| ≥1 piece |
Propylene glycol monostearate is made from propylene glycol and stearic acid with sound foaming and emulsibility,It is used for cake and cream cake of foaming agent, also commonly used in combination with other emulsifiers, synergistic effect.
INS：477
Application:
Used to Margarine and shortening for cake、whipping cream and other foods、personaly cares and medicine (as shown in the table)
| Application range | Function | Suggested dosage |
| Margarine | Maintains fine and stable water-oil dispersion.Keep smooth texture.Avoids splashing and foaming during frying. | 1% of oils and fats |
| Margarine/shortening for cake | Improves stability.Shortens whipping time.Enlarges cake size and keeps homogeneous texture.Prolongs shelf life. | 1% of oils and fats,usually with DMG |
| Shortening | Adjusts oil crystal.Maintains fine and stable water dispersion. | 1% ofoils and fats |
| Whipping cream | Shortens whipping time.Improves foam volume and structure.Creates a nice and stiff foams.Improves mouth feel. | 0.5-1%，usually with DMG and Span60 |
| Cake emulsifier | Enlarges cake volume.Improves cake texture and paste stability.Prolongs shelf life. | 5%-15% of total recipe,usually with DMG、Span60 and PGE |
| Cake | Enlarges volume.Keeps spongs foams homogeneous.Improves texture and mouth feel.Reduces staling rate of starch.Prolongs shelf life. | 0.5% of flour |
| Bread and pastry | Enlarges volume.Improves texture and prolongs shelf life. | 0.3% of flour |
| Ice cream | Improves bulging rate and shape retention.Stabilizes foams. | 0.3-0.5%,usually with DMG |
| Dairy | Promotes dispersing of fats and prevents delamination. | 0.2-0.5%,usually with DMG |
| Personal cares | Used in facial cream to improve lubricating property,stability and shape retention. | 5-10% of total emulsifier recipe |
| Medicine | Acts as emulsifier and stabilizer for cream,paste and suppository. | 10-20% in fats and oils |
Packing：20kgx1/carton
Shelf life：12 Month
Storage condition：Store at cool and ventilate, temperature shall not exceed 40℃