Propylene Glycol Esters of Fatty Acids, Propane-1,2-diol Esters of Fatty Acids, PGME, E477, 1323-39-3
PROPAN-1,2-DIOL ESTERS OF FATTY ACIDS (PGME / E477)
CAS Number: 1323-39-3
EC Number (EINECS): 215-354-3
Molecular Formula: Variable (C₃H₆O₂ + fatty acid esters)
Molecular Weight: Variable (~300-600 g/mol average)
E Number: E477
SECTION 1: PRODUCT IDENTIFICATION AND CHEMICAL IDENTITY
| Parameter |
Description |
| Chemical Name (IUPAC) |
Propan-1,2-diol esters of fatty acids |
| Other Names |
Propylene Glycol Esters of Fatty Acids, PGME, Propane-1,2-diol Esters of Fatty Acids, Propanediol Fatty Acid Esters |
| CAS Number |
1323-39-3 |
| EC Number (EINECS) |
215-354-3 |
| E Number |
E477 |
| Chemical Class |
Propylene glycol ester (non-ionic emulsifier) |
| Appearance |
White to light yellow, waxy solid or beads |
| Odor |
Mild, characteristic |
| Physical State |
Solid (wax-like) or beads |
| Source |
Vegetable or animal origin (variable) |
SECTION 2: PHYSICAL AND CHEMICAL PROPERTIES
| Property |
Value / Range |
| Appearance |
White to light yellow, waxy solid or beads |
| Odor |
Mild, characteristic |
| Melting Point |
~35-55°C (varies by fatty acid composition) |
| Density |
~0.92-0.96 g/cm³ |
| Solubility in Cold Water |
Insoluble |
| Solubility in Hot Water |
Dispersible |
| Solubility in Oils |
Soluble (hot) |
| Solubility in Organic Solvents |
Soluble in ethanol, acetone, chloroform (hot) |
| Acid Value |
≤ 3 mg KOH/g |
| Saponification Value |
150-190 mg KOH/g |
| Iodine Value |
Variable (depending on fatty acid source) |
| Hydroxyl Value |
10-50 mg KOH/g |
| Water Content |
≤ 2.0% |
| Ash Content |
≤ 0.5% |
| HLB Value |
~2-4 (lipophilic) |
SECTION 3: SOLUBILITY PROFILE
| Solvent |
Solubility |
Condition |
| Cold Water |
Insoluble |
- |
| Hot Water |
Dispersible |
> 50°C |
| Vegetable Oils |
Soluble |
Hot |
| Mineral Oil |
Soluble |
Hot |
| Ethanol |
Soluble |
Hot |
| Acetone |
Soluble |
Hot |
| Chloroform |
Soluble |
- |
| Propylene Glycol |
Partially soluble |
- |
| Glycerin |
Insoluble |
- |
Critical Note: Propan-1,2-diol esters of fatty acids are lipophilic emulsifiers. They are insoluble in cold water but disperse in hot water and dissolve well in oils and fats.
SECTION 4: CHEMICAL PROPERTIES AND REACTIONS
| Property |
Description |
| Chemical Class |
Propylene glycol ester (non-ionic emulsifier) |
| Functional Groups |
Ester (-COOR), hydroxyl (-OH) |
| Reactivity |
Low under normal conditions |
| Hydrolysis |
Hydrolyzes to propylene glycol and fatty acids |
| Thermal Decomposition |
> 200°C releases CO, CO₂ |
| Transesterification |
Reacts with other alcohols and acids |
| Oxidation |
Stable under normal conditions |
4.1. Key Reactions
| Reaction Type |
Description |
| Hydrolysis |
Propylene glycol + Fatty acids |
| Esterification |
Propylene glycol + Fatty acids → PGME + Water |
| Transesterification |
Reacts with other esters to form mixed esters |
SECTION 5: FUNCTIONAL PROPERTIES
| Property |
Description |
| Emulsifier Type |
Non-ionic lipophilic emulsifier |
| HLB Value |
~2-4 (very low, oil-phase systems) |
| Emulsion Type |
Water-in-oil (W/O) emulsions |
| Foam Stabilization |
Improves foam stability in whipped products |
| Texture Improvement |
Provides smooth texture and volume |
| Crystallization Control |
Controls fat crystallization |
| Staling Retardation |
Retards staling in bakery products |
| Freeze-Thaw Stability |
Maintains quality during freeze-thaw cycles |
SECTION 6: MAJOR APPLICATIONS AND END-USES
6.1. Food Industry (Most Important Application)
| Application |
Function |
Suitability |
| Bakery Products |
Texture improver, volume enhancer, staling retardant |
High |
