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. 



For any query please feel free to contact us.

Michael

085894436642

michael@sanminglobe.com