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Polyglycerol polyricinoleate (PGPR), E476, is an emulsifier made from glycerol and fatty acids (usually from castor bean, but also from soybean oil).In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin [2] to reduce viscosity.
In polymer chemistry, emulsion polymerization is a type of radical polymerization that usually starts with an emulsion incorporating water, monomers, and surfactants.The most common type of emulsion polymerization is an oil-in-water emulsion, in which droplets of monomer (the oil) are emulsified (with surfactants) in a continuous phase of water.
Monoglycerides and diglycerides are types of glycerides both naturally present in food fats, [2] including various seed oils; [3] however, their concentration is usually low and industrial production is primarily achieved by a glycerolysis reaction between triglycerides (fats/oils) and glycerol, [4] followed by purification via solvent-free molecular distillation.
Furthermore, only about 12 percent of phosphatidylcholine is actually choline. This adds up to a choline content of approximately 4 percent for lecithin. For example, 10 grams of lecithin has 2,500mg of phosphatidylcholine. [21] [19] Phosphatidylcholine is approximately 13.7% choline; as such, about 342mg of choline is present per 10 grams of ...
Note 3: The diameters of the droplets constituting the dispersed phase usually range from approximately 10 nm to 100 μm; i.e., the droplets may exceed the usual size limits for colloidal particles. Note 4: An emulsion is termed an oil/water (o/w) emulsion if the dispersed phase is an organic material and the continuous phase is
The fewer free hydroxyl groups and the more lipophilic fatty acids, the less hydrophilic the resulting sucrose ester becomes. Sucrose esters' HLB values can range from 1-16. Low HLB (3.5-6.0) sucrose esters act as a water-in-oil emulsifier while high HLB (8-18) sucrose esters act as an oil-in-water emulsifier. [1]
Glycerol monostearate, commonly known as GMS, is a monoglyceride commonly used as an emulsifier in foods. [3] It takes the form of a white, odorless, and sweet-tasting flaky powder that is hygroscopic. Chemically it is the glycerol ester of stearic acid. It is also used as hydration powder in exercise formulas.
Nonylphenol can be produced industrially, naturally, and by the environmental degradation of alkylphenol ethoxylates. Industrially, nonylphenols are produced by the acid-catalyzed alkylation of phenol with a mixture of nonenes.
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