b
Thank You！
Your requirement has been sent, we will contact you quickly!
Sent Failed！
Try again!
Polyglycerol fatty acid ester is a polyhydroxy ester non-ionic surfactant, referred to as polyglycerol ester for short. Its HLB value is 3 ~ 13. It can be used as O / W or w / O emulsifier. It is non-toxic, harmless and biodegradable. It is an efficient and safe additive. The HLB value of polyglycerides can be adjusted by changing the length of glycerol chain, the degree of substitution of fatty acids and the types of fatty acids. The main functions of triglyceride monostearate are emulsification, viscosity adjustment, crystallization adjustment, quality improvement, antibacterial and so on. Polyglycerides with high HLB value are substitutes for Tween series products. They can be used in baked foods, butter, salad dressing, icing, filling materials and vegetable fat fresh cream.
Index | Standard (Gb13510-1992) | Inspection results |
Appearance (20 ° C) | Light yellow waxy solid | Light yellow waxy solid powder |
Melting point / ° C | 53~58 | 57.0 |
Acid value (mg KOH / g) ≤ | 5.0 | 0.85 |
Iodine value (g / 100g) ≤ | 3.0 | 0.42 |
Saponification value (mg KOH / g) | 120~135 | 128.0 |
Sulfuric acid ash /% ≤ | 1.0 | 0.1 |
Lead (Pb,%)< | 0.001 | < 0.001 |
Arsenic (As,%)< | 0.003 | < 0.0003 |
Polyglycerol fatty acid ester is a polyhydroxy ester non-ionic surfactant, referred to as polyglycerol ester for short. Its HLB value is 3 ~ 13. It can be used as O / W or w / O emulsifier. It is non-toxic, harmless and biodegradable. It is an efficient and safe additive. The HLB value of polyglycerides can be adjusted by changing the length of glycerol chain, the degree of substitution of fatty acids and the types of fatty acids. The main functions of triglyceride monostearate are emulsification, viscosity adjustment, crystallization adjustment, quality improvement, antibacterial and so on. Polyglycerides with high HLB value are substitutes for Tween series products. They can be used in baked foods, butter, salad dressing, icing, filling materials and vegetable fat fresh cream.
CRO
