Polyglycerol monolaurate (PGL) is a hyper emulsifier. It is the product from esterification of polyglyceryl and lauric acid, considered as polyhydric alcohols. Appeals in the color of light yellow, has the smell from slightly charred and slightly sweet. Can be decomposed in water with heat. Stays in turbid when dissolved in glycerol. PGL is a O / W emulsifier, has strong foaming and stability which can increase the beating rate of cream. Widely applied in shortening, ice-cream, gluten and diary, etc.
PGL has strong immune to bacterial, fungus, and yeast, therefore it is bacteriostasis, can be a substitute of sodium benzoate and potassium sorbate as preservatives, making product healthier and more natural. Glyceride and polyglycerol is approved to add directly in consumption food according to the regulation FDA has issued on March 23rd, 2006.
Chemical name:
Polyglycerol monolaurate (PGL)
Physical:
Light yellow vicious liquid, slight smell of grease; dissolved in water and ethanol.
Quality standards:
GB1886.178-2016（force GB）
1). Acid value KOHmg/g | ≤12.0 |
2). Saponnification value KOHmg/g | 120～160 |
3). Iodine value （gI2/g） | ≤3.0 |
4). Ignition residue （％） | ≤1.5 |
5). Heavy metal（Pb）（mg/Kg） | ≤2.0 |
6). HLB value | 10.5 |
Product application:
1. In ice-cream: can improve the plasticity of fat and oil, prevent fat and oil from separation, prevent grease and water from oozing, improve the crystal structure and inhibit grease crystallization. Prevent splashes when grease is being fried, and develop the elongation and dispersion.
2. Meat product: in the manufacture of sausage, lunch meat, meat ball, fish ball, stuffing, it will need starch as filler, adding PGL can prevent the starch from going retrogradation, and overburn. Meanwhile because of the emulsification, fat and oil are better disperse, which makes it easier to process. Inhibiting the product to soak, shrink, and ossify, prolong the shelf life effectively.
3. PGL has strong immune to bacterial, fungus, and yeast, therefore it is bacteriostasis, can be a substitute of sodium benzoate and potassium sorbate as preservatives, making product healthier and more natural.
Usage and dosage:
Usage: Put the product into water or oil (approximately 1:3), heat up to 60℃ or above, stir to disperse and dissolve before use. In aqueous solutions, can be added with other materials concurrently, stir and dissolve, emulsify at the temperature above 60℃.
Dosage: 0.2%~0.5%.
Shelf life: 18 months.
Packed in 25kg/barrel.
