PROPANE-1,2-DIOL ESTERS OF FATTY ACIDS

Propane-1,2-diol Esters of Fatty Acids are nonionic emulsifiers produced by esterifying propane-1,2-diol (propylene glycol) with edible fatty acids, and Propane-1,2-diol Esters of Fatty Acids are used to stabilize emulsions, improve aeration, and control fat crystallization in many food systems.
Propane-1,2-diol Esters of Fatty Acids are commonly identified as E477 in food applications, and Propane-1,2-diol Esters of Fatty Acids are valued for supporting stable foams in whipped toppings and cakes and for improving texture and consistency in fat-containing products.
Propane-1,2-diol Esters of Fatty Acids are supplied in different grades and physical forms depending on fatty acid profile and degree of esterification, and Propane-1,2-diol Esters of Fatty Acids performance depends on composition, melting behavior, and dispersion method.

CAS Number: Mixture (supplier-specific)
EC Number: Mixture (supplier-specific)
Molecular Formula: Variable (mixture of propylene glycol fatty acid esters)
Molecular Weight: Variable (mixture)

Synonyms: Propane-1,2-diol Esters of Fatty Acids, Propylene Glycol Esters of Fatty Acids, E477, Emulsifier E477, Propylene Glycol Monostearate (component), Propylene Glycol Monoester Emulsifier, PG Ester of Fatty Acids, Propylene Glycol Fatty Acid Esters, Propane-1,2-diol Fatty Acid Esters, Food Emulsifier PG Esters, Propylene Glycol Ester Stabilizer, PGMS (common naming for stearate-rich grades), Propane-1,2-diol Esters of Fatty Acids, Propane-1,2-diol Esters of Fatty Acid, Propane 1,2-diol Esters of Fatty Acids, Propylene Glycol Esters of Fatty Acids, Propylene Glycol Fatty Acid Esters, Fatty Acid Esters of Propylene Glycol, Propylene Glycol Mono- and Diesters of Fatty Acids, Propylene Glycol Mono and Diesters of Fatty Acids, Propylene Glycol Monoesters of Fatty Acids, Propylene Glycol Diesters of Fatty Acids, 1,2-Propanediol Esters of Fatty Acids, 1,2-Propanediol Fatty Acid Esters, Fatty Acid Esters of 1,2-Propanediol, Propanediol Esters of Fatty Acids, Propanediol Fatty Acid Esters, Glycol Esters of Fatty Acids, Propylene Glycol Esters, PG Esters of Fatty Acids, PG Fatty Acid Esters, Propylene Glycol Monoesters, Propylene Glycol Diesters, Propane-1,2-diol Mono- and Diesters of Fatty Acids, Propane-1,2-diol Mono and Diesters of Fatty Acids, Propane-1,2-diol Monoesters of Fatty Acids, Propane-1,2-diol Diesters of Fatty Acids, 1,2-Propylene Glycol Esters of Fatty Acids, 1,2-Propylene Glycol Fatty Acid Esters, Propylene Glycol Esters of Edible Fatty Acids, Propylene Glycol Esters of Food Fatty Acids, Propylene Glycol Esters of Vegetable Fatty Acids, Propylene Glycol Fatty Esters, Propylene Glycol Ester Emulsifier, Propylene Glycol Ester Food Emulsifier, Propylene Glycol Ester Food Additive, Propylene Glycol Ester Stabilizer, Propylene Glycol Ester Surface Active Agent, Propylene Glycol Ester Nonionic Emulsifier, Propylene Glycol Ester Dispersing Agent, Propylene Glycol Ester Solubilizer, Propylene Glycol Ester Processing Aid, Propylene Glycol Ester Functional Emulsifier, Propylene Glycol Fatty Acid Ester Blend, Propylene Glycol Fatty Acid Ester Mixture, Propylene Glycol Fatty Acid Ester Compound, Propylene Glycol Fatty Acid Ester Ingredient, Propylene Glycol Fatty Acid Ester Additive, Propylene Glycol Fatty Acid Esters Food Grade, Propylene Glycol Fatty Acid Esters Technical Grade, Propylene Glycol Fatty Acid Esters Cosmetic Grade

APPLICATIONS

Propane-1,2-diol Esters of Fatty Acids are used in cakes and sponge products to improve batter aeration and stabilize air cells during baking.
Propane-1,2-diol Esters of Fatty Acids are incorporated into cake mixes to improve volume and reduce collapse after baking.
Propane-1,2-diol Esters of Fatty Acids are used in cupcakes and muffins to improve crumb softness and uniformity.