| Cakes and Pastries |
Dough conditioner, texture improver |
High |
| Whipped Creams |
Foam stabilizer |
High |
| Desserts |
Foam stability, texture improvement |
High |
| Margarine |
Emulsifier, stabilizer |
High |
| Sauces |
Emulsion stabilizer |
High |
| Ice Cream |
Smooth texture, freeze-thaw stability |
High |
| Confectionery |
Crystallization control, texture improver |
High |
6.2. Non-Food Applications
| Application |
Function |
Suitability |
| Cosmetics |
Auxiliary emulsifier in creams and lotions |
Moderate |
| Detergents |
Auxiliary surfactant |
Moderate |
| Pharmaceuticals |
Excipient in topical formulations |
Moderate |
| Textiles |
Auxiliary emulsifier |
Low |
SECTION 7: INDUSTRY SUITABILITY MATRIX
| Industry |
Suitability |
Explanation |
| Food Industry |
High |
Emulsifier (E477), stabilizer, texture improver |
| Bakery |
High |
Dough conditioner, volume enhancer, staling retardant |
| Confectionery |
High |
Crystallization control, texture improver |
| Dairy |
High |
Emulsifier in ice cream and whipped products |
| Cosmetics |
Moderate |
Auxiliary emulsifier |
| Pharmaceuticals |
Moderate |
Excipient |
| Detergents |
Moderate |
Auxiliary surfactant |
SECTION 8: FOOD SUITABILITY MATRIX
| Food Category |
Suitability |
Explanation |
| Bakery Products |
High |
Texture improver, volume enhancer, staling retardant |
| Cakes and Pastries |
High |
Dough conditioner, texture improver |
| Whipped Creams |
High |
Foam stabilizer |
| Desserts |
High |
Foam stability, texture improvement |
| Margarine |
High |
Emulsifier, stabilizer |
| Sauces |
High |
Emulsion stabilizer |
| Ice Cream |
High |
Smooth texture, freeze-thaw stability |
| Confectionery |
High |
Crystallization control, texture improver |
SECTION 9: COMPARISON WITH OTHER EMULSIFIERS
| Property |
PGME (E477) |
Mono- & Diglycerides (E471) |
DATEM (E472e) |
SSL (E481) |
| HLB Value |
~2-4 |
~3-6 |
~8-12 |
~8-10 |
| Solubility |
Oil-soluble |
Oil-soluble |
Oil-soluble |
Oil/water-soluble |
| Emulsion Type |
W/O |
W/O |
O/W |
O/W |
| Source |
Propylene glycol + fatty acids |
Glycerol + fatty acids |
Tartaric acid + glycerides |
Lactic acid + stearic acid |
| Primary Use |
Bakery, whipped creams |
Bread, margarine |
Bread, pastries |
Bread, cakes |
| Foam Stabilization |
Excellent |
Moderate |
Poor |
Good |
SECTION 10: OTHER NAMES AND IDENTIFIERS
| Type |
Name / Description |
| Turkish Names |
Propan Diol Yağ Asidi Esterleri, Propanediol Yağ Asidi Esterleri, Yağ Asidi Propan-1,2-diol Esterleri |
| English Names |
Propylene Glycol Esters of Fatty Acids, Propane-1,2-diol Esters of Fatty Acids, PGME |
| E Number |
E477 |
| CAS Number |
1323-39-3 |
| EC Number |
215-354-3 |
| HLB Value |
~2-4 |
SECTION 11: TOXICOLOGY AND SAFETY
| Parameter |
Value / Description |
| GHS Classification |
Not classified |
| Oral LD50 (Rat) |
> 5,000 mg/kg |
| Skin Irritation |
Mild irritant |
| Eye Irritation |
Mild irritant |
| Skin Sensitization |
Not sensitizing |
| Mutagenicity |
Negative |
| Carcinogenicity |
Not classified |
| Regulatory Status |
EU (E477), USA (GRAS), JECFA approved |
| Safety |
Safe within recommended usage limits |
| Target Organs |
Skin, eyes (mild irritation) |
| ADI (Acceptable Daily Intake) |
0-25 mg/kg body weight (JECFA) |
| Source |
Vegetable or animal origin (specify for Halal/Kosher) |
SECTION 12: SAFETY AND STORAGE
| Parameter |
Information |
| Storage Conditions |
Cool, dry, well-ventilated area |
| Temperature |
15-25°C (room temperature) |
| Container |
Tightly closed, original packaging |
| Light Protection |
Protect from direct sunlight |
| Moisture Sensitivity |
Protect from moisture |
| Shelf Life |
24 months (under recommended conditions) |
| Packaging |
25 kg bags, 50 kg drums |
SECTION 13: TRANSPORT INFORMATION
| Parameter |
Information |
| UN Number |
Not regulated (not dangerous goods) |
| Hazard Class |
Not applicable |
| Packing Group |
Not applicable |
| Proper Shipping Name |
Propan-1,2-diol Esters of Fatty Acids |
| ADR/RID |
Not regulated |
| IMDG Code |
Not regulated |
| IATA (Air) |
Not regulated |
| Marine Pollutant |
No |
SECTION 14: FIRE-FIGHTING MEASURES
| Parameter |
Information |
| Fire Hazard |
Combustible solid |
| Extinguishing Media |
Water fog, CO₂, dry chemical, foam |
| Special Hazards |
When heated, releases CO, CO₂ |
| Decomposition Products |
CO, CO₂ |
| Protective Equipment |
Self-contained breathing apparatus (SCBA), full protective clothing |
SECTION 15: ACCIDENTAL RELEASE AND CLEANUP
| Parameter |
Information |
| Personal Protection |
Gloves, safety goggles |
| Cleanup Methods |
Collect mechanically; dispose in sealed containers |
| Environmental Precautions |
Prevent entry into drains |
| Waste Disposal |
According to local regulations |
SECTION 16: REGULATORY INFORMATION
| Region / Authority |
Status |
| EU REACH |
Registered |
| Turkey KKDİK |
Registration required |
| USA TSCA |
Listed |
| USA FDA |
GRAS (food additive) |
| EU Food Additives |
Approved as E477 |
| JECFA |
Approved (ADI: 0-25 mg/kg body weight) |
| EINECS |
215-354-3 |
| WGK (Germany) |
1 (slight hazard to water) |
SECTION 17: SUMMARY AND CRITICAL WARNINGS
Product Summary
| Parameter |
Value |
| Product |
Propan-1,2-diol Esters of Fatty Acids (PGME / E477) |
| CAS |
1323-39-3 |
| Appearance |
White to light yellow, waxy solid or beads |
| Melting Point |
~35-55°C |
| HLB Value |
~2-4 |
| Key Industries |
Food (bakery, confectionery, dairy) |
CRITICAL WARNINGS
-
Lipophilic Emulsifier: PGME has a very low HLB value (~2-4), making it suitable for water-in-oil (W/O) emulsions and oil-phase systems.
-
Bakery Applications: Used in cakes, pastries, and bread to improve texture, increase volume, and retard staling. Provides excellent foam stabilization in whipped products.
-
Foam Stabilizer: Excellent foam stabilization properties in whipped creams and desserts.
-
Food Emulsifier (E477): Approved as E477 in the EU and GRAS in the USA. JECFA approved with ADI of 0-25 mg/kg body weight.
-
Ice Cream Stability: Improves smooth texture and maintains quality during freeze-thaw cycles.
-
Source Variability: Can be of vegetable or animal origin. Halal and Kosher certification depends on the source of fatty acids.
-
Solid Form: Waxy solid or beads at room temperature. Must be melted before use in formulations.
-
Oil-Soluble: Insoluble in cold water but dispersible in hot water. Excellent solubility in oils and fats.
-
Crystallization Control: Controls fat crystallization in margarines and confectionery.
-
Regulatory Status: Approved by the EU (E477), USA (GRAS), and JECFA.
IMPORTANT DISCLAIMER: This Technical Data Sheet (TDS) is for informational purposes only and is based on available technical data. The user is solely responsible for determining the product's suitability for their specific application and for complying with all applicable local, national, and international regulations. The source of fatty acids (vegetable or animal) affects Halal and Kosher certification! For complete safety, storage, handling, transportation, disposal, and regulatory compliance information, always refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier. Users are responsible for testing the product in their own processes and applications. All local, national, and international regulations must be followed when working with Propan-1,2-diol Esters of Fatty Acids.
