PGPR yog dab tsi hauv Chocolate Bar?

Lub npe tag nrho ntawm PGPR e476 yog Polyglycerol polyricinoleate. PGPR 476 yog ib qho emulsifier ua los ntawm cov tshuaj tiv thaiv ntawm glycerin thiab fatty acids. PGPR emulsifier feem ntau pom muaj nyob rau hauv chocolates los txhim kho kev ntxhib los mos thiab qhov ncauj. Kab lus no feem ntau hais txog kev siv PGPR hauv chocolate, nrog rau cov yam ntxwv thiab keeb kwm ntawm PGPR emulsifier.

 

PGPR e476 yog dab tsi?

 

PGPR sawv cev rau polyglycerol polyricinoleate. Polyglycerol Polyricinoleate esters (E476) yog tsim los ntawm cov tshuaj esterification ncaj qha ntawm polyglycerol thiab polyricinoleate. e476 emulsifier yog W / O hom surfactant nrog zoo solubility hauv roj thiab rog. PGPR hauv cov khoom noj tuaj yeem siv tau ntau yam ua emulsifier, gelling agent, thiab thickener hauv chocolate thiab nws cov khoom, kis, margarine, ice cream icing, thiab lwm yam. Txawm li cas los xij, daim ntawv thov tseem ceeb tshaj plaws ntawm PGPR emulsifier yog nyob rau hauv kev lag luam chocolate.

 

Emulsifier e476 yog dab tsi?

 

PGPR 476 yog tsim los ntawm esterifying polyglycerol nrog condensed castor roj fatty acids los ntawm cov txheej txheem peb-theem. Thawj kauj ruam yog kev npaj ntawm polyglycerol. Nws yog tsim los ntawm cua sov glycerol kom siab tshaj 200 degree nyob rau hauv lub hav zoov ntawm ib tug alkaline catalyst, yog li tsim polyglycerol. Qhov thib ob theem yog condensation ntawm castor roj fatty acids. Nws yog cua sov ntawm castor roj fatty acids kom siab tshaj 200 degree los tsim esterified ricinoleic acid chains ntawm qhov ntev sib txawv. Qhov thib peb kauj ruam yog esterification. Tom qab thawj ob kauj ruam, PGPR ntawm ntau cov saw ntev yog tsim los ntawm ester-piv polyglycerol nrog ricinoleic acid.

 

Cov yam ntxwv ntawm PGPR e476

 

PGPR e476 yog cov kua nplaum uas muaj xim zoo nkauj, uas yog soluble hauv cov roj thiab cov rog thiab insoluble hauv dej txias. Nws yog ib qho muaj zog lipophilic W / O emulsifier. Nws yog feem ntau pom nyob rau hauv chocolate thiab confectionery sectors.

 

PGPR emulsifier muaj ob pawg hydrophilic thiab hydrophobic. Qhov ntawd txhais tau hais tias ib feem ntawm cov molecule yuav ua ke nrog dej thiab lwm qhov yuav khi nrog cov roj ntawm cov khoom, yog li muab cov khoom zoo viscosity.

 

PGPR hauv zaub mov nws tus kheej tsis muaj ntxhiab tsw tshwj xeeb. Tsis tas li ntawd, PGPR emulsifier muaj qhov zoo thermal stability thiab feem ntau siv ua ke nrog soya lecithin e322.

 

Dab tsi yog Cov txiaj ntsig ntawm PGPR hauv Chocolate?

 

1. Viscosity Reducer

 

PGPR e476 ua haujlwm ua lub viscosity reducer hauv cov khoom lag luam cocoa thiab ua chocolate. Vim nws cov thermal stability zoo kawg nkaus, PGPR 476 tuaj yeem txo cov viscosity ntawm cov khoom qab zib hauv cov av ntub. Tsis tas li ntawd, PGPR hauv cov khoom noj muaj peev xwm txo qis qhov tshwm sim ntawm cov muaju los ntawm kev txo cov viscosity ntawm cov qhob noom xim kasfes, yog li pab txhim kho cov kua dej ntawm cov khoom qab zib thiab ua kom yooj yim rau kev sib txuas thiab molding ntawm chocolate. Ntxiv ib qho me me ntawm polyglycerol esters ntawm kev txaus siab ricinoleic acid (PGPR) rau cov qhob noom xim kasfes tuaj yeem ua kom pom tseeb ntawm cov khoom qab zib ntawm cov khoom qab zib thiab txo cov nyiaj ntawm cocoa butter.

 

2. Tshem tawm cov npuas npuas thiab qhov hws

 

PGPR e476 muaj qhov ua tau zoo tshaj plaws tso tawm. Thaum lub sij hawm txhaws thiab molding ntawm cov khoom chocolate, PGPR emulsifier ua rau nws yooj yim dua rau tshem tawm cov npuas me me, yog li tsis txhob muaj cua npuas thiab cua qhov hauv cov khoom chocolate. Cov qhob noom xim kasfes uas ua rau hauv txoj kev no zoo nkauj dua hauv cov tsos thiab ntau muag thiab qab nyob rau hauv saj.

 

3. Zoo Synergy nrog Soya Lecithin e322

 

Sib nrug los ntawm PGPR 476, lwm emulsifier nquag siv hauv chocolate yog soya lecithin. Nws feem ntau muab tau los ntawm cov taum pauv. PGPR hauv cov khoom noj muaj txiaj ntsig zoo sib xyaw nrog soya lecithin e322, yog li peb feem ntau pom lawv hauv cov npe ntawm cov khoom xyaw ntawm cov khoom qab zib. Liquid soy lecithin thiab PGPR emulsifier muaj cov khoom siv rheological ntxiv. Kev sib koom ua ke ntawm lawv yog li tsim nyog los txo cov thickness ntawm cov chocolate txheej thiab ua tiav ntau homogeneity, yog li ua rau cov qhob noom xim kasfes yooj yim rau kev ua thiab pwm.

 

4. Txo kev siv cocoa butter

 

wb 476pab txhawb kev txhim kho cov dej ntws thiab viscosity ntawm cov khoom chocolate. Cov khoom me me hauv chocolate raug tshem tawm hauv cocoa butter. Los ntawm kev siv PGPR emulsifier los txo cov viscosity ntawm cov qhob noom xim kasfes, qhov xav tau ntawm cocoa butter yog qis dua. Qhov no yog vim cocoa butter yog ib qho khoom kim heev nyoos chocolate. Qhov no yuav txo qis kev noj cov cocoa butter hauv cov qauv uas tsis muaj kev cuam tshuam rau qhov tsw thiab zoo ntawm cov qhob noom xim kasfes, yog li txo cov nqi tsim khoom rau cov khw muag khoom chocolate.

 

Cov ntsiab lus

 

PGPR e476 qhia tshwj xeeb emulsification, thickening, thiab thermal stability uas ua rau nws dav muaj nyob rau hauv ntau yam chocolate formulations.

Raws li tus neeg muag khoom tshwj xeeb thiab chaw tsim khoom ntawm PGPR e476 zaub mov additives,Chemsino tuam txhab tau muab PGPR emulsifier thiab lwm yam khoom noj khoom haus additives rau cov neeg siv khoom thoob plaws ntiaj teb tau ntau xyoo. Yog hais tias koj muaj lus nug los yog xav tau ib tug quote, thov koj xav tiv tauj peb.