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Analysis of Property, Function and Application for Polyglycerol Polyricinoleate

2021-01-12 17:25

 

Product name: Polyglycerol Polyricinoleate (PGPR)

CAS Number: 29894-35-7

INS code: 476

Alias ​​(variant form): Polyglycerol ricinol ester

English name: Polyglycerol Polyricinoleate

Abbreviation: polyglycerol ricinole ester, also known as lactide ricinoleic acid polyglycerol ester, can be obtained by esterification of polyglycerol and condensed castor oil fatty acid

 

Properties: Yellow highly viscous liquid, odorless or slightly peculiar smell, insoluble in cold water and ethanol, soluble in hot glycerin and hot oil, soluble in ether and hydrocarbons. It is non-ionic and belongs to water-in-oil (W/O) emulsifier.

 

Physical properties: insoluble in water and ethanol. Soluble in ether, hydrocarbons and halogenated hydrocarbons.

Appearance: highly viscous yellow to brown liquid, odorless or slightly peculiar smell

Function: This product is a W/O type surfactant, which can be used as an emulsifier, stabilizer, thickener, and anticaking agent. It is widely used in the fields of food and cosmetics. PGPR is a special emulsifier that can stabilize water-in-oil systems with high water content. Adjust the surface tension. Adjust product viscosity.

Application

Polyglycerol Polyricinoleate is a W/O type surfactant. Its lipophilic group is polycondensed ricinoleic acid, and its hydrophilic group is polyglycerin group. It has good solubility in grease and can be used as emulsifier, stabilizer, and thickener. It is widely used in food (chocolate and its products, ice cream icing, etc.), cosmetics, lubricants and other fields.

 

1. Its most important feature is that it can reduce the viscosity of the chocolate slurry without forming crystals, thereby improving its fluidity;

2. It has a good synergistic effect when mixed with lecithin, which can significantly reduce the shear stress of chocolate, reduce the amount of cocoa butter and cocoa butter substitutes, and reduce the thickness of the chocolate coating and the ease of processing;

3. Make chocolate and its products easy to discharge the small bubbles generated in the process of filling the mold, and avoid the phenomenon of voids and pores in the product;

4. Reduce the amount of chocolate required for effective slurrying and molding; speed up the injection molding of chocolate;

5. Improve the ease of processing of the product, make the chocolate icing of the biscuit evenly thick, and the icing thinner and flatter, so that the wrapped air can be released more easily;

6. In a humid environment, increase the low-temperature adhesion of the chocolate coating, so that the chocolate icing of the ice cream can be formed quickly, accelerate its adhesion, increase the adhesion, and reduce the tiny pores. For example: adding 0.3% polyglycerol polyricinoleate and 0.3% lecithin to chocolate, the shear stress can be reduced by about 50%, or use 0.2% polyglycerol polyricinoleate and 0.5% lecithin together, can reduce the amount of cocoa butter by about 8%, reduce the thickness of the chocolate coating, and improve the ease of processing.

7. A thicker and heavier chocolate coating is formed on the biscuit.

8. Downward products: Cocoa products, chocolate and its products, candy, ice cream coating

 

 

The CAC stipulates that Polyglycerol Polyricinoleate can be used as an emulsifier and stabilizer to be added to various foods in appropriate amounts.

FAO/WHO (1984): Chocolate and filled chocolate 5g/kg, used alone or in combination with other emulsifiers, 15g/kg in the final product.

It is stipulated in GB2760-1997: the maximum use amount of chocolate and its products, and ice cream icing is 5g/kg.

 

Dosage: Used in food, used for ice cream icing, the general dosage is 0.1%-0.4%; used for milk chocolate, about 0.2%.

Storage: Polyglycerol Polyricinoleate is a non-hazardous chemical product and is transported in accordance with routine. Sealed and stored in a low-temperature, dry, cool and ventilated place, protected from rain, sun, and pollution. Mixed storage and transportation with flammable, explosive, toxic and harmful substances is strictly prohibited.

Packing: barreled (25kg/200kg barreled)

 

Polyglycerol Polyricinoleate Product Technical Indicators:

Acid value, (mgKOH/g) ≤ 6

PH value, (aqueous solution) about 8

Saponification value, (mgKOH/g) 170-200

Iodine value, (I2g/100g) 70-100

Viscosity, (20/60) mPa s/500 mPa s 3000-3500

Plastic viscosity reduction% (0.2% in chocolate) 5-10

Arsenic, (calculated as As)/% ≤ 0.0003

Heavy metals, (calculated as Pb)/% ≤ 0.001

 

Toxicity:

(FAO/WHO1994): The ADI is specified as 0-7.5mg/kg.

LD50 mice were taken orally at 46.4g/kg (bw) (reported by Guangdong Food Sanitation Supervision and Inspection Institute).

The micronucleus test was negative (reported by Guangdong Food Sanitation Supervision and Inspection Institute).

ADI 07.5mg/kg(bw) (FAO/WHO, 1994).

 

DAHE Enterprise, supply you with best quality of Polyglycerol Polyricinoleate & best service! For more details visit: https://www.dhemulsifier.com/

 

Committed to provide safe, high-quality, innovative and practical raw materials for the food industry at home and abroad. With the expertise and mature technology in the field of emulsifier and the correct grasp of the market, it rises rapidly.

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