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PG is also called propyl gallate. The hygienic standard for the use of food additives (gb2760-2011) stipulates that propyl gallate can be used in food fats, fried foods, dried fish products, biscuits, instant noodles, quick boiled rice, canned nuts, and cured meat products, with a maximum dosage of 0.1g/kg.
White to light yellow-brown crystalline powder or milky white needle crystal. Odorless, slightly bitter, tasteless aqueous solution. It is hygroscopic, and light can promote its decomposition. Insoluble in water, easily soluble in hot water, ethanol, ether, propylene glycol, glycerin, cottonseed oil, peanut oil, lard. The melting point is 146-150°C. It is sensitive to heat and decomposes at the melting point. Therefore, it has poor stability and is not resistant to high temperatures when used in food, so it is not suitable for baking.
Under the catalysis of sulfuric acid, n-propanol and gallic acid are heated to 120 ℃ for esterification, then neutralized with sodium carbonate, the solvent is removed, decolored with activated carbon, and finally recrystallized with distilled water or ethanol aqueous solution to obtain the finished product.
1. As an antioxidant, propyl gallate can be used in edible oils, fried foods, dried fish products, biscuits, instant noodles, quick boiled rice, canned nuts, and cured meat products.
2. Propyl gallate, as a fat soluble antioxidant, is suitable for use in vegetable oils. For example, it has a significant effect on stabilizing soybean oil, cottonseed oil, palm oil, unsaturated fat and hydrogenated vegetable oil.
3. When propyl gallate is used in combination with synergist, its antioxidant effect will be better, and the effect of mixed use of butyl hydroxyanisole and dibutyl hydroxytoluene is also better than that of single use.
PG is also called propyl gallate. The hygienic standard for the use of food additives (gb2760-2011) stipulates that propyl gallate can be used in food fats, fried foods, dried fish products, biscuits, instant noodles, quick boiled rice, canned nuts, and cured meat products, with a maximum dosage of 0.1g/kg.
White to light yellow-brown crystalline powder or milky white needle crystal. Odorless, slightly bitter, tasteless aqueous solution. It is hygroscopic, and light can promote its decomposition. Insoluble in water, easily soluble in hot water, ethanol, ether, propylene glycol, glycerin, cottonseed oil, peanut oil, lard. The melting point is 146-150°C. It is sensitive to heat and decomposes at the melting point. Therefore, it has poor stability and is not resistant to high temperatures when used in food, so it is not suitable for baking.
Under the catalysis of sulfuric acid, n-propanol and gallic acid are heated to 120 ℃ for esterification, then neutralized with sodium carbonate, the solvent is removed, decolored with activated carbon, and finally recrystallized with distilled water or ethanol aqueous solution to obtain the finished product.
1. As an antioxidant, propyl gallate can be used in edible oils, fried foods, dried fish products, biscuits, instant noodles, quick boiled rice, canned nuts, and cured meat products.
2. Propyl gallate, as a fat soluble antioxidant, is suitable for use in vegetable oils. For example, it has a significant effect on stabilizing soybean oil, cottonseed oil, palm oil, unsaturated fat and hydrogenated vegetable oil.
3. When propyl gallate is used in combination with synergist, its antioxidant effect will be better, and the effect of mixed use of butyl hydroxyanisole and dibutyl hydroxytoluene is also better than that of single use.
