Polyglycerol fatty acid esters
Polyglyceryl fatty ester
CAS: 67784-82-1
Molecular Formula: (C3H8O3
Polyglycerol fatty acid esters - Names and Identifiers
Polyglycerol fatty acid esters - Physico-chemical Properties
| Molecular Formula | (C3H8O3 |
| Storage Condition | Room Temprature |
| Physical and Chemical Properties | 1. Due to the difference in n and R, the appearance is varied from light yellow to amber oily to very viscous liquid; Light brown to brown plastic or soft solid; And light brown to hard waxy solid. 2. The contained esters range from extremely hydrophilic to extremely lipophilic. 3. Insoluble in water, can be dispersed in water. Soluble in ethanol and other organic solvents and oils. Toxicity: 1.ADI 0~25 (applicable to average bond length less than three glycerol units; FAO/WHO,2001). 2. Safe for use in food (FAD,§ 172.854,2000). 3. Note: it belongs to one of the fatty acid glycerides. |
| Use | This product can be mainly used as emulsifier; Stabilizer; Dispersant; Thickener; Defoamer; Quality improver; Oil Crystal regulator; Chocolate consistency regulator; Bactericide. According to the EEC recommendations, can be used for cheese cake, cake pre-mixed powder, heavy oil, etc. It can be used as A turbidity inhibitor (H.F.A.) for vegetable oils. Its biggest feature is quite stable under acidic conditions, but also has good heat stability, not easy to hydrolysis, suitable for yogurt, sour cream, acidic drinks, mayonnaise and other emulsification, the viscosity of the emulsion formed is also lower than that of the other emulsifiers. In the production of chocolate, polyglycerol Ester is more effective than soybean phospholipid in reducing viscosity and so on. Lipophilic polyglycerol esters have the effect of inhibiting the formation of crystals, such as adding six polyglyceryl pentostearate or six in cocoa butter or hydrogenated oil |
Polyglycerol fatty acid esters - Upstream Downstream Industry
| Raw Materials | Stearic acid |
Polyglycerol fatty acid esters - Reference Information
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| Introduction | polyglycerol fatty acid ester is a green, safe, multi-functional non-ionic emulsifier, the Food and Agriculture Organization of the United Nations and World Health Organization (WHO) (FAO/WHO), as well as the European Union, the United States, Japan, China and other approved for use as food additives. The chemical structure and physicochemical properties of polyglycerol fatty acid esters are related to the degree of polymerization, the type of fatty acid and the degree of esterification of polyglycerol; the carbon chain length of fatty acid is generally 6~18, and the carbon chain can be saturated or unsaturated, can also be linear or branched; In addition, the degree of esterification of hydroxyl can be monoester, diesters, polyesters and the like, so that a series of polyglycerol fatty acid ester emulsifiers with diverse structures and different properties can be obtained, which can meet various application requirements. |
| major properties | The State of the polyglycerol ester can be powder, solid, slime, etc., and the color is white to yellow. The product has small water sensitivity, good thermal stability and good acid and salt resistance. The higher the degree of polymerization of the polyglycerol in the polyglycerol Ester, the shorter the chain length of the fatty acid, the lower the degree of esterification, the better the hydrophilicity, and conversely the stronger the lipophilicity. Polyglycerol esters typically have an HLB value of 2-16. |
| Application | 1. When added to ice cream, the components can be mixed evenly to form a fine pore structure, large expansion rate, delicate taste, lubrication, not easy to melt. 2, used for candy, jelly, etc. to prevent the separation of cream, moisture, anti-stick, improve the effect of taste. Play a role in reducing viscosity in chocolate, prevent frost. 3, for fat-containing, protein-containing beverages, as emulsifiers and stabilizers, can prevent stratification, extend shelf life. 4, in margarine, butter, shortening, can prevent the separation of oil and water, improve smearing, can also be used as oil Crystal prevention agent. 5, added to dairy products, can improve its quick solubility. 6, add meat products such as sausage, lunch meat, meat balls, fish fillings, etc., can prevent the starch of the filling material retrogradation, aging, at the same time can make the fat raw material better dispersion, easy processing, inhibition of water, shrinkage or hardening. |
| Product characteristics | polyglycerol fatty acid esters are prepared by the reaction of fatty acids and their derivatives with polyglycerol, it can be completely biodegradable. Because of its excellent emulsification, foam, Crystal adjustment and antibacterial properties, it is widely used in food, medicine and cosmetics, which are directly related to the national health industry and other industrial fields. Polyglycerol fatty acid ester source of natural, biodegradable, high safety, and has a variety of varieties, multi-functional, nature can be adjusted and other advantages, can meet a variety of application needs, a wide range of applications, in line with the food emulsifier green, safe, it has broad application prospects. |
| function | World Health Organization (WHO) FAO, Joint Expert Committee on Food Additives the allowable daily intake (ADI value) of polyglycerol fatty acid esters was established as 25 mg/kg body mass. In 2017, the panel of food additives of the European Food Safety Authority (EFSA) re-evaluated the safety of polyglycerol fatty acid esters as food additives. Polyglycerol fatty acid esters can be almost completely hydrolyzed into polyglycerol and fatty acids in the gastrointestinal tract, and no adverse reactions of polyglycerol and fatty acids have been found in the existing studies. Side effects of polyglycerol fatty acid esters were also not observed in short-term subchronic or chronic toxicity studies, with the highest dose tested being 9 000 mg/(kg body mass) and 2 500 mg/(kg body mass). Based on the existing research results, polyglycerol fatty acid esters have not been found to have genetic toxicity and reproductive toxicity. Therefore, the expert group believes that polyglycerol fatty acid ester as a food additive in the current use and use of the scope of the safety issues, do not need to specify the ADI value. |
| safety | World Health Organization (WHO) FAO, Joint Expert Committee on Food Additives the allowable daily intake (ADI value) of polyglycerol fatty acid esters was established as 25 mg/kg body mass. In 2017, the panel of food additives of the European Food Safety Authority (EFSA) re-evaluated the safety of polyglycerol fatty acid esters as food additives. Polyglycerol fatty acid esters can be almost completely hydrolyzed into polyglycerol and fatty acids in the gastrointestinal tract, and no adverse reactions of polyglycerol and fatty acids have been found in the existing studies. Side effects of polyglycerol fatty acid esters were also not observed in short-term subchronic or chronic toxicity studies, with the highest dose tested being 9 000 mg/(kg body mass) and 2 500 mg/(kg body mass). Based on the existing research results, polyglycerol fatty acid esters have not been found to have genetic toxicity and reproductive toxicity. Therefore, the expert group believes that polyglycerol fatty acid ester as a food additive in the current use and use of the scope of the safety issues, do not need to specify the ADI value. |
| identification test | solubility insoluble in water, soluble in ethanol. According to the 0T-42 method. Fatty Acid Test (IT-16-1) was positive. Note 5~20 anal l on the chromatographic paper (eg whatman No.3) next to the glycerol control stain in the aqueous layer obtained from the fatty acid test, by descending chromatography, with a mixture of isopropyl alcohol and water (90:10) to expand 36H, glycerin mottling a 40cm, and when using potassium permanganate acetone, or silver nitrate ammonia spray color spectrum paper, A polyglycerol-like stain appears continuously below the glycerol stain. |
| toxicity | ADI 0~25 (applicable to average bond length less than three glycerol units; FAO/WHO,2001). Safe for use in food (FAD,§ 172.854,2000). |
| usage limit | FAO/WHO(1984,g/kg): margarine 5; Cold drink 10.GB 2760-2001: lactic acid bacteria beverage, vegetable protein beverage, ice cream, ice cream, Popsicle, potato chips, fried small food and starch and seasoning for fried small food, all 10G/k. |
| Use | as W/o-type food emulsifier, with good dispersion, emulsification, China can be used for ice cream, the maximum amount used was 3.0g/kg, and the maximum amount used in bread and cake was 0.1g/kg. |
| production method | is synthesized in two steps: the first step, in the presence of a small amount of alkaline catalyst (such as NaOH, KOH, LiOH, etc.) at a high temperature of 200~300 ℃, 5kg of sodium hydroxide is added to 500kg of refined glycerol, condensation at 260 deg C for 24h, into the CO2 gas stirring to remove the generated water; Then at 220~225 deg C and 267kPa into the inert gas, distilled off unreacted glycerol, finally, it was cooled under the protection of nitrogen. In the second step, 450kg of stearic acid and 485kg of tripolyglycerol were mixed and stirred, and the esterification reaction was carried out at 220~230 ° C. For 2H, then cooled in CO2 gas flow to separate a small amount of unreacted triglycerol, immediate product |
Last Update：2024-04-09 02:00:10
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Raw Materials for Polyglycerol fatty acid esters