Product Archive • Savannah Surfactants

Polyglycerol Polyricinoleate (PGPR): Special Chocolate grade 999 E476

Description

Polyglycerol Polyricinoleate (PGPR) E 476 is an emulsifier manufactured from Interesterified Castor oil fatty acids and Polymerized Glycerol. It is a highly lipophilic emulsifier with a low Hydrophilic-Lipophilic Balance. This food additive is a viscous amber coloured liquid. It is insoluble in hot and cold water, soluble in oils and fats.

PGPR works by reducing the friction between the particles of the solid ingredients in molten chocolate and reducing the surface tension or yield stress (Casson yield value) so that chocolate flows much more uniformly and in an easily controllable manner. This greatly aids the application of chocolate in bar-making, moulding, enrobing and coating. PGPR is also a cost-saving emulsifier as it reduces the quantity of fat required in chocolate production to achieve the desired chocolate viscosity.

The worldwide PGPR food additive market for the chocolate industry had been controlled by a multinational that produced a high functionality PGPR and had a monopoly in this segment. They controlled this high functionality segment for over a decade and had no competition.

In 2014, Savannah was the first company to be able to produce a PGPR (DynaVisc 999) with the same functionality and break this monopoly. Multinational chocolate manufacturers have been the first to affirm Savannah’s quality and several large and small chocolate producers worldwide have also seen the merit in using Savannah’s DynaVisc 999.

Viscosity reduction testing: The percentage reduction in viscosity achieved through the use of Savannah’s 999 grade can be calculated with a very simple mathematical formula. This formula is referred to as Viscosity Reducing Power or Viscosity Reduction Index.

(Original Starting Viscosity of Chocolate - Viscosity after addition of 0.2% DynaVisc 999) / Original Starting Viscosity of Chocolate

This number, multiplied by 100, is the percentage viscosity reduction achieved.

Example:

(21900 cps - 4350 cps) / 21900 cps

0.80 x 100 = 80.13%

PGPR 999 provides the highest viscosity reduction in chocolates with low levels of fat.
PGPR is also highly cost-effective since a considerably lower amount is required to produce the desired results.

Application in Food

PGPR E476 is palm-oil free and qualifies as a food additive for Hahal and Kosher consumers. It is also known for great functionality in the following applications:

Chocolate

It is one of the most widely used emulsifiers in the chocolate and confectionery industry where it is used as a viscosity reducer. It reduces the Casson Yield Value, thereby reducing the amount of cocoa butter used. This provides a substantial cost saving.

Margarine, Low Fat Dressings, Mayonnaise and Sauces

Used in low fat formulations where increased amounts of water are needed to be stably dispersed into a smaller amount of oil/fat.

Seafood Colours

It is used by producers of colour for the sea food industry, especially for Surimi.

Polyglycerol Polyricinoleate (PGPR)-E476

Description

Polyglycerol Polyricinoleate (PGPR) E 476 is an emulsifier manufactured from Interesterified Castor oil fatty acids and Polymerized Glycerol. It is a highly lipophilic emulsifier with a low Hydrophilic-Lipophilic Balance. It is a viscous amber coloured liquid and is insoluble in hot and cold water, soluble in oils and fats.

DynaVisc 888 HV

Savannah’s DynaVisc 888 HV is a very versatile grade of PGPR emulsifier. It qualifies as a Hahal food additive and is also palm-oil free. Additionally, Dyna 888 HV is a preferred Kosher emulsifier and comes with a strong functionality in several other applications including:

Chocolate

DynaVisc 888 HV offers mid-range functionality in reducing viscosity in chocolates. It provides higher viscosity reduction than several types of PGPR produced by multinational emulsifier manufacturers.

Oils and Fats

The careful selection of raw materials and processing conditions is of great importance for the production of the correct type of PGPR food additive, for applications in this industry. The PGPR needs to disperse evenly into oils and fats and to also be able to bind strongly to water to disperse into the oils and fats.

DynaVisc 888 HV is used by manufacturers of low-fat spreads which can contain a water content of up to 80%. DynaVisc 888 HV disperses the larger water phase droplets evenly into the smaller oil phase and keeps the blend stable to reduce the separation of the two phases.

Similarly, DynaVisc 888 HV is an exceptional PGPR to use for the production of pan release emulsions which are used by the bread baking industry to grease baking pans. Pan release emulsions with up to 80% water content can be produced with this type of PGPR. Pan release emulsions play a vital role in ensuring good release of bread from pans. Another key role they play is that they do not allow the build-up of oxidised/carbonised fat or oil residues on pans/moulds which make hygiene and cleaning a big problem in the bread baking industry.

Colours and Oleo-resins

The highly lipophilic nature of DynaVisc 888 HV plays a key role in its application in the colour and oleo-resin industry. In this industry, some colours or oleo-resins need to be dispersed evenly in oils and fats. DynaVisc 888 HV aids this dispersion into oils and fats.

The colour or oleo-resin is first blended into DynaVisc 888 HV. This blend of PGPR and colour or oleo-resins is then added to an oil based product for dispersion and functionality.

