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E498
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Partial polyglycerol esters of polycondensed fatty acids of castor oilEmulsifiers, Stabilisers
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Description
Polyglycerol estersAn organic compound made by replacing the hydrogen of an acid by an alkyl or other organic group. of polycondensed fatty acids of castor oil, is a natural product that is produced by the combination of polyglycerol, and castor oil (the oil from the Ricinus sp tree). The end product is generally a mixture of different components and is a brown, viscousThe property of a substance in regards to it's stickiness, thickness and fluidity. liquid which is stable at high temperatures, and a liquid at room temperature. As an emulsifierUsed in food to maintain a uniform mixture between two or more unblendable mixutres. For example a mixture of oil and water. This is achieved by having one end of the emulsifier molecule soluble in water and the other end soluble in fats and oils. it improves fluidity of some liquids, especially chocolate and also enables coatings to be spread thinly, like spreads and salad dressings. See E476/476.
Common Uses
Used in toppings and cake mixes, chocolate, icings, low-fat spreads, salad dressings, chocolate lollies, and as a pan releasing agent and tin grease emulsion.
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