Propane-1,2-diol Esters of Fatty Acids are used in whipped toppings to stabilize foam structure and improve overrun.
Propane-1,2-diol Esters of Fatty Acids are incorporated into dessert creams to improve whipping performance and reduce foam collapse.
Propane-1,2-diol Esters of Fatty Acids are used in non-dairy whipped products to stabilize emulsions and improve mouthfeel.

Propane-1,2-diol Esters of Fatty Acids are used in margarines and spreads to stabilize emulsions and improve plasticity and spreadability.
Propane-1,2-diol Esters of Fatty Acids are incorporated into table spreads to reduce oil separation and improve emulsion stability.
Propane-1,2-diol Esters of Fatty Acids are used in bakery margarines to optimize water-in-oil emulsion stability during processing.

Propane-1,2-diol Esters of Fatty Acids are used in shortenings to control fat crystallization and improve creaming performance.
Propane-1,2-diol Esters of Fatty Acids are incorporated into cake shortenings to improve aeration and crumb structure.
Propane-1,2-diol Esters of Fatty Acids are used in laminated dough fats to improve layer definition and reduce fat breakage.

Propane-1,2-diol Esters of Fatty Acids are used in ice cream and frozen desserts to improve body and meltdown behavior and to reduce ice crystal growth.
Propane-1,2-diol Esters of Fatty Acids are incorporated into frozen dairy desserts to improve creaminess and reduce iciness.
Propane-1,2-diol Esters of Fatty Acids are used in non-dairy frozen desserts to stabilize fat and improve mouthfeel.

Propane-1,2-diol Esters of Fatty Acids are used in confectionery coatings and fillings to stabilize emulsions and control fat crystallization.
Propane-1,2-diol Esters of Fatty Acids are incorporated into fat-based fillings to reduce oil separation and improve smoothness.
Propane-1,2-diol Esters of Fatty Acids are used in compound coatings to improve flow and reduce processing defects.

Propane-1,2-diol Esters of Fatty Acids are used in sauces and dressings to stabilize emulsions and improve texture in compatible systems.
Propane-1,2-diol Esters of Fatty Acids are incorporated into mayonnaise-type systems to improve stability and reduce phase separation.
Propane-1,2-diol Esters of Fatty Acids are used in cheese sauces to improve emulsification and smoothness.

Propane-1,2-diol Esters of Fatty Acids are used in beverage emulsions and clouding agents to stabilize flavor oils and maintain uniform appearance.
Propane-1,2-diol Esters of Fatty Acids are incorporated into citrus oil emulsions to reduce ring formation and improve storage stability.
Propane-1,2-diol Esters of Fatty Acids are used in flavor emulsion concentrates to maintain homogeneity during transport and dilution.

Propane-1,2-diol Esters of Fatty Acids are used in bakery release agents to improve demolding and reduce sticking on processing surfaces.
Propane-1,2-diol Esters of Fatty Acids are incorporated into pan release systems to improve surface quality and reduce product tearing.
Propane-1,2-diol Esters of Fatty Acids are valued because Propane-1,2-diol Esters of Fatty Acids provide strong aeration and emulsification benefits across cakes, whipped systems, and fat-rich foods.

Propane-1,2-diol Esters of Fatty Acids are used as emulsifiers in food to stabilize oil-in-water systems.
Propane-1,2-diol Esters of Fatty Acids support formation of fine droplets and stable emulsions under shear.
Propane-1,2-diol Esters of Fatty Acids help reduce separation during storage of sauces and dressings.

Propane-1,2-diol Esters of Fatty Acids are used in bakery products to improve batter aeration and crumb texture.
Propane-1,2-diol Esters of Fatty Acids support stable air incorporation in cakes and muffins.
Propane-1,2-diol Esters of Fatty Acids help improve volume and crumb uniformity in baked goods.

Propane-1,2-diol Esters of Fatty Acids are used in bread improver systems to support dough handling in some formulations.
Propane-1,2-diol Esters of Fatty Acids help improve dough tolerance and gas retention.
Propane-1,2-diol Esters of Fatty Acids support improved loaf volume and crumb structure in selected breads.

Propane-1,2-diol Esters of Fatty Acids are used in cookies and biscuits to improve fat dispersion and machinability.
Propane-1,2-diol Esters of Fatty Acids support consistent texture and reduced cracking.
Propane-1,2-diol Esters of Fatty Acids help improve processing stability on high-speed lines.

Propane-1,2-diol Esters of Fatty Acids are used in margarines and spreads to stabilize emulsion structure.
Propane-1,2-diol Esters of Fatty Acids support stable water-in-oil emulsions and smooth texture.
Propane-1,2-diol Esters of Fatty Acids help reduce water weeping and improve spreadability.

Propane-1,2-diol Esters of Fatty Acids are used in low-fat spreads to improve mouthfeel and stability.
Propane-1,2-diol Esters of Fatty Acids support emulsification that mimics some fat functionality.
Propane-1,2-diol Esters of Fatty Acids help reduce phase separation in reduced-fat spreads.

Propane-1,2-diol Esters of Fatty Acids are used in whipped toppings to stabilize foams and emulsions.
Propane-1,2-diol Esters of Fatty Acids support stable air cell structure and reduced collapse.
Propane-1,2-diol Esters of Fatty Acids help reduce syneresis in aerated dessert systems.

Propane-1,2-diol Esters of Fatty Acids are used in ice cream to improve texture and meltdown behavior.
Propane-1,2-diol Esters of Fatty Acids support controlled fat destabilization and stable air incorporation.
Propane-1,2-diol Esters of Fatty Acids help reduce ice crystal growth during frozen storage.

Propane-1,2-diol Esters of Fatty Acids are used in frozen desserts to improve heat shock resistance.
Propane-1,2-diol Esters of Fatty Acids support stable microstructure under temperature cycling.
Propane-1,2-diol Esters of Fatty Acids help maintain creamy mouthfeel through distribution stress.

Propane-1,2-diol Esters of Fatty Acids are used in chocolate and confectionery to control fat behavior in some formulations.
Propane-1,2-diol Esters of Fatty Acids support improved flow and reduced fat bloom risk in selected systems.
Propane-1,2-diol Esters of Fatty Acids help improve gloss and snap when used appropriately.

Propane-1,2-diol Esters of Fatty Acids are used in confectionery fillings to improve fat dispersion and texture stability.
Propane-1,2-diol Esters of Fatty Acids support smoother creams and reduced graininess.
Propane-1,2-diol Esters of Fatty Acids help reduce oiling-off during storage of fillings.

Propane-1,2-diol Esters of Fatty Acids are used in caramel and toffee to stabilize fat and reduce separation.
Propane-1,2-diol Esters of Fatty Acids support stable chew texture and consistent mouthfeel.
Propane-1,2-diol Esters of Fatty Acids help reduce greasy leakage in caramel products.

Propane-1,2-diol Esters of Fatty Acids are used in peanut butter and nut spreads to reduce oil separation in some systems.
Propane-1,2-diol Esters of Fatty Acids support stable texture and improved spreadability.
Propane-1,2-diol Esters of Fatty Acids help maintain uniform appearance during storage.

Propane-1,2-diol Esters of Fatty Acids are used in dairy beverages to stabilize fat dispersion and improve mouthfeel.
Propane-1,2-diol Esters of Fatty Acids support reduced creaming and improved sensory texture.
Propane-1,2-diol Esters of Fatty Acids help improve stability during storage and distribution.

Propane-1,2-diol Esters of Fatty Acids are used in coffee creamers to stabilize emulsions and improve whitening.
Propane-1,2-diol Esters of Fatty Acids support stable oil-in-water systems in liquid and powdered creamers.
Propane-1,2-diol Esters of Fatty Acids help improve dispersion in hot beverages.

Propane-1,2-diol Esters of Fatty Acids are used in instant beverage powders to improve wetting and reconstitution.
Propane-1,2-diol Esters of Fatty Acids support faster dispersion and reduced clumping.
Propane-1,2-diol Esters of Fatty Acids help improve mouthfeel in reconstituted drinks.

Propane-1,2-diol Esters of Fatty Acids are used in sauces and gravies to stabilize fat and improve texture.
Propane-1,2-diol Esters of Fatty Acids support smoother mouthfeel and reduced greasiness.
Propane-1,2-diol Esters of Fatty Acids help improve reheating stability of prepared foods.

Propane-1,2-diol Esters of Fatty Acids are used in salad dressings to stabilize oil-in-water emulsions.
Propane-1,2-diol Esters of Fatty Acids support reduced separation and improved viscosity profile.
Propane-1,2-diol Esters of Fatty Acids help improve stability under shear during pumping and filling.

Propane-1,2-diol Esters of Fatty Acids are used in mayonnaise-type sauces to improve emulsion robustness.
Propane-1,2-diol Esters of Fatty Acids support stable droplet size and improved mouthfeel.
Propane-1,2-diol Esters of Fatty Acids help reduce oil separation during shelf life.

Propane-1,2-diol Esters of Fatty Acids are used in processed cheese and cheese sauces to improve emulsification and melt in some systems.
Propane-1,2-diol Esters of Fatty Acids support smoother texture and reduced oiling-off during heating.
Propane-1,2-diol Esters of Fatty Acids help improve sliceability and melt consistency in cheese products.

Propane-1,2-diol Esters of Fatty Acids are used in meat emulsions to stabilize fat and improve bite in some formulations.
Propane-1,2-diol Esters of Fatty Acids support stable comminuted meat texture and reduced fat separation.
Propane-1,2-diol Esters of Fatty Acids help improve yield and sliceability in cooked meats.

Propane-1,2-diol Esters of Fatty Acids are used in plant-based meat analogs to improve fat dispersion and juiciness.
Propane-1,2-diol Esters of Fatty Acids support stable emulsion structure in plant protein systems.
Propane-1,2-diol Esters of Fatty Acids help reduce oil separation during cooking.

Propane-1,2-diol Esters of Fatty Acids are used in fried foods to reduce oil uptake and improve crispness in some systems.
Propane-1,2-diol Esters of Fatty Acids support batter performance and surface wetting behavior.
Propane-1,2-diol Esters of Fatty Acids help improve texture consistency in fried products.

Propane-1,2-diol Esters of Fatty Acids are used in flavor emulsions to stabilize oil-based flavors in beverages.
Propane-1,2-diol Esters of Fatty Acids support formation of fine flavor droplets and improved cloud stability.
Propane-1,2-diol Esters of Fatty Acids help maintain uniform flavor distribution in drinks.

Propane-1,2-diol Esters of Fatty Acids are used in vitamin emulsions to disperse fat-soluble vitamins in aqueous systems.
Propane-1,2-diol Esters of Fatty Acids support stable emulsions before spray drying or filling.
Propane-1,2-diol Esters of Fatty Acids help improve uniform dosing of vitamins and oils.

Propane-1,2-diol Esters of Fatty Acids are used in infant and clinical nutrition products as emulsifiers in some systems.
Propane-1,2-diol Esters of Fatty Acids support stable fat dispersion and improved reconstitution.
Propane-1,2-diol Esters of Fatty Acids help reduce oil separation in prepared feeds.

Propane-1,2-diol Esters of Fatty Acids are used in pharmaceuticals as excipients in lipid-based drug delivery systems.
Propane-1,2-diol Esters of Fatty Acids support solubilization of lipophilic actives in emulsions.
Propane-1,2-diol Esters of Fatty Acids help stabilize self-emulsifying systems in suitable formulations.

Propane-1,2-diol Esters of Fatty Acids are used in cosmetics as emulsifiers and texture modifiers in creams and lotions.
Propane-1,2-diol Esters of Fatty Acids support stable emulsions and improved skin feel.
Propane-1,2-diol Esters of Fatty Acids help provide creamy texture without heavy greasiness.

Propane-1,2-diol Esters of Fatty Acids are used in hair conditioners to improve emulsion stability and slip.
Propane-1,2-diol Esters of Fatty Acids support improved spread and reduced drag on hair.
Propane-1,2-diol Esters of Fatty Acids help improve shine and manageability.

Propane-1,2-diol Esters of Fatty Acids are used in cleansing products as refatting agents in some formulations.
Propane-1,2-diol Esters of Fatty Acids support milder skin feel after rinsing.
Propane-1,2-diol Esters of Fatty Acids help reduce dryness perception in cleansers.

Propane-1,2-diol Esters of Fatty Acids are used in industrial emulsions as nonionic emulsifiers for specialty process fluids.
Propane-1,2-diol Esters of Fatty Acids support stable oil-in-water emulsions in technical applications.
Propane-1,2-diol Esters of Fatty Acids help improve lubrication and stability in specialty emulsions.

Propane-1,2-diol Esters of Fatty Acids are used in coatings and inks as wetting and dispersing aids in some systems.
Propane-1,2-diol Esters of Fatty Acids support improved pigment wetting and dispersion stability.
Propane-1,2-diol Esters of Fatty Acids help improve film uniformity in selected applications.

Propane-1,2-diol Esters of Fatty Acids are used in plastics as processing aids and internal lubricants in some polymers.
Propane-1,2-diol Esters of Fatty Acids support improved melt flow and reduced sticking to metal surfaces.
Propane-1,2-diol Esters of Fatty Acids help improve surface finish in some molded parts.

Propane-1,2-diol Esters of Fatty Acids are used in product development to improve stability under temperature cycling.
Propane-1,2-diol Esters of Fatty Acids support freeze–thaw robustness in emulsions and desserts.
Propane-1,2-diol Esters of Fatty Acids help reduce separation and texture defects during distribution.

Propane-1,2-diol Esters of Fatty Acids are used in reformulation projects to replace or reduce other emulsifiers while maintaining functionality.
Propane-1,2-diol Esters of Fatty Acids support simplified emulsifier systems in some markets.
Propane-1,2-diol Esters of Fatty Acids help meet ingredient labeling goals while protecting texture and stability.

Propane-1,2-diol Esters of Fatty Acids are used in manufacturing troubleshooting to address emulsion breaking, oiling-off, or poor aeration stability.
Propane-1,2-diol Esters of Fatty Acids support corrective changes to emulsifier selection and processing.
Propane-1,2-diol Esters of Fatty Acids helps restore product stability and consumer quality when root causes are controlled.

Propane-1,2-diol Esters of Fatty Acids are used in quality control to benchmark emulsifier performance across applications.
Propane-1,2-diol Esters of Fatty Acids support standard tests for emulsion stability and texture outcomes.
Propane-1,2-diol Esters of Fatty Acids help optimize emulsifier dosage for cost and performance balance.

DESCRIPTION

Propane-1,2-diol Esters of Fatty Acids are nonionic emulsifiers made by esterifying fatty acids with propane-1,2-diol, also known as propylene glycol.
Propane-1,2-diol Esters of Fatty Acids include mixtures of monoesters and diesters depending on manufacture and grade.
Propane-1,2-diol Esters of Fatty Acids are typically supplied as liquids or waxy solids depending on fatty acid composition.

Propane-1,2-diol Esters of Fatty Acids stabilize emulsions by lowering interfacial tension and forming protective interfacial films.
Propane-1,2-diol Esters of Fatty Acids are often used to stabilize aerated systems and improve foam structure in some foods.
Propane-1,2-diol Esters of Fatty Acids performance depends on HLB, degree of esterification, and processing temperature.

Propane-1,2-diol Esters of Fatty Acids are used in bakery, desserts, spreads, sauces, and confections to improve stability and mouthfeel.
Propane-1,2-diol Esters of Fatty Acids are also used in cosmetics and pharmaceuticals as mild nonionic emulsifiers.
Propane-1,2-diol Esters of Fatty Acids are selected based on solubility, desired emulsion type, and target texture profile.

Propane-1,2-diol Esters of Fatty Acids are generally stable but can be affected by oxidation depending on fatty acid unsaturation.
Propane-1,2-diol Esters of Fatty Acids should be stored in tightly closed containers away from heat and light.
Propane-1,2-diol Esters of Fatty Acids are valued for versatility, mild taste, and broad compatibility in many formulated products.

