44-4 |
Polyglycerol esters as direct and indirect food additives |
N. Boulos1, T. CAULIER2, and W. Dilla2. (1) Solvay Interox, Inc., 3333 Richmond Ave., Houston, TX 77098, (2) Solvay S.A., Rue de Ransbeek 310, Brussels, B-1120, Belgium Polyglycerol esters have been used as food additives for many years. In the US, they were based on polyglycerols made by condensation of glycerol. This process results in high levels of residual glycerol and cyclic components, as well as broad distributions of oligomers in the polyglycerol moiety. Solvay produces Diglycerol and Polyglycerol-3 by a unique process that results in more consistent compositions, with narrower oligomer distributions and lower levels of glycerol and cyclic components. Being of high purity, the products are also less colored than condensation polyglycerols. Due to their a-tending properties, polyglycerol esters stabilize hydrated paste emulsifiers. On the other hand, gel network structures prepared from glycerol monoesters are polymorphic, and transform over time from a- to b-crystal structures, which have a lower ability to stabilize dispersed systems. This difference in crystal structure is the reason for the longer shelf life of hydrated pastes containing low levels of glycerol esters. The narrow oligomer distribution of Solvay polyglycerols and their lower content of cyclic components vs. condensation polyglycerols further enhance their emulsifying properties in baking technology. Recently, polyglycerol polyricinoleate (PGPR) has been developed for use in chocolate production. PGPR complements lecithin in chocolate, leading to optimal control of its rheological properties. Thanks to its unique oligomer distribution, Solvay Polyglycerol-3 is the perfect raw material for the manufacture of high-performance PGPR that comply with both US and European regulations. This is not the case of many PGPRs based on traditional polyglycerols. The most recent development is the incorporation of diglycerol esters in food packaging films, in order to improve their antifogging properties. Advantages vs. the corresponding glycerides have been demonstrated. Esters based on Solvay polyglycerols have been available in Europe and Japan for many years. In 2001, they were allowed in the US for use in food and food contact packaging.
Session 44, NEW PRODUCTS & TECHNOLOGIES
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