Description
Emulsifier. In the application of food additives, bread, biscuits, cakes, etc. are used in the largest amount, followed by whipped cream, butter, and ice cream. As an excipient in pharmaceutical products, it is used in the preparation of neutral ointments; in daily chemicals, it is used in the preparation of vanishing cream, ice cream, hazelnut oil, etc. Also used as a solvent for oils and waxes, a hygroscopic powder protectant and an opaque sunscreen. Glycerol fatty acid esters produced by the reaction of glycerol and fatty acids include monoesters, diesters, and triesters. Triesters are oils and fats, and have no emulsifying ability at all. Generally, a mixture of monoester and diester can be used, and a product with a monoester content of about 90% can also be obtained by distillation and refining. The fatty acid used can be stearic acid, palmitic acid, myristic acid, oleic acid, linoleic acid and the like. However, mixed fatty acids containing stearic acid as the main component are used in many cases.
