COSROMA

COSROMA

Polyglyceryl-10 Oleate

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  • Views:91
  • INCI Name: Polyglyceryl-10 Oleate
  • CAS No.: 9007-48-1;79665-93-3
  • Purity: 97% min
  • Package: 20kg, 200kg
  • Product Manual:Polyglyceryl-10 Oleate has the functions of emulsifying, dispersing, stabilizing, conditioning and controlling viscosity.
BASIC INFO


Polyglyceryl-10 Oleate is a highly hydrophilic emulsified, dispersed, condensed, stabilizer. It has the functions of emulsifying, dispersing, stabilizing, conditioning and controlling viscosity, and it is safe in green, non-irritating to the skin and water-soluble.

Polyglyceryl-10 Oleate has good emulsifying and dispersing properties, and still has good emulsifying properties under acidic conditions. It can be applied to lactic acid bacteria beverages, vegetable protein beverages, ice cream, ice cream and other fields.

Adopting proprietary decolorization and deodorization process, the product quality is better and the performance is stable.

Polyglyceryl-10 Oleate can be used as a moisturizer, emulsifier, stabilizer or cleaning ingredient in detergents, shampoos, lipsticks, hair creams, mousses and emulsified flavors.

Widely used in cosmetics, food, feed, as well as lubrication, paint, paint, leather, textile, paper and so on.

The emulsifier is applied to baked foods such as bread, biscuits, cakes, etc., so that the fat and sugar can be more evenly distributed in the dough, the expansion volume is increased, the mouthfeel is soft and delicate, and the preservation time can be prolonged.

The emulsifier can increase the expansion rate of the ice cream, and can also make the mouth feel finer and more lubricious.

The emulsifier is added to the rice flour product to make the moisture permeability good, increase the whiteness and flexibility of the rice flour, and improve the mouthfeel.

The emulsifier is used in beverages containing oil or protein, such as peanut milk, cocoa milk, almond milk and the like, which can improve solubility and stability and prolong shelf life.

The emulsifier is used for inflating in non-liquid fat, reducing the specific gravity of the material, and can be applied to candy and chocolate.

Specifications:

Appearance

Light yellow viscous liquid

Freezing point

≤0℃

HLB(Calculation value)

14

Acid value

≤2.0mgKOH/g

Saponificaiton value

60.0-80.0mgKOH/g

Hydroxyl value

140.0-160.0mgKOH/g

Iodine value

≥15.0g I2/100g

Purity (HPLC)

≥97.0%

Residue

≤3.0%

Pb

≤0.005‰

As

≤0.002‰


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