聚甘油蓖麻醇酸酯(PGPR) - Names and Identifiers
聚甘油蓖麻醇酸酯(PGPR) - Physico-chemical Properties
| Storage Condition | Room Temprature |
| Use | It can be used as emulsifier, stabilizer, thickener and anti-caking agent, and is widely used in the fields of food and cosmetics. |
聚甘油蓖麻醇酸酯(PGPR) - Reference
| Reference Show more | 1. [IF=7.514] Miao Hu et al."Co-encapsulation of (–)-epigallocatechin-3-gallate and quercetin in double emulsion hydrogel beads: Microstructures, functional properties, and digestion behaviors."Food Chem. 2022 Mar;373:131427 |
聚甘油蓖麻醇酸酯(PGPR) - Introduction
Polyglycerol ricinoleate (PGPR) Polyglycerol ricinoleate, also known as cross-esterified polyglycerol ricinoleate, can be esterified by polyglycerol and condensed castor oil fatty acids to become insoluble in water and ethanol. Soluble in ether, hydrocarbons and halogenated hydrocarbons. Highly viscous yellow to brown liquid. This product is a W/O type surfactant, which can be used as emulsifier, stabilizer, thickener, anti-caking agent, and is widely used in the fields of food and cosmetics. This product is a W/O type surfactant, its lipophilic group is polypolycastor oleic acid, and the hydrophilic group is polyglycerol group. It has good solubility in oils and fats. It can be used as emulsifier, stabilizer, thickener, anti-caking agent, and is widely used in food (chocolate and its products, ice cream sugar coating, etc.), cosmetics field. Its most important feature is that it can reduce the viscosity of the chocolate slurry without forming crystals, thereby improving its fluidity; mixed with lecithin has a good synergistic effect, which can significantly reduce the shear stress of chocolate and reduce cocoa butter and substitute The amount of butter reduces the thickness of the chocolate coating and is easy to process; makes the small bubbles generated by the chocolate and its products during the filling of the mold easy to discharge, avoiding the phenomenon of cavities and pores in the product; reduce the amount of chocolate required for effective hanging and molding; speed up the injection molding speed of chocolate; improve the ease of processing of the product, make the chocolate icing thickness of the biscuit uniform, and the icing is thinner and flatter, making the wrapped air easier to release; in a humid environment, Increase the low-temperature adhesion of the chocolate coating, make the chocolate icing of ice cream form quickly, accelerate its adhesion, increase adhesion, and reduce tiny pores. For example, adding 0.3% polyglycerol ricinol ester and 0.3% lecithin to chocolate can reduce the shear stress by about 50%, or using 0.2% polyglycerol ricinol ester and 0.5% lecithin can reduce the amount of cocoa butter by about 8%, reduce the thickness of the chocolate coating and improve easy processability. Dosage: used in food, used for ice cream icing, the general dosage is 0.1%-0.4%, used for milk chocolate, about 0.2%, or in accordance with the "Hygienic Standard for the Use of Food Additives" GB2760.
Last Update：2022-10-16 17:40:22