EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
Overview | as a class of glyceryl fatty acid ester series emulsifier, the emulsifying performance of polyglyceryl-2 stearate is much superior to that of monoglyceryl fatty acid ester, the reason is that polyglycerol -2 stearate has more hydrophilic hydroxyl groups, and its hydrophilicity increases with the increase of the degree of polymerization of glycerol, study on emulsifying properties of polyglycerol -2 stearate emulsifier lipophilicity varies with different fatty acid alkyl groups, so a series of HLB values (1-20) can be obtained by changing the degree of polymerization of glycerol, the type of fatty acid and the degree of esterification. |
properties | polyglycerol -2 stearate is also quite stable in acidic and alkaline environment, and is not prone to hydrolysis; when the salt content is high, it also has good emulsifying performance. It can be compounded with other emulsifiers and has good synergistic effect. |
Application | polyglycerol -2 stearate has a good antibacterial effect on bacteria, mold, yeast has a strong antibacterial effect. In addition, polyglycerol -2 stearate is a natural source, good biodegradability, high safety of new emulsifier. |
trait | dimeric Glycerol monostearate is yellow semi-solid wax, acid resistant, insoluble in water, can be dispersed in water, dissolved in ethanol and other organic solvents and oil saponification value 91mg/kg Koh/g, Hydroxyl value of 457,HLB value of 11.3. Good hydrophilic properties, its performance is similar to Tween 80, at 120 ℃ acidic conditions, has a unique emulsion stability. |
Use | dimeric Glycerol monostearate may be used as an emulsifier and stabilizer. Dosage: used for 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, the maximum use of 10g/kg. |
application range | dosage of diglyceryl monostearate: used for lactic acid bacteria beverage, vegetable protein beverage, ice cream, ice cream, Popsicle, potato chips, fried foods and for fried foods starch and seasoning, the maximum use of 10 g/kg. |