Poly Glycerides Applied Research In Food

Polyglyceryl fatty acid ester (PGFE) is a promising emulsifier, which possesses a wide spectrum of utilities in food additives, medicament and petrochemicals due to its safe, efficient and stable property. People have put more and more attention to the exploitation of PGFE. Herein, we have carried out the research mainly in respect to PGFE of different exerting diverse influence on ice-cream, sponge cake, and cake texture. The dissertation can be divided into three parts.1. The influence on the ice-cream by PGFE of different molecular structureMolecule distils single and sweet ester, glycerin monastearate, glycerin monooleate, tripolyglyceryl monostearate, tripolyglyceryl monooleate, penta-polyglyceryl stearates, pentapolyglyceryl bi-i-stearates and mixing PGFE were compared with single factor experiment. We found that the PGFE obviously had more effect than the monoglyceryl fatty acid ester in the dilatability, melting resistance and shape retain- ability of three types of ice-cream which contained high, middle, and low fat.Tripolyglyceryl monostearate, tripolyglyceryl monooleate, pentapolyglyceryl stearates, pentapolyglyceryl bi-i-stearates and mixing PGFE were researched with single factor about their influence on the dilatability, melting resistance and shape retainability of three types of ice-cream of high, middle, and low fat. We discovered that pentapolyglyceryl stearates and pentapolyglyceryl bi-i-stearates had the most significant influence on the dilatability to the middle-fat ice-cream; tripolyglyceryl fatty acid ester had to the low-fat ones; tripolyglyceryl fatty acid ester could greatly degrade the meilting resistance.Tripolyglyceryl monostearate, tripolyglyceryl monooleate, pentapolyglyceryl stearates, pentapolyglyceryl bi-i-stearates and mixing PGFE were also compared through the orthogonal experiment in their cooperative function to the dilatability, melting resistance and retainability, according to which we finally determined the optimum ingredient.2. The influence on the sponge cake by PGFE of different molecular structureTripolyglyceryl monostearate, tripolyglyceryl monooleate, pentapolyglyceryl...