(1) Use in grease
In animal oil, 0.001% to 0.01% PG is very effective. For lard and poultry fat, it is better than BHA and BHT. In lard, the combination of PG and BHA produces the best antioxidant effect. In lard-produced foods such as pastries, potato chips and biscuits, the combination of PG and BHA also shows the best “carry-inâ€. "ability.
The oxidation of the fat of the frozen fish can be delayed.
It is effective for stabilizing soybean oil, cottonseed oil, palm oil and hydrogenated vegetable oil.
The PG is added to the crude oil, which maintains high oxidative stability after refining, decolorization, and deodorization, and gives a better response to further oxidation treatment.
(2) Application in meat products
It maintains fresh beef color and lipid compounds; it can extend the retention period of chicken.
(3) use in dairy products
0.01% of propyl gallate can satisfactorily stabilize spray-dried whole milk powder. The propyl gallate does not increase the shelf life of whole-fat milk powder in nitrogen packaging.