Chemical structure：
Characters:
Yellow viscous liquid, insoluble in cold water and ethanol, soluble in hot grease, non-ionic water-oil emulsifier (W / O).
Properties and Applications:
No bad odor, has good thermal stability.
⑴ used in chocolate, add a small amount, can significantly improve the mobility of chocolate products, and save the amount of cocoa butter.
⑵ expedit the process of filling and mold forming for chocolate products, optimize the process and make the small bubbles to discharge easily, and then avoid occuring empty holes and pore in the chocolate products.
⑶ used with lecithin , has a good synergistic effect, thinning the thickness of chocolate coating to make it easy to process.
⑷ in humid conditions, can reduce the viscosity. And form chocolate sugar coat quickly. And accelerate its conglutination . And increase adhesion, reducing the small pores.
Opeartion method and dosage
The suggestion of maximum in cocoa products, chocolate and its products, candy, chocolate coated products, ice cream coating: 5.0g/kg
Technical Index
Acid value（mgKOH/g） |
≤6.0
|
|
Saponification valu（mgKOH/g）
|
170-200
|
|
Hydroxyl value（mgKOH/g）
|
80—100
|
|
Iodine value（g/100g）
|
70-100
|
|
Heavy metals (calculated by Pb)%
|
≤0.0010
|
|
Arsenic (calculated by As)%
|
≤0.0003
|
Packing:
In steel drum with plastic inside, or pasteboard barrel or box with plastic bag packing inside.，Net weight: 50kg or 180kg.
Storage and transportation: ：
Strictly forbid to become inversion at transport, avoid sun and rain, airproof to store in the cool, dry, and well-ventilated place. The useful-life is 18 months.
