[Propylene Glycol Supply and Purchasing] Here are some points you need to be careful about when adding propylene glycol to food.

Propylene glycol is an organic compound (diol), usually slightly A sweet, odorless, colorless and transparent oily liquid that absorbs moisture and is easily mixed with water, acetone, and chloroform. In the application of food-grade propylene glycol, in flavors, fragrances, and baked pastries, propylene glycol is an extremely excellent raw material and has an irreplaceable position in the production of many products.

Reminder: The following points need to be paid attention to when adding and using propylene glycol in food:

1. Try to avoid adding and using non-pastry products. Adding, for example, bread, although this complies with the principle of bringing in, food flavors can only be marked as food flavors on food labels, and the ingredients in the flavors cannot be reflected, so when propylene glycol is detected, there is no appeal. (This is the current situation. It depends on whether there are any relevant regulations to be adjusted in the future.)

2. When using it in pastries, it should be noted that the total amount of propylene glycol added must be added to the amount of liquid flavor. Although there will be baking loss, However, the boiling point of propylene glycol is 188.2°C, and the core temperature of the product is far less than that. Therefore, the baking loss of propylene glycol is not as large as that of drinking water, so you need to be careful when using it.

3. Some emulsifying additives also contain propylene glycol, such as cake oil, bread emulsifiers, etc., so when selecting compound emulsifiers, try to use emulsifiers that do not contain propylene glycol to avoid Illegal use.

4. According to the relevant provisions in the “GB2760-2014 National Food Safety Standard Food Additive Use Standard”, the functions of propylene glycol are stabilizer and coagulant, anti-caking agent, defoaming agent, emulsifier, moisture Preservatives and thickeners require a maximum usage of 1.5g/kg in raw and wet noodle products (such as noodles, dumpling wrappers, wonton wrappers, and siu mai wrappers), and a maximum usage requirement of 3.0g/kg in pastry production.