O/W and W/O Emulsifier
The appearance of polyglycerides ranges from yellowish oily liquids to waxy solids, depending on the fatty acids they bind to.
Its greatest characteristic is that it is quite stable under acidic conditions, has good heat stability, is not easy to hydrolyze, and has a wide range of HLB value. It can not only prepare water-in-oil (W/O) (HLB ≤6), but also prepare oil-in-water (O/W) (HLB≥7) emulsifier.
Polyglycerol ester of fatty acids are in good emulsification, solubilization, and fraction, dispersion, stability, thickening, defoaming capability and it can aalso be widely used in various kinds of yoghurt, sour cream, acidic beverage and mayonnaise.
When polyglyceride is used independently or in combination with other emulsifiers, it has good aeration effect. Oliphilic polyglyceride can inhibit crystallization. Polyglyceryl esters with different degree of polymerization and esterification can inhibit or promote the crystallization of the same product. Polyglycerol esters with high HLB value can be used as water insoluble oleophilic solvents, can form complex with starch, and can improve starch quality.