Glyceryl caprylate is a colorless, odorless, low-viscosity, transparent liquid. neutral. Easy to mix with ethanol, isopropyl alcohol, chloroform, glycerin and other solvents. It is also soluble in many lipid substances in cosmetics. It is stable at low temperatures and is still transparent below 0oC (freezing point -10oC), with an HLB value of 12.5.
Glyceryl caprylate is a hydrophilic emulsifier. In fact, its structure is exactly the same as that of oil. It is a glyceride with three fatty acids connected to it. Therefore, it has no emulsifying properties. It should be said that it is not an emulsifier. However, it has a medium carbon chain structure and its molecular weight is only half that of ordinary oil. It can be used between oil and water, so it has a stabilizing effect after emulsification. Its viscosity is only half that of ordinary oil, and its specific gravity is greater than ordinary oil. These properties make its stability after emulsification much better than ordinary oil.
Glyceryl caprylate can be used as an emulsifier in the following foods:
Gum candy;
Hydrogenated vegetable oil;
Ice cream, cold drinks, etc.;
Beverages Categories (except 14.01 packaged drinking water category);
Cocoa products, chocolate and chocolate products (including chocolate-like and chocolate substