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Send EmailE477, Propan-1,2-diol Esters of Fatty Acids, Propylene Glycol Esters of Fatty Acids, Propane-1,2-diol Esters of Fatty Acids, PGME, 1323-39-3
E477, known as Propan-1,2-diol Esters of Fatty Acids, is a food additive used as an emulsifier. Here's a detailed overview:
Properties:
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Appearance: White to light yellow waxy solid or beads.
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Solubility: Insoluble in cold water but mixes well with oils.
Applications:
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Food Industry:
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Enhances texture and stability in baked goods like cakes and pastries.
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Improves foam stability in whipped toppings and desserts.
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Prevents separation in margarine, sauces, and dressings.
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Other Uses:
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Extends shelf life by reducing staling in baked products.
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Provides smoothness and consistency in dairy-based products.
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Safety:
E477 is generally recognized as safe (GRAS) when used within recommended limits.
E477, yani Propan-1,2-diol Yağ Asidi Esterleri, Türkçe ve İngilizce'de şu isimlerle bilinir:
Other Names:
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Propylene Glycol Esters of Fatty Acids
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Propane-1,2-diol Esters of Fatty Acids
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The CAS (Chemical Abstracts Service) number for E477, also known as Propan-1,2-diol Esters of Fatty Acids, is 1323-39-3.
E477 refers to propylene glycol esters of fatty acids (PGME) — a food additive classified as an emulsifier. Here's a breakdown of its applications and technical relevance:
🧪 Chemical Identity
| Attribute | Value |
|---|---|
| E Number | E477 |
| Chemical Name | Propylene glycol esters of fatty acids |
| Structure | Esters formed by partial esterification of propylene glycol with edible fatty acids |
| Appearance | White to pale yellow waxy beads or flakes |
| Solubility | Insoluble in cold water; dispersible in fats/oils |
🍰 Main Applications
| Sector | Use Case |
|---|---|
| Bakery | - Improves aeration and foam stability in cakes and whipped toppings<br>- Enhances crumb softness and volume<br>- Delays staling in baked goods |
| Dairy | - Stabilizes whipped creams and non-dairy toppings<br>- Used in milk-based desserts |
| Confectionery | - Texture enhancer in chocolates, jellies, and sugar-based products |
| Margarine & Fats | - Prevents phase separation in emulsified fats |
| Frozen Desserts | - Improves texture and melt resistance in ice creams |
| Medical/Diet Foods | - Used in specialized formulations for texture and stability |
✅ Functional Benefits
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Emulsification: Helps mix oil and water phases
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Foam Stabilization: Maintains whipped textures
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Shelf-Life Extension: Reduces moisture loss and staling
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Texture Improvement: Enhances mouthfeel and structure
⚠️ Regulatory & Safety
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Approved for use in the EU, USA, and many other jurisdictions
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Generally considered safe in regulated quantities
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May be derived from animal fats — vegetarians and vegans should verify source
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Listed in Codex Alimentarius and subject to maximum usage limits depending on product category