Sorbitan Tristearate (STS)-E492

Description

Sorbitan Tristearate is produced by the esterification of Sorbitol with commercial edible fatty acids and consists of approximately 95% of a mixture of the esters of Sorbitol and its mono and di-anhydrides.

This food additive is light cream to tan coloured, hard, waxy solid with a slight characteristic odour and bland taste.

Applications in Food

Sorbitan Tristerate is free of Palm-oil and serves as a good food additive for Halal and Kosher preparations too. Its many other applications in food include:

Chocolates

Sorbitan Tristearate is an effective emulsifier to retard fat bloom in chocolate. Fat used in chocolate, particularly cocoa butter, forms as a tightly packed β’ polymorph/crystal which is an unstable crystal but is vital for the functional and aesthetic quality of chocolate. If chocolate is not tempered properly or is exposed to excessive heat, these β’ crystals convert to β crystals which are less tightly packed but are more stable. These β crystals tend to migrate to the surface causing fat bloom to occur and also having a negative impact on the aesthetics of the chocolate.

Sorbitan Tristearate’s structure mimics the β’ crystals and bonds with such fat crystals and retards their conversion to the less desirable β crystals.

Crystal Inhibitor in Palm Olein and Coconut Oil

Sorbitan Tristearate is used as a crystal inhibitor in oils which contain fractions that harden faster during colder temperatures making the oils look cloudy. This cloudy oil is perceived by many as deteriorated oil which it actually is not. It is just aesthetically unacceptable.

The addition of Sorbitan Tristearate retards the harder fractions from nucleating at lower temperatures and causing cloudiness in oils.

Margarine and low-fat spreads

Sorbitan Tristearate has a structure more similar to a triglyceride than to an emulsifier.

In margarine and low-fat spreads textural defects can occur quite rapidly due to the change of fat crystals from β’ to β form. β crystals have a sandy texture and can lead to poor mouthfeel and aesthetics. STS retards this change from one crystal to another and keeps the crystal size of the fat in control to slow down nucleation and sandiness.

Margarine and low-fat spreads

Sorbitan Tristearate has a structure more similar to a triglyceride than to an emulsifier.

Sorbitan Monostearate (SMS)-E491

Description

Sorbitan Monostearate is produced by the esterification of Sorbitol with commercial Stearic acid derived, and consists of approximately 95% of mixture of esters of sorbitol and its mono- and di-anhydrides. It is a light cream to tan coloured hard, waxy solid with a slight characteristic odour and bland taste. It is insoluble in water and dispersible in hot water.

Instant Active Dry Yeast

Sorbitan Monostearate is widely used in the production of instant dry yeast. Yeast is treated with SMS prior to drying. SMS protects yeast cells during the drying process and aids in the rehydration of yeast cells upon usage of yeast.

Yeast cells have a membrane which is located on the inside of the cell wall and this consists of lecithin and proteins. The membrane acts as a natural barrier that keeps the essential yeast cells required for fermentation within the cell. During the drying process this membrane becomes porous, the lecithin undergoes a liquid to solid transformation and makes the cell membrane less effective. SMS acts as an alpha crystalline barrier and support for the cell membrane preventing the rupture of the membrane during the drying process as well as when the yeast is rehydrated.

Cakes and Fine Bakers Wares

SMS, when used in conjunction with Mono and Diglycerides and Polysorbate 60 provides cake batters with lower specific gravity, less gluten development, resulting in softer cakes with a uniform crumb structure.

Non Dairy Whipped Toppings/ Imitation Whipped Cream

Non Dairy Whipped Toppings are oil-in-water emulsions that contain lower quantities of fat and higher quantities of water. It is imperative that the fat phase be dispersed evenly within the water phase to allow a smooth creamy aerated cream which can maintain a stable stiffness after being whipped and used to decorate cakes. Sorbitan Monostearate, in synergy with other emulsifiers like Polyglycerol Esters and Monoglycerides are able to perform these functions. Sorbitan Monostearate also retards the crystal formation of fat due to the free-thaw that this produce goes through.

Sodium Stearoyl Lactylate (SSL)-E481

Description

Sodium Stearoyl Lactylate (SSL) is a partially neutralized ester of Lactic Acid and a Fatty Acid, containing a sodium salt.
This food additive is a white to ivory-white, waxy powder. It is dispersible in hot water and soluble in hot oils and fats. Liquid version is also available (Sodium Oleoyl Lactylate).

Application in Food

Sodium Stearoyl Lactylate is palm-oil free and is used as suitable Kosher as well as Halal food additive. Its other great applications in food include the following:

Bread Industry

Lactylates are the second largest selling emulsifiers in the United States after Monoglycerides. Estimated sales per year are 22000 Metric tons.

SSL is a popular and successful emulsifier in yeast-leavened breads for the following reasons:

Due to their ability to form complexes with both starch and protein. Other emulsifiers are able to complex with starch but lactylates are one of few emulsifiers that can also complex with protein making them vital in some applications.
The complex formed with starch resists starch retrogradation and thus reduces staling. This gives the baked product a longer softness shelf life.
Lactylates also strongly interact with proteins causing protein agglomeration which results increased dough viscosity, better gas retention and ultimately greater bread volume.
They are readily soluble in dough and do not need rehydration prior to addition.
They are inexpensive to manufacture.
They are relatively stable with regard to shipping, storage and can be used directly into flour and bread premixes and bread improvers.
Dough containing SSL are easier to handle during manufacturing and are more resistant to mechanical stress and shock.

Cookies and Crackers

The role of SSL in cookie and cracker dough is of a different nature to that in bread baking. In cookies and crackers, excessive gluten development is considered undesirable. What is of great importance is that shortenings used in cookie dough mixing thoroughly coat the flour to “shorten” or minimise gluten formation. SSL in used in cookie and cracker formulations to achieve a uniform distribution of the shortening.

By ensuring the proper and quick distribution of shortening SSL actually helps in decreasing dough viscosity, improving machining, maintaining a uniform desirable spread and volume, and good eating qualities.

Cookies made with 25% less shortening than normal and a 0.5% dosage of SSL produces a cookie just as good as with 100% shortening and no SSL. This also acts as a cost saving.

Non-Dairy Creamers

SSL is a high HLB value emulsifier which means it is highly dispersible in water. In Non Dairy Creamers it helps to combine the fat in the creamer with the water it is added into, helps maintain a stable emulsion and creates the proper amount of fat agglomeration thereby achieving its major objective of lightening the colour of coffee.

Potassium Stearate E470a

Description

DynaSurf 8316 is a soap for food-grade applications. It is a potassium salt of saturated palmitic and stearic fatty acids.

EC No.	E 470a
Form	Coarse Powder
Appearance	White to off-white

Application in food

Used as a co-emulsifier in:

Cake gels: Hydrated blends of emulsifiers for the cake industry

Margarine and low-fat spreads

Imitation creams

Non dairy creamers

Non dairy whipped toppings

Starch

Salad Dressings

Polyglycerol Esters of Edible Fatty Acids (PGE NI)- Vegetable oil Cloud Point

Description

PGE NI is an ester of Polyglycerol and edible fatty acids made specifically for reducing the cloud point in vegetable oils with low iodine values. It retards the formation of fat crystals in vegetable oils thereby ensuring such oils do not harden in cool climates.

Form	Semi-solid/ Paste
Appearance	Off-white to light yellow

Application in food

Vegetable Oils

Acts as an anti-crystallization agent in oils and fats, especially those with high cloud points

Margarine/ Low-fat spreads

Acts as an aeration and anti-crystallization agent. Reduces sandiness by retarding the growth of crystals.

CITREM Citric Acid Esters of Mono and Diglycerides- Liquid-E472c

Description

Citrem Liquid is a citric acid ester of mono and diglycerides made from edible refined Sunflower Oil.

Application in food

Vegetable Oils and Frying Margarine
Acts as an anti-spattering agent by reducing surface tension between oil and water and allowing water to be finely dispersed and not agglomerating in large particles.

Ideal for use in brick and liquid frying margarine

Chocolates
Substitute for Soy Lecithin: reduces plastic viscosity in the conch.

CITREM Citric Acid Esters of Mono and Diglycerides-E472c

Description

CITREM is a citric acid ester of mono and diglycerides made from edible fatty acids.CITREM is a citric acid ester of mono and diglycerides made from edible fatty acids.

Application in food

Leberwurst and emulsified meat
Smoothens and stabilizes meat emulsions, extends softness shelf-life

Vegetable Oils and Frying Margarine
Acts as an anti-spattering agent by reducing surface tension between oil and water. This ensures that water molecules do not agglomerate and are therefore present as tiny droplets which when heated do not spatter.

Calcium Stearoyl Lactylate (CSL)-E482

Description

Calcium Stearoyl Lactylate (CSL) is a partially neutralized ester of Lactic Acid and a Fatty Acid, containing a calcium salt.

The product is a white to ivory-white, waxy powder. It is dispersible in hot water and soluble in hot oils and fats.

Application in food

Baked Goods
Acts as a dough conditioner, improves quality/ extensibility of gluten in wheat flour thereby aiding in increased volume and more uniform crumb structure.

Biscuits
Used in fermented dough and laminated biscuits where it provides extra crispiness and better controlled spread.

Non Dairy Creamer
Ensures good dispersion in hot water and whitening

Non Dairy Creamers, Dehydrated potatoes, Liquid and Frozen egg whites

Description

Application in Food

Chocolate

Margarine, Low Fat Dressings, Mayonnaise and Sauces

Seafood Colours

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Description

DynaVisc 888 HV

Chocolate

Oils and Fats

Colours and Oleo-resins

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Applications in Food

Chocolates

Crystal Inhibitor in Palm Olein and Coconut Oil

Margarine and low-fat spreads

Margarine and low-fat spreads

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Instant Active Dry Yeast

Cakes and Fine Bakers Wares

Non Dairy Whipped Toppings/ Imitation Whipped Cream

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Application in Food

Bread Industry

Cookies and Crackers

Non-Dairy Creamers

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Application in food

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