Polyglycerol esters of fatty acids
Physical and chemical properties
Polyglycerol esters of fatty acids are yellow semi-solid waxy, strong acid-resistance, and insoluble in water, but can be dispersed in water and soluble in organic solvents or oils such as ethanol. Saponification value is 91mgkoh / g, hydroxyl value is 457, HLB value is 11.3. The hydrophilic property is good, which is similar to Tween 80. Under the acidic condition of 120 ℃, it still has a unique emulsifying and stabilizing effect. Hexapolyglycerol is synthesized by dehydration and condensation of glycerol under high temperature, and then esterified with stearic acid and decolorized and separated.
Toxicological basis
① LD50: 20g / kg (BW) (mouse, acute oral).
② ADI: 0 ~ 25mg / kg (fatty acid polyglyceride, FAO / WHO, 1994).
③GRAS：FDA-21 CFR 172.854.
Application
Emulsifier, stabilizer, thickener, and anti-caking agent
GB 2760-2014 stipulates: prepared milk, prepared milk powder and prepared cream powder, cream (light cream) and its analogues, vegetable oil (only for frying oil), frozen drinks (except 03.04 edible ice), cooked nuts and seeds (only for frying nuts and seeds), cocoa products, chocolate and chocolate products (including chocolate and products instead of cocoa butter), batter (such as batter for fish and poultry), wrapping powder, frying powder Ready to eat cereals, including rolled oats (slices), instant rice flour products, baked foods, condiments (only for expanded foods), solid composite condiments, semi-solid composite condiments, beverages (except 14.01 packaged drinking water), jelly (if used for jelly powder, increase the use amount according to the mixing multiple), and expanded foods, with the maximum use amount of 10.0g/kg. For fat, oil, and emulsified fat products (except 02.01.01.01 vegetable oil), the maximum dosage is 20.0g/kg. Candy, the maximum dosage is 5.0g/kg.
When added to ice cream, its components can be mixed evenly to form a fine pore structure, with a large expansion rate, delicate and lubricating taste, and not easy to melt; Adding instant noodles can accelerate the wettability and permeability of water, and make the water quickly penetrate into the noodles, which is convenient for eating; Adding noodles to noodle products can increase the tightness of raw noodles and improve the elasticity of noodles, make it not easy to burn when boiling, reduce the loss of starch in finished products, reduce the viscosity of dough and improve the taste; Adding rice flour products can make the water permeability good, increase the whiteness and flexibility of rice flour and improve the taste;
When added to baked food, the oil can be evenly dispersed in the dough, making the bread and pastry soft and elastic, inhibiting the release of bread moisture and prolonging the fresh-keeping period; Used in candy, it can prevent cream separation, moisture and viscosity, and has the effect of improving taste; Take up and down viscosity in chocolate to prevent frost; It can be used as a stabilizer for protein and fat containing beverages to prolong the shelf life; In margarine, butter and shortening, it can prevent the separation of oil and water, improve the smearability of meal butter, and can also be used as an oil crystallization inhibitor; Adding it into dairy products can improve its instant solubility; Adding meat products such as sausage, lunch meat, meatballs, fish stuffing, etc. can prevent the starch retrogradation and aging of fillers.
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