United Group of Food Consultants
Power of Thoughts

Food Chemicals





 


Glycerol monostearate (GMS)

Glycerol monostearate 40-95% is a mixture of monoacylglycerols, with variable quantities of di- and tri-acylglycerols. GMS exihibits good emulsification, dispersibility and stabilization properties. It acts as anti-ageing agent in bakery products.

Use: GMS is largely used in baking preparations to add "body" to the food. It is responsible for giving ice cream and whipped cream its smooth texture. It is sometimes used as an anti-staling agent in bread.


Polyglycerol Polyricinoleate (PGPR)

Polyglycerol Polyricinoleate is a complex mixture of partial esters of polyglycerol with linear esterified fatty acids derived from castor oil. PGPR reduces the viscosity of chocolate and similar coatings and compounds. It works by decreasing the friction between the particles of cacao, sugar, milk, etc. present so they can flow more easily when melted. It is used at low levels (below 1%). It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds.

Use: It is used mainly in chocolate production process to adjust the flow properly.


SSL

SSL is used as a dough strengthener, maintains the texture of fresh baked bread by keeping the amylase starch in its gelled state, preventing its recrystallization and increases the volume of the loaf.

Use: It is used as anti-bloom agent in chocolates and compound coatings. It is also used in yeast production. It can also be used as an emulsifier in spreads and in salad dressings or as a crystal inhibitor and anticlouding agent in fractionated vegetable oils.


DATEM

DATEM is an ester of glycerol with mono and diacetyl tartarics acids fatty acids. In bakery products, it acts as a dough conditioner, anti staling agent & improved spread and texture.

Use: DATEM is an emulsifier primarily used in baking. It is used to strengthen the dough by building a strong gluten network. It is used in crusty breads, such as rye bread with a springy, chewy texture, as well as biscuits, coffee whiteners, salsa con queso, ice cream, and salad dressings.


PGMS

PGMS is an emulsifier based on a mixture of Propylene glycol esters and Monodiglycerids of vegetable fatty acids.

Use: PGMS is used in Cake improvers, whipped toppings & cake. The benefit is, it improves the ability and stability of powered desserts, and increases the shelf life of cakes.


PGE

PGE is composed of mixed esters of polyglycerol and edible fatty acids. PGE are paste form emulsifiers for cake manufacturing. They are either targeted to industrial cake factories, or to batchwise-production bakeries. The PGE implementation allows simplified production of cakes, with higher volume and improved texture, followed by lower formulary costs.

Use: The PGE can be used in all types of sponge cakes, as well as in batter cakes. It is used in Cake gels, cake shortenings and aerated confectionery like soft caramel or marshmallows, chocolate coatings.