Propane-1,2-diol Esters of Fatty Acids are produced by esterifying propylene glycol with fatty acids, creating molecules that have both hydrophilic and lipophilic segments and act as nonionic emulsifiers.
Propane-1,2-diol Esters of Fatty Acids are often supplied as waxy solids, flakes, beads, or viscous liquids depending on fatty acid composition and ester distribution.
Propane-1,2-diol Esters of Fatty Acids function by reducing interfacial tension and stabilizing dispersed droplets, and Propane-1,2-diol Esters of Fatty Acids also influence fat crystallization and aeration in cake and whipped systems.

Propane-1,2-diol Esters of Fatty Acids can improve foam stability by forming interfacial films that stabilize air cells, and this improves overrun and volume in whipped and baked products.
Propane-1,2-diol Esters of Fatty Acids are often used with other emulsifiers such as mono- and diglycerides, polyglycerol esters, or lecithin to achieve a targeted functional profile.
Propane-1,2-diol Esters of Fatty Acids should be selected based on melting behavior and HLB balance, and proper dispersion is important for consistent performance.

Propane-1,2-diol Esters of Fatty Acids should be stored in tightly closed containers in a cool, dry place away from strong odors and contaminants.
Propane-1,2-diol Esters of Fatty Acids are food-grade materials, but good hygiene and safe handling should be followed during heated processing.
Propane-1,2-diol Esters of Fatty Acids should be used according to applicable food additive regulations and good manufacturing practices for the target market.

PROPERTIES

Common Name: Propane-1,2-diol Esters of Fatty Acids
Food Classification: E477 (common classification)
Chemical Type: Nonionic emulsifier; propylene glycol fatty acid esters
Appearance: Waxy solid, flakes, beads, or viscous liquid (grade dependent)
Odor: Mild characteristic odor
Solubility: Dispersible in oils; limited water solubility; forms emulsions with proper processing
Function: Emulsifier, aeration aid, whipping agent, stabilizer, fat crystallization modifier, release aid
Melting Range: Grade dependent; influenced by fatty acid profile and ester distribution
HLB Behavior: Grade dependent; supports O/W and W/O stabilization depending on composition
Stability: Stable under typical food processing conditions; performance depends on heat history and cooling profile
Storage Temperature: 15–30°C, dry, tightly closed, protect from heat and strong odors
Shelf Life: Typically 12–24 months in original sealed packaging (supplier dependent)

FIRST AID

Inhalation:
Move to fresh air if fumes or aerosols are inhaled during heated processing.
Seek medical attention if respiratory irritation persists.
Avoid breathing aerosols during high-shear or hot operations.

Skin Contact:
Wash with soap and water after contact.
For molten product contact, cool the area with water and seek medical attention for burns.
Remove contaminated clothing and wash before reuse.

Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do, then continue rinsing.
Seek medical attention if irritation persists.

Ingestion:
Rinse mouth with water.
Seek medical attention if discomfort occurs or if a significant amount is swallowed.
Never give anything by mouth to an unconscious person.

Note to Physicians:
Treat symptomatically.
No specific antidote is required.
Provide supportive care as needed.

HANDLING AND STORAGE

Handling:
Use appropriate PPE including gloves and safety glasses, especially when handling molten material.
Avoid splashing into eyes and avoid prolonged skin contact with hot product.
Wash hands after handling and before eating, drinking, or smoking.

Ventilation:
Use general ventilation for normal handling.
Use local exhaust if heated processing generates fumes or aerosols.
Avoid aerosol formation in enclosed spaces without adequate airflow.

Storage:
Store in tightly closed containers in a cool, dry place away from heat sources.
Protect from moisture contamination and strong odors because fats can absorb odors.
Keep containers properly labeled and protected from contamination.

Spill and Leak Procedures:
For solids, collect spilled material and clean residues to prevent slip hazards.
For molten spills, allow to cool and solidify, then remove mechanically.
Dispose of waste according to local regulations and food industry procedures.

Handling Precautions:
Select the correct grade based on cake aeration targets, whipping performance, and melting behavior to ensure consistent functionality.
Control processing temperature and shear to achieve proper dispersion and stable emulsion formation.
Rotate stock using FIFO practices to maintain consistent quality and predictable functional performance.