Product Details
glycerol-and-soya-fatty-acids.html">Fatty acids, coco, esters with cottonseed-oil fatty acids, polyglycerol and soya fatty acids CAS#67784-82-1
Polyglycerol fatty acid ester is a green, safe, multi-functional non-ionic emulsifier. It is approved as a food additive by FAO/WHO, EU, USA, Japan, China and other authorities. Its structure and properties depend on polyglycerol polymerization degree, fatty acid type and esterification degree. Fatty acid carbon chains are typically 6–18, saturated or unsaturated, linear or branched. Esterification yields mono-, di-, and polyesters, forming a versatile series to meet diverse application needs.
Parameters
| Product Name: | Fatty acids, coco, esters with cottonseed-oil fatty acids, polyglycerol and soya fatty acids |
| Synonyms: | Polyglycerol Esters of Fatty Acids (PGE); Polyglycerol fatty acid esters; coco; esters with cottonseed-oil fatty acids; polyglycerol and soya fatty acids; Decaglyceryl Dipalmitate; Polyaldo(R) HGMP KFG |
| CAS: | 67784-82-1 |
| MF: | (C3H8O3 |
| MW: | 0 |
| EINECS: | 211-708-6 |
| Product Categories: | |
| Mol File: | Mol File |
Chemical Properties & Safety
EPA Substance Registry System: Fatty acids, coco, esters with cottonseed-oil fatty acids, polyglycerol and soya fatty acids (67784-82-1)
Safety Informaleic-anhydride.html">mation
MSDS Information
Usage And Synthesis
| Chemical Properties | Waxy Tan to light brown solid |
| Characteristics | Polyglycerol ester can be powder, solid or mucus; color white to yellow. Low water sensitivity, good thermal stability, acid and salt resistance. Higher polymerization, shorter chain, lower esterification improve hydrophilicity. HLB: 2–16. |
| Uses | Polyaldo(R) HGMP KFG serves as polysorbate replacer, crystal inhibitor, and mild food surfactant with few usage limits; alternative to polysorbate 60. |
Preparation Products And Raw materials
Raw materials: Polyglycerine
Product Application
1. Ice cream: ensures uniform mixing, fine pore structure, high overrun, smooth taste, slow melting.
2. Candy & jelly: prevents cream/water separation, resists sticking, improves texture.
3. Chocolate: reduces viscosity, prevents blooming.
4. Fat/protein beverages: acts as emulsifier and stabilizer, prevents layering, extends shelf life.
5. Margarine/butter/shortening: prevents oil-water separation, improves spreadability, inhibits crystal formation.
6. Dairy products: enhances instant solubility.
7. Meat products (sausage, canned meat, meatballs, fish paste): prevents starch
