Polyglycerol esters act as an emulsifier, allowing water and flour to mix.

Polyglycerol esters act as an emulsifier, allowing water and flour to mix.

聚甘油酯

也被称为钢琴

什么是聚甘油酯？

脂肪酸（PGES）的聚甘油酯用于食品中作为乳化剂。钢琴是一类常用于食品，制药和化妆品行业的一类合成，非离子表面活性剂，而是由于其两亲性质。这些两亲物的亲水部分由甘油的低聚酯组成，疏水部分由烷基链的变化长度和不饱和度组成。1

在食物中，它们用作生产烘焙食品，口香糖和脂肪的生产中的乳化剂。

起源

钢琴have been used as food additives in Europe and America since the 1940s and they were approved for food use in the U.S. in the 1960s.2图1是聚甘油单酯的结构。

图1：聚甘油单烯烃的结构

图1：聚甘油单烯烃的结构1

Commercial Production

钢琴are produced by polymerization of glycerol in the presence of an alkaline catalyst followed by esterification with fatty acids.1The fatty acids are from corn oil, cottonseed oil, lard, palm oil, peanut oil, sesame oil, sunflower oil, soybean oil, etc.3.除酯外，PGES还含有杂质，如单甘油，二，甘油三酯，游离脂肪酸，游离甘油和聚甘油，以及脂肪酸的钠盐。

功能

Components of bakery products, such as oil, water and flour, are not soluble in each other. Interfaces are present between these substances, such as water and oil, gases (air bubbles) and solid substances (flour components), air and water. PGEs, like other emulsifiers, have both a hydrophobic and hydrophilic nature so they can reduce interfacial tension between different phases.

钢琴’ hydrophilic-lipophilic balance (HLB) depends on the length of the polyglycerol chain and the degree of esterification. The HLB can vary from 3 to 14, and the desired HLB value may be obtained by appropriate blending. Depending upon their HLB, PGEs can act as water-in-oil (W/O) or oil-in-water (O/W) emulsifiers.

PGES在水中形成高度稳定的α-凝胶。PGES的α-凝胶相是表面活性，并且当温度低于乳化剂的熔化温度时，能够稳定泡沫。特殊结构还导致更好的乳化性能。

应用

An important application of PGEs is in cake batters with little or no content of fat and oil (i.e. batters for sponge cakes, Swiss rolls and similar types of cake formulations that are based on egg, sugar and flour and/or starch). PGEs enhance aeration and help stabilize foams. The use of PGEs makes it possible to produce sponge cakes by single stage mixing, and produce final products with a finer crumb structure and longer shelf life.1

钢琴can be used in margarines. The addition of PGEs improve the functional properties of the margarine (e.g. the organoleptic properties of spreads, stabilizing or aerating of food) in addition to the emulsification of the emulsion. PGEs are reported to improve the organolepic properties of a margarine or low-fat spread by reducing the graininess of the lipid phase to yield a plasticity and elasticity of the margarine corresponding to natural butter.4

Compared to alternative emulsifiers, such as monoglycerides, the polyglycerol ester is found to have an advantage in providing long-time stability of whipping properties, making the emulsifier an excellent choice for cake mixes.

钢琴也可以用作低脂肪缩短。1它们还可以形成具有大量水的乳液系统，从而降低食品的整体热量含量。作为α级乳化剂，PGES也具有碎屑软化和抗静量效果，并且它们也有助于改善烘焙产品中的滤饼体积。原因是乳化剂可以降低淀粉逆转的速率。

钢琴可用于鞭打乳液和浇头。它们可以促进脂肪颗粒聚集和吸水，并有助于实现增加的粘度和曝气，并降低聚结。

Different than monoglycerides (MGs), the α-gel structure formed by PGEs are thermodynamically more stable, which means the emulsion system formed by PGEs are more stable than that of MGs.1众所周知，钢琴和Mgs的融合可以改善海绵饼曝气和稳定性，较少混合时间和改善的泡沫和乳液稳定性。1

FDA规则

允许钢琴被允许的食物作为人类消费添加剂，这是由FDA在联邦法规守则中调控21CFR172.854.3

References

  1. Wang, Fan C., and Alejandro G. Marangoni. “Advances in the Application of Food Emulsifier α-gel Phases: Saturated Monoglycerides, Polyglycerol Fatty Acid Esters, and Their Derivatives.” Journal of Colloid and Interface Science 483 (2016): 394-403. doi: 10.1016/j.jcis.2016.08.012.
  2. Bastida-RodrÃguez, Josefa. “The Food Additive Polyglycerol Polyricinoleate (E-476): Structure, Applications, and Production Methods.” ISRN Chemical Engineering 2013 (2013): 1-21.
  3. “CFR – Code of Federal Regulations 21CFR172.854.” U.S. Food & Drug Administration. 1 Apr. 2016.www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=172.854。于2017年1月1日访问。
  4. 骨头，威格。“8。聚甘油酯。“食品技术的乳化剂。Chichester，West Sussex，UK：Wiley Blackwell，2015. 195-204。