Nature:Propylene glycol fatty acid ester as powder, flakes, granules or wax block white to pale yellow brown, or sticky liquid. The color and shape of the product is related to the type of fatty acid, the HLB value of the pure propylene glycol stearate is 3.4, and the value of the pure propylene glycol mono stearate is, which is not soluble in water, and heat Water intense mixing can be emulsified, soluble in ethanol, ethyl acetate, chloroform and other organic solvents. Propylene glycol fatty acid ester emulsifying ability is not very strong, it is seldom used alone, often with the use of fatty acid ester of glycerol, can improve the emulsifying effect.Stearic acid and palmitic acid ester most propylene glycol is white solid. The product is a light yellow liquid with the production of oleic acid, linoleic acid and other unsaturated acids. In addition there are powdery, granular and waxy. Propylene glycol mono stearate HLB value of about 2~3, is a lipophilic emulsifier, insoluble in water, soluble in ethanol, ethyl acetate, chloroform, etc.. Properties and Applications: Has excellent foaming performance, good oil soluble emulsifier. 1, for shortening, bread, pastry and can prevent aging, improve the processing performance. 2, for ice cream, improve the expansion rate and the shape of the. 3, used in artificial cream, improve the pass, to prevent oil and water separation. 4, can also be used for cake, fried small food, composite seasoning. Production process:     Propylene glycol fatty acid ester by propylene glycol and fatty acids, with potassium carbonate and lime and p-toluene sulfonic acid (about 0.1%) as catalyst, in the 120 ~ 180 DEG C heating 6~l0h of esterification reaction of reaction after removing the catalyst is obtained.    Propylene glycol fatty acid ester is obtained by esterification of fatty acid and 2, 1 propylene glycol, the product is a mixture of mono ester and double ester, and then the propylene glycol fatty acid ester can be obtained by molecular distillation. Propylene glycol fatty acid ester has good foaming and emulsifying properties, its foaming capacity depends on the content of the single ester, the higher the content, the better the performance. It is commonly used as a foaming agent for cakes and cream cakes, and is often used in conjunction with a single and double fatty acid glycerin ester.