PROPYLENE GLYCOL FATTY ACID ESTERS

Fatty acid esters of propylene glycol (1, 2‐propanediol) have been known to the food industry for about 40 years.

Propylene glycol fatty acid esters are lipophilic, oil‐soluble emulsifiers with specific crystalline properties.

Propylene glycol esters of fatty acids are mixtures of propylene glycol mono- and diesters of saturated and unsaturated fatty acids derived from edible oils and fats. The products are produced either by direct esterification of propylene glycol with fatty acids or by transesterification of propylene glycol with oils or fats. When prepared by transesterification, the product may contain residual mono- and diglycerides and glycerol. The process may be followed by molecular distillation to separate the monoesters. 

Propylene glycol esters are white to yellowish white beads, or flakes having
a bland odour and taste.

FUNCTIONAL USES  : Emulsifier

Solubility (Vol. 4)         : Insoluble in water, soluble in ethanol and ethyl acetate 

Health Canada has received a food additive submission seeking approval for the use of propylene glycol mono fatty acid esters as an emulsifier and stabilizer at a maximum level of 0.35% in ice milk made from ice milk mix. There are standards of composition for ice milk and ice milk mix set out in section B.08.072 and section B.08.071, respectively, of Division 8 of the Food and Drug Regulations (Part B). However, there is no provision in the Lists of Permitted Food Additives for the use of propylene glycol mono fatty acid esters in either of these standardized foods.

Propylene glycol mono fatty acid esters is already permitted for use in Canada as an emulsifier and stabilizer in unstandardized foods at a level consistent with Good Manufacturing Practice (GMP) as well as in ice cream mix at a maximum level of use of 0.35% of the ice cream made from the mix. 



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What are emulsifiers and why are they used?

Add oil to water and the two liquids will never mix. At least not until an emulsifier is added. Emulsifiers are molecules with one water-loving (hydrophilic) and one oil-loving (hydrophobic) end. They make it possible for water and oil to become finely dispersed in each other, creating a stable, homogenous, smooth emulsion.

The ancient Greeks already used the emulsifying power of beeswax in cosmetic products, and egg yolk was probably the first emulsifier ever used in ‘food production' back in the early 19th century. Because of the rather short-term stability of egg yolk, the manufacturers switched to lecithin derived from soybeans, which has been an important food product since the 1920's. But the most important breakthrough for emulsifiers came ten years later when certain derivatives of fatty acids (mono- and di-glycerides) were introduced. In 1936, their use was patented for ice-cream production. Nowadays, emulsifier food additives play an important role in the manufacture of food products such as margarine, mayonnaise, creamy sauces, candy, many packaged processed foods, confections and a range of bakery products.

Some common applications of emulsifiers

What are emulsifiers and why are they used?

Add oil to water and the two liquids will never mix. At least not until an emulsifier is added. Emulsifiers are molecules with one water-loving (hydrophilic) and one oil-loving (hydrophobic) end. They make it possible for water and oil to become finely dispersed in each other, creating a stable, homogenous, smooth emulsion.

The ancient Greeks already used the emulsifying power of beeswax in cosmetic products, and egg yolk was probably the first emulsifier ever used in ‘food production' back in the early 19th century. Because of the rather short-term stability of egg yolk, the manufacturers switched to lecithin derived from soybeans, which has been an important food product since the 1920's. But the most important breakthrough for emulsifiers came ten years later when certain derivatives of fatty acids (mono- and di-glycerides) were introduced. In 1936, their use was patented for ice-cream production. Nowadays, emulsifier food additives play an important role in the manufacture of food products such as margarine, mayonnaise, creamy sauces, candy, many packaged processed foods, confections and a range of bakery products.

Some common applications of emulsifiers

BREAD EMULSIFIER, APA ITU?

Bread emulsifier atau pengemulsi roti adalah salah satu bahan penting dalam pembuatan roti. Bahan ini seringkali digunakan para baker untuk meningkatkan kualitas roti buatannya. Dengan adanya pengemulsi roti dalam adonan Anda, Anda dapat menciptakan roti berkualitas yang lembut dan tahan lama. Bread emulsifier ini sangat berguna bagi Anda yang memiliki toko roti untuk menstabilkan adonan Anda sehingga roti tidak mudah basi.

Untuk membuat roti, Anda membutuhkan tepung terigu berkadar protein yang tinggi. Karena semakin tinggi kadar protein dalam terigu, semakin tinggi pula glutennya. Gluten inilah yang bertugas untuk membuat adonan Anda menjadi elastis. Gluten yang bercampur dengan bread emulsifier akan menghasilkan roti dengan tekstur yang lebih baik. Dengan ditambahkannya bread emulsifier ke dalam adonan roti Anda, Anda akan mendapatkan roti dengan tekstur yang lebih berisi, lembut dan tahan lama.