DESCRIPTION

Polyglycerol Esters of Fatty Acids are mixed partial esters formed by reacting polymerized glycerols with edible fats, oils, or fatty acids. Minor amounts of mono-, di-, and triglycerides; free glycerol and polyglycerols; free fatty acids; and sodium salts of fatty acids may be present. The polyglycerols vary in degree of polymerization, which is specified by a number (such as tri-, penta-, deca-, etc.) that is related to the average number of glycerol residues per polyglycerol molecule. A specified polyglycerol consists of a distribution of molecular species characteristic of its nominal degree of polymerization. By varying the proportions as well as the nature of the fats or fatty acids to be reacted with the polyglycerols, a large and diverse class of products may be obtained. They include light yellow to amber, oily to very viscous liquids; light tan to medium brown, plastic or soft solids; and light tan to brown, hard, waxy solids. The esters range from very hydrophilic to very lipophilic, but as a class tend to be dispersible in water and soluble in organic solvents and oils.