Tag: Propylene glycol esters

Used extensively across the food and cosmetic industries, propylene glycol esters (PGEs) are versatile compounds valued for their emulsifying and stabilizing properties. They play a critical role in controlling texture, moisture, and consistency in a wide array of products, from baked goods to lotions, to enhance both quality and shelf life.

Propylene glycol esters of fatty acids (PGEs) are versatile food emulsifiers, also known as E477, that play a crucial role in creating smooth textures and preventing ingredient separation in a wide array of products. These compounds are formed from the reaction of propylene glycol with fatty acids derived from edible oils and fats, offering unique functional properties in both the food and cosmetic industries.

According to the Food and Agriculture Organization (FAO), propylene glycol esters of fatty acids are widely approved food additives (E477) used as emulsifiers in various products, from baked goods to ice cream. These versatile chemical compounds have a wide range of applications that extend far beyond the kitchen, playing crucial roles in the cosmetic and pharmaceutical industries as well.

According to regulatory bodies like the FDA and EFSA, INS 477 is a safe food emulsifier when consumed in regulated amounts. Known also as Propylene Glycol Esters of Fatty Acids (PGMS) or E477, this additive is used to improve the texture, stability, and shelf life of a wide array of food products.

Determining if an emulsifier like propylene glycol esters of fatty acids is vegan can be complex, as its source is often not disclosed on product labels. This guide will explain the chemical makeup of PGFE (E477) and provide actionable steps for consumers to verify its origin.