Benefits of using Propylene Glycol as a food additive
Propylene glycol is a colourless, tasteless and odorless synthetic food additive that is in the same chemical group as alcohol. It is also known as 1,2-propanediol,1,2-dihydroxypropane, methyl ethyl glycol or trimethyl glycol.
It is known for its ability to dissolve substances better than water and is good at retaining moisture, which makes it a very beneficial food additive in a variety of food processing process. Propylene glycol is commonly used as an additive to improve the texture, flavor, appearance and shelf life of food.
8 Benefits of using Propylene Glycol as a food additive:
- Anti-caking agent: Prevents clumping of food by ensuring they do not stick to one another
- Antioxidant: Extends shelf life of food by preventing quality deterioration caused by oxygen.
- Carrier: Able to dissolve other food additives used during food processing, such as colors, flavors or antioxidants.
- Dough strengthener: Alters starches and gluten in dough to stabilise it.
- Emulsifier: Prevents food ingredients from being immiscible when mixed together (e.g. oil and vinegar in salad dressing)
- Moisture preserver: Ensures adequate moisture present in food to prevent dehydration, which may affect physical appearance of food.
- Stabilizer and thickener: Used to hold food components together or thicken them during and after processing.
- Texturizer: Alters the appearance of a food
Due to its many beneficial property, it is no surprise that Propylene glycol is frequently used as a food additive in food processing.
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