Emulsifier
Premium Food Grade Emulsifier for Industrial Applications
Our high-quality Emulsifier is specially formulated for food processing, cosmetics, and pharmaceutical industries. With over 15 years of production experience, we guarantee consistent performance in all your emulsification needs.
Key Specifications
- Chemical Name: Polyglycerol Polyricinoleate (PGPR)
- Appearance: Viscous yellow to amber liquid
- HLB Value: 3.5-4.5 (Hydrophilic-Lipophilic Balance)
- Viscosity: 500-800 cP at 25°C
- Solubility: Soluble in fats and oils, insoluble in water
- Flash Point: >200°C
- Packaging: 25kg plastic drums or customized packaging available
| Parameter | Standard Value | Testing Method |
|---|---|---|
| Acid Value (mg KOH/g) | ≤ 6.0 | GB/T 5530 |
| Peroxide Value (meq/kg) | ≤ 10.0 | GB/T 5538 |
| Saponification Value (mg KOH/g) | 140-170 | GB/T 5534 |
| Moisture Content (%) | ≤ 1.0 | GB/T 6283 |
| Heavy Metals (as Pb, ppm) | ≤ 5.0 | GB/T 5009.74 |
Applications of Our Emulsifier
The Emulsifier is widely used in:
- Chocolate production (reduces viscosity and improves flow properties)
- Margarine and spreads (creates stable water-in-oil emulsions)
- Bakery products (improves dough handling and shelf life)
- Ice cream (creates smooth texture and prevents ice crystal formation)
- Cosmetics (stabilizes oil-water mixtures in creams and lotions)
Frequently Asked Questions About Emulsifier
Q: What is the recommended dosage of Emulsifier in chocolate production?
A: For chocolate applications, we typically recommend using 0.1-0.5% of Emulsifier by weight of the total chocolate mass. The exact dosage depends on the specific recipe and desired viscosity reduction. Start with 0.3% as a baseline and adjust according to your processing requirements.
Q: How does Emulsifier compare to lecithin in food applications?
A: While both are emulsifiers, our product offers several advantages over standard lecithin. It provides better viscosity reduction in chocolate (up to 30% more effective), creates more stable emulsions in margarine, and has higher heat stability. Unlike lecithin which is limited to about 1% usage, our Emulsifier can be used at lower concentrations while delivering superior results.
Q: What is the shelf life of Emulsifier and how should it be stored?
A: Our Emulsifier has a shelf life of 24 months when stored properly in its original sealed container at temperatures between 10-30°C. Avoid direct sunlight and excessive heat. Once opened, we recommend using within 6 months for optimal performance. The product may thicken slightly over time but can be gently warmed (max 40°C) and mixed before use if needed.
Technical Advantages
| Feature | Benefit | Application Impact |
|---|---|---|
| High HLB stability | Creates stable emulsions even under temperature fluctuations | Reduces product separation in margarines and spreads |
| Low dosage requirement | Cost-effective solution with small quantities needed | Lowers production costs without sacrificing quality |
| Excellent thermal stability | Maintains functionality during high-temperature processing | Ideal for baked goods and chocolate tempering |
| Non-GMO and plant-based | Meets clean label and vegetarian requirements | Wider market acceptance and regulatory compliance |
Safety and Regulatory Information
Our Emulsifier complies with all major international food safety standards:
- FDA 21 CFR 172.854 (USA)
- Commission Regulation (EU) No 231/2012 (Europe)
- GB 2760-2014 (China)
- FSANZ Standard 1.3.1 (Australia/New Zealand)
More Emulsifier Questions Answered
Q: Can Emulsifier be used in organic food production?
A: Our standard Emulsifier product is not certified organic, but we do offer an organic-certified version (available upon request) that meets USDA/NOP and EU organic standards. The organic variant uses certified organic raw materials and processing aids throughout production.
Q: What is the difference between water-in-oil and oil-in-water Emulsifiers?
A: Our Emulsifier is primarily a water-in-oil (W/O) type, meaning it helps disperse water droplets in a continuous oil phase. This makes it ideal for applications like margarine or chocolate. Oil-in-water (O/W) emulsifiers work in the opposite way (oil droplets in water) and are typically used in products like milk or mayonnaise. The HLB value indicates which type a particular emulsifier favors - lower HLB (3-6) for W/O, higher HLB (8-18) for O/W.
Q: Does Emulsifier affect the taste of final products?
A: When used at recommended levels, our high-purity Emulsifier is virtually tasteless and will not impart any noticeable flavor to your products. In some applications like chocolate, it may actually help enhance flavor release. We conduct regular sensory testing to ensure our Emulsifier meets the strictest flavor-neutral standards required by premium food manufacturers.