fat particles to form better three-dimensional network structure as framework of ice cream, meanwhile keep the bubbles stable. The ice cream structure may have good shape-retaining ability, preservation stability and good mouth feel.
Dosage: 0.5-1% of total weight
Non－Dairy Cream
It can improve the distribution of fat; shorten whipping time and promote volume and structure of foam. It makes foam stable and smaller with dry and hard appearance.
Dosage: 0.5-1% of total weight
Sugar Industry
It can reduce molasses purity, shorten sugar boiling time, increase sugar yield and improve quality by reducing ash and invert sugar content.
Dosage: 0.5-1% of sucrose weight
Daily Chemical Industry
For paste cosmetics, it can make product smooth, fine and stable.
Dosage: 5-10% of emulsifiers
Pharmaceuticals industry
Propylene glycol monostearate is used as emulsifier and stabilizer for unguent and emulsion.
Dosage: 10-20% of oleaginous base content
No comments:
Post a Comment