Products Description
Thermal stability. Di-glyceride fatty acid esters have excellent thermal stability and are thermally stable emulsifiers. At 60°C, the acid value did not increase even after 8 days. The acid value also changed very little at 90°C and 120°C.
Hydrolyzability. Poly-glyceride fatty acid esters will decompose under the action of acids, bases, and lipase.
Solubility. Di-poly-glyceride fatty acid esters can be dispersed in water when heated, and dissolve in glycerol, ethanol, isopropanol, soybean oil, lard oil, etc. Di-poly-glyceride fatty acid esters are an oil-in-water (O/W) type emulsifier.
Surface activity. Since the length of the glycerol carbon chain, the degree of esterification, and the nature of the fatty acid used can change independently, various types of poly-glyceride esters with different properties and uses can be prepared. Therefore, the control range of the HLB value of poly-glyceride esters is from 1 to 18, which can be either oil-in-water (W/O) or water-in-oil (O/W).
Products Specification
| Product name | PGE/Polyglycerol Esters of Fatty Acids |
| CAS NO | 67784-82-1 |
| ITEM NO | M681 |
| Appearance | Light yellow powder |
| Purity | 99% |
| Acid value (mgKOH/g) | 0.97 |
| SAPONIFICATION VALUE (mgKOH/g) | 140 |
| iodine value (g/100g) | 1.2 |
| HEAVY METALS(as Pb) (mg/kg) | <10 |
| ARSENIC (As) (mg/kg) | <3 |
| Melting point | 50-60°C |
| Package | 100g/10kg/100kg etc. |
| Delivery | 2-3days |
| Storage | room temperature |
| MSDS/COA/TDS | Connect us |
Products Application
1. Food Industry: Cakes, chocolate, artificial butter, ice cream, meat products, beverages. Have the functions of emulsifying, anti-aging and anti-crystallization.
2. Cosmetics & Personal Care: Creams, cleansing products. Used as emulsifiers, solubilizers and moisturizers.
3. Industrial field: In industries such as petroleum, textiles, coatings, plastics, pesticides, and rubber, it is used as a lubricant, plasticizer, surfactant, dispersant, or defoamer.
4. Pharmaceutical Industry: Ointments, oral preparation excipients. Emulsifying and solubilizing aids.
FAQ
Q: What type of additive is polyglycerol fatty acid ester?
A: It is nonionic emulsifier of food grade, with functions of emulsification, dispersion and anti-crystallization.
Q: Could it be added directly into chocolate?
A: Yes. It can prevent fat bloom of chocolate and improve gloss and stability.
Q: What should be noted for storage?
A: Keep sealed in cool and dry place. Long time high temperature storage will cause discoloration.
Q: Is polyglycerol fatty acid ester a food additive?
A: Yes, it is a permitted food emulsifier under national food standard.
Q: What is the difference between polyglycerol fatty acid ester and monoglyceride?
A: Polyglycerol fatty acid ester has stronger hydrophilic groups and wider adjustable HLB range. It performs better in anti-crystallization and heat resistance than ordinary monoglyceride, suitable for high-demand food such as chocolate and ice cream.
Q: Is this product suitable for O/W or W/O system in cosmetic formula?
A: It can adapt to both O/W and W/O formulas depending on different polymerization grades. Common grades are mostly used for O/W emulsions.
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