Propylene glycol esters of fatty acid
Propylene glycol esters of fatty acids is one of food emulsifier, also called E477 in the international standard. Propylene glycol esters of fatty acids: Emulsifier, stabiliser. Combination of propanediol and natural fats. Normal fat consists of glycerol and fatty acids, for these products glycerol is replaced by propanediol. The fats are mainly from plant origin, but also fats of animal origin may be used.
Propylene glycol esters of fatty acid usage attention
The product generally is a mixture of different components. Can be derived from petroleum; no known adverse effects. Used in confectionary, soft and fizzy drinks, toppings, ice cream, processed meat. Both components are normally present in the body and will be metabolised in the normal way.
Propylene glycol esters of fatty acid usage attention
High concentrations of propyleneglycol can cause eczema in sensitive persons, but not normally from the use in foods. Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded. Several groups, such as vegans, Muslims and Jews thus avoid these products. Only the producer can give detailed information on the origin of the fatty acids. Chemically the fatty acids from vegetable or animal origin are identical. Avoid it.
The Principle of Propylene glycol esters of fatty acid
The Principle of Propylene glycol esters of fatty acid
| Food name | Maximum usage (g/kg) |
| Some Milk and dairy products | 5.0 |
| Fat, oil and emulsified fat products | 10.0 |
| Frozen drink | 5.0 |
| Cooked nuts and seeds (fried nuts and seeds only) | 2.0 |
| Fried noodles | 2.0 |
| Pastries (except Western-style cakes) | 3.0 |
| Compound seasoning | 20.0 |
| Puffed food | 2.0 |
| Western pastry | 10.0 |
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