Glyceryl Stearate for Skin

In order to protect the skin's moisture and health, many people will apply facial cream in their daily life, especially in the dry and cold autumn and winter seasons, moisturizing the skin often becomes a more important thing. It can prevent the skin from frostbite, cracking and other problems. The more common ingredients in facial creams are glyceryl stearate, which is a good raw material for chemical products, so it is very helpful for the skin.

effect

Polyglycerol esters are generally solid, semi-solid or thick oily liquid. It is higher than polyol fatty acid esters in terms of heat resistance and viscosity, good hydrolysis resistance, and has strong emulsifying properties. It can not only be formulated into oil-in-water type (W/O) (generally HLB ≤ 6), but also into water-in-oil type (O/W) (generally HLB ≥ 7) and W/O/W or O/W/O type emulsifiers. It has special stability, strong thermal stability and viscosity reduction. The HLB value of polyglycerol ester is wide, which can reduce the surface tension of water and form micelles. It has multiple functions such as decontamination, emulsification, dispersion, washing, wetting, penetration, diffusion, foaming, anti-oxidation, viscosity adjustment, sterilization, anti-aging, anti-static, and anti-crystallization. It is safe, non-toxic, and non-toxic to the human body. It has good self-emulsifying properties and can be used alone or in combination with other emulsifiers.

use

It is used to make flour, snacks, margarine, ice cream and other foods, as an emulsifier stabilizer for artificial dairy products, a food preservative and a weight loss additive, etc. In Japan, 80% of polyglycerol esters are used as food additives. As an emulsifier stabilizer and crystal modifier in margarine, it can also improve the spreadability, fluidity and plasticity of the cream; when used in ice cream, it is superior to monoglyceride in terms of smooth appearance, dryness and wetness, delicate and smooth taste, expansion, heat resistance and shape retention. When used for bread and other baked foods, it can increase the volume by 1/4, make the internal network structure fine and uniform, increase the elasticity of the mouthfeel and improve the softness. When used for making cakes, the volume can be increased by 30%, and the pores of the cakes made are uniform, which improves the taste and increases the chewing texture. Its emulsification and dispersibility in beverages and candies are better than other emulsifiers. When used in chocolate, it can reduce viscosity and yield point, making the product easier to process.

Storage

It should be sealed and stored in a cool, dry warehouse, and be protected from moisture and heat. The packaging adopts kraft paper and polypropylene composite bag, lined with film bag, net weight of each bag is 25kg.

Synthesis process

raw material

Stearic acid, high-purity oleic acid, and other reagents were commercially available of analytical grade or chemical grade.

Main instruments

Surface tension meter; ROSS foam meter; gas chromatograph; viscometer; hydrometer, melting point meter.

Synthesis method

1 Synthesis of polyglycerol

In a three-necked flask equipped with a dehydrator, a thermometer, and a stirrer, add 400 g of glycerol and powdered NaOH, and slowly raise the temperature to 250-260°C under N2. According to the water output, polyglycerols with average polymerization degrees n=2, 3, 5, 7, 8, 10 and 15 were synthesized respectively. After each reaction, vacuum was applied at 250-260°C and 1.33 kPa for 0.5 h, the temperature was lowered to 90-100°C, and acetic acid was added to neutralize the catalyst to make the product pH = 6-7.

2 Synthesis of polyglycerol esters

In the esterification reactor, polyglycerol and catalyst are added and the temperature is slowly raised to 240°C. Higher fatty acids are added to the reactor in batches. The molar ratio of fatty acid to polyglycerol is 1:1, and the fatty acids are added within 1.5 to 2 hours. During the reaction, nitrogen was passed to remove the generated water, and samples were continuously taken to analyze the acid value. The reaction was terminated when the acid value was less than 10. The polyglycerol ester was obtained by vacuuming at 240-250°C and 1.33 kPa for 0.5 h and cooling the material.

Test Method

Average degree of polymerization: refer to the refractive index and degree of polymerization of polyglycerol; acid value (AV): ISO4314-1977; saponification value: GB/T 2564-1981; hydroxyl value: GB/T 7383-1997; HLB value: saponification value method; emulsifying power (EP): refer to the industrial analysis of synthetic detergents; foaming property (FP): determined by Ross-Miles method, refer to GB1317316-91; surface tension (C): determined by liquid film pull-up method, refer to GB5549-85.