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聚甘油蓖麻醇酸酯(PGPR)

    

源叶
S28260 一键复制产品信息
蓖麻酸聚甘油酯
聚甘油蓖麻醇酸酯(PGPR)
货号 规格 价格 上海 北京 珠海 重庆 武汉 购买数量
S28260-500g

¥160.00

>10 1 2 6 -
S28260-500g*20

¥2240.00

货期:2-3天 - - - -

产品介绍

 聚甘油蓖麻醇酸酯(PGPR)

 

聚甘油蓖麻醇酯,又可称为交酯化蓖麻酸聚甘油酯,可由聚甘油与缩合的蓖麻油脂肪酸酯化而得

不溶于水和乙醇。溶于乙醚、烃类及卤代烃。

 

高度粘稠的黄色至棕色液体。

 

本品属W/O型表面活性剂,可作为乳化剂、稳定剂、增稠剂、抗结剂使用,广泛应用于食品、化妆品领域。

本品属W/O型表面活性剂,其亲油基团为缩聚蓖麻油酸,亲水基团为聚甘油基团,在油脂中的溶解性良好,可作为乳化剂、稳定剂、增稠剂、抗结剂使用,广泛应用于食品(巧克力及其制品、冰激凌糖衣等)、化妆品领域。

其最重要的特性是能降低巧克力浆料的粘度,不会形成晶体,从而提高其流动性;与卵磷脂混合使用有良好的协同作用,可显著降低巧克力的剪切应力降低可可脂和代可可脂的用量,减薄巧克力涂层厚度和易加工性;使巧克力及其制品在充填铸模过程中所产生的小气泡易于排出,避免了产品出现空洞及气孔现象;减少有效挂浆、成型需要的巧克力量;加快巧克力的注模速度;提高产品的易加工性,使饼干的巧克力糖衣厚薄均匀,且糖衣更薄且平坦,使包裹的空气更易释放;在潮湿环境下,增加巧克力涂层的低温附着性,使冰淇淋的巧克力糖衣迅速形成,并加速其粘连性,增加附着力,减少微小气孔。

如:在巧克力中加入0.3%的聚甘油蓖麻醇酯和0.3%的卵磷脂,其剪切应力约可降低50%,或将0.2%聚甘油蓖麻醇酯与0.5%的卵磷脂使用,可降低可可脂用量约8%,减薄巧克力涂层的厚度,提高易加工性。

用量:使用在食品中,用于冰淇淋糖衣,一般用量为0.1%-0.4%,用于牛奶巧克力,0.2%左右,或按照《食品添加剂使用卫生标准》GB2760规定。

储存条件: RT
用途: 可作为乳化剂、稳定剂、增稠剂、抗结剂使用,广泛应用于食品、化妆品领域。
注意: 部分产品我司仅能提供部分信息,我司不保证所提供信息的权威性,仅供客户参考交流研究之用。

参考文献(33篇)

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[IF=8.5] Miaomiao Han et al."Enhancement of stability and controlled release of phycocyanin via W1/O/W2 double emulsions prepared with propylene glycol alginate and whey protein isolate."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Jun;313:144238 11. [IF=7.7] Yue Hu et al."Water-in-oil-in-water (W/O/W) emulsions with antioxidant and bacteriostatic capabilities: A preliminary exploration of food preservation films."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Dec;283:137657 10. [IF=3.7] Meimiao Chen et al."Interfacial Dynamics and Environmental Responsiveness of Double Emulsions Stabilized by Zein Particles and Surfactant Using Microfluidic Techniques."LANGMUIR.2024;XXXX(XXX):XXX-XXX 9. [IF=11] Bohan Sun et al."Tethering pH-Induced Structural Modifications of Ovomucin to Stabilize W1/O/W2 Double Emulsions for Enhanced Protection of Companilactobacillus crustorum MN047."FOOD HYDROCOLLOIDS.2025 Jan;:111060 8. 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