CAS No.: 29894-35-7
Molecular Formula: C27H52O9
Appearance: Yellow oil liquid
|Appearance||Yellow oil liquid||Qualified|
|Saponification value (mg KOH/g)||165–190||181|
|Iodine (g I2/100g)||70-150||89|
|Residue (%)||≤ 2.0||0.9|
|Pb ‰||≤ 0.005||0.0001|
|As ‰||≤ 0.002||None|
|Freezing point (℃)||≤ 6||Qualified|
1.Emulsification, disperse, stabilize and even foam etc.
2.As a W/O surfactant, it can be widely used as emulsifier, stabilizer, thickener and anticoagulant in food (chocolate and its products, ice cream icing, etc.)and cosmetics.
3.It can reduce the viscosity of chocolate slurry and not form crystals, thus improving its fluidity
4.Used with lecithin having good synergy, can significantly reduce the amount of cocoa butter and cocoa butter substitute and reduce the thickness of chocolate coating;
5.The small bubbles produced during the filling and casting process of chocolate and its products are easy to be discharged, thus avoiding the appearance of cavitation and stomata;
6.Reduce the amount of chocolate needed for effective slurry and molding
7.The shear stress can reduce about 50% when 0.3% of PGPR and 0.3% of lecithin. Cocoa butter consumption can be reduced by about 8% and the processability improved significantly when 0.2% of PGPR and 0.5% of lecithin used, also the chocolate coating is thinner.
Polyglyceryl-3RicinoleatePackaging and Shipping
25 KG 200KG/Drum
Stored in cool dry ventilated place away from heat and light