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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 the paint industry, it forms protective coatings for surfaces with painting and printing ink, helps as a rust inhibitor, is a colour intensifying agent, catalyst, conditioning aid modifier, and dispersing aid; it is a good stabilizing and suspending agent, emulsifier, and wetting agent, helps in maintaining uniform mixture of several ...
Mono- and diglycerides of fatty acids (E471) refers to a naturally occurring class of food additive composed of diglycerides and monoglycerides used as an emulsifier in foods such as infant formula, fresh pasta, jams and jellies, chocolate, creams, baked goods, and more. [1] It is also used as a fruit coating agent.
Lecithin, monoglycerides, diglycerides, and DATEM are considered emulsifiers. They disperse fat more evenly throughout the dough, helping it to trap more of the CO 2 produced by yeast. [29] Lecithin added at a rate of 0.25-to-0.6% of the flour weight acts as a dough conditioner. [30] Based on total weight, egg yolk contains about 9% lecithin. [31]
emulsifier, stabilizer 431 E U polyoxyethylene (40) stearate: emulsifier 432 E U polysorbate 20: emulsifier 433 A E U polysorbate 80: emulsifier 434 E U polysorbate 40: emulsifier 435 A E U polysorbate 60: emulsifier 436 A E U polysorbate 65: emulsifier 440 A E U pectin: vegetable gum, emulsifier 441 U
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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.
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