Propylene Glycol Monostearate (PGMS): A legal but toxic food additive under the radar

09/21/2025 / By Laura Harris

PGMS is a synthetic emulsifier made from propylene glycol (a petroleum byproduct) and stearic acid. It’s used in processed foods to blend oil and water, improve texture and extend shelf life.
Despite being FDA-approved, PGMS has been linked to kidney and liver toxicity, endocrine disruption, metabolic issues and potential contamination with heavy metals and industrial solvents.
It is found in many processed foods like baked goods, desserts, snack foods, dairy alternatives and fast food items, especially in commercial breads, pastries and ice creams.
PGMS offers zero nutritional benefits. It exists solely to serve food manufacturers by improving product stability and shelf life, not consumer health.
Choose homemade or organic foods, clean-label brands using natural emulsifiers (like sunflower lecithin) and detox your diet by eliminating highly processed foods.

In today’s processed food landscape, emulsifiers, stabilizers and synthetic additives lurk in nearly every packaged product. One such ingredient, propylene glycol monostearate (PGMS), is a widely used emulsifier that helps blend oils and water in baked goods, desserts and processed foods. Despite its ubiquity, this chemical raises serious health concerns, such as kidney and liver toxicity, endocrine disruption and long-term metabolic harm.

PGMS in foods

According to Brighteon.AI’s Enoch, PGMS is a synthetic emulsifier derived from propylene glycol (a petroleum byproduct) and stearic acid (a fatty acid often sourced from animal or vegetable fats). It belongs to a class of food additives designed to prevent separation in processed foods, improving texture, shelf life and mouthfeel.

Propylene glycol itself was first developed in the early 20th century as an industrial solvent and antifreeze. By the 1940s and 50s, food scientists began experimenting with propylene glycol derivatives, including PGMS, as cheap, stable emulsifiers for mass-produced foods.

The FDA approved propylene glycol (and its derivatives) for food use in the mid-20th century, despite its origins in petrochemical processing. Today, it is found in thousands of processed foods, cosmetics and even some pharmaceuticals, yet its safety remains highly controversial.

PGMS serves two primary functions in processed foods. First, it acts as an emulsifier, helping to bind oil- and water-based ingredients that would normally separate. This makes it especially useful in products like cake batters, icings and salad dressings. Second, PGMS functions as a dough conditioner in baked goods, softening the dough while extending shelf life and preventing staling.

Despite its functional benefits in food production, PGMS offers no nutritional value. It is a completely synthetic additive used solely to improve processing efficiency, enhance texture and increase profitability for manufacturers. (Related: Dangerous ingredients: EMULSIFIERS in food linked to Crohn’s disease and cancer.)

Harmful health effects of PGMS

The Food and Drug Administration (FDA) classifies PGMS as “Generally Recognized as Safe” (GRAS), but this designation is highly misleading. Here’s why:

Kidney and liver toxicity

Propylene glycol (the base of PGMS) is known to accumulate in the kidneys and liver, leading to oxidative stress and organ damage over time.

Endocrine disruption and metabolic harm

Propylene glycol has been linked to insulin resistance and metabolic syndrome in animal studies. Some research suggests it may mimic estrogen, contributing to hormonal imbalances.

Contamination risks

Since PGMS is derived from petrochemicals, it can be contaminated with residual solvents, heavy metals (like lead and arsenic) and processing byproducts. Unlike organic, whole-food emulsifiers (like lecithin from sunflower or eggs), PGMS is highly processed and lacks safety oversight.

Allergic reactions and gut irritation

Some individuals experience digestive distress, skin rashes or headaches after consuming foods with PGMS. The chemical can disrupt gut microbiota, contributing to leaky gut and inflammation – a root cause of autoimmune diseases.

Processed food overload

PGMS is just one of thousands of synthetic additives in modern food. When combined with other emulsifiers (like polysorbate 80, carrageenan or soy lecithin from GMO sources), the cumulative toxic burden on the body increases dramatically.

Common foods with PGMS

PGMS is ubiquitous in processed foods, particularly in:

Baked goods – Cakes, muffins, donuts, pastries, bread (especially “soft” commercial bread)
Desserts – Ice cream, frosting, puddings, candy bars
Processed snacks – Crackers, cookies, granola bars
Dairy alternatives – Some non-dairy creamers, vegan cheeses
Fast food – Burgers, fried foods (used in batter coatings)

Safer alternatives to PGMS

If you wish to avoid PGMS and other toxic emulsifiers, opt for:

Homemade baked goods (using eggs, banana or flaxseed as binders)
Clean-label brands that use sunflower lecithin, guar gum or acacia fiber
Organic, whole-food desserts (sweetened with dates, honey or maple syrup)
Traditional fats like butter, coconut oil or ghee (no emulsifiers needed)

PGMS is not a nutrient — it’s a chemical additive that comes with several health risks. The safest choice is to eliminate it from your diet entirely.

This story is not medical advice and is not intended to treat or cure any disease. Always consult with a qualified naturopathic physician for personalized advice about your specific health situation or concern.

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Watch the following video about the impact of processed foods and emulsifiers on gut health.

This video is from the Daily Videos channel on Brighteon.com.