Solvay Interox, a subsidiary of US chemical and pharmaceutical Solvay group, is to produce polyglycerol-3, a food additive that can be used in baked goods, shortening, salad dressings.
According to a company statement this week polyglycerol-3 is manufactured by a process that ensures a narrow oligomer distribution with only trace amounts of glycerin, thereby minimising the generation of cyclic components and reducing batch-to-batch variability.
Due to these properties, the monoesters form stable (alpha)-crystal gel phases, leading to enhanced emulsion and foam shelf life. Solvay claims that monoesters can also exhibit better emulsification properties than equivalent esters made from traditional polyglycerols.
The polyricinoleate derivative is, Solvay continues, a rheology modifier in chocolate products, allowing more even coating of confectionary pieces, improving the release of trapped air in the chocolate, and leading to smoother, more efficient moulding and depositing.