PGMS is a nonionic emulsifier supplied as powder or waxy flakes. It improves dough handling and crumb softness, stabilizes emulsions and aerated systems, and helps delay staling—reliable performance across bakery, dairy, confectionery, and H&B/pharma.
Emulsifier
Texture improver
Anti-staling agent
Shelf life extender
Propylene Glycol Monostearate (PGMS) is used in several instances across different industries such as :
You can read about the industries this product can be used in. Hover mouse to reveal the description.
Softer crumb, longer freshness, better machinability.
Stable whips and controlled meltdown.
Smooth, stable centers/coatings.
Predictable emulsification and texture.
Feedstock prep: Food-grade propylene glycol and refined stearic-rich fatty acids are prepared.
Primary production: Esterification produces propylene glycol monostearate with targeted monoester content.
Neutralization & polish: Washing/filtration to remove residues, reduce color/odor.
Drying & milling: Solidified material is flaked or milled; sieved for uniform dispersion.
Standardization/QA: Acid value, monoester %, melting profile, and performance tests verified; COA issued.
General: 0.1–0.8% w/w; trial recommended.
By application
Bakery (on flour): 0.2–0.6% for softness and anti-staling
Dairy whips/frozen: 0.10–0.30%
Confectionery fillings/coatings: 0.10–0.40%
H&B/Pharma liquids: 0.10–0.60% (base-dependent)
PGMS complexes with starch, slowing retrogradation—a key to softer crumb over shelf life.
In aerated systems, it helps hold fine bubbles for stable, creamy texture.
In aerated systems, it helps hold fine bubbles for stable, creamy texture.
PGMS complexes with starch, slowing retrogradation—a key to softer crumb over shelf life.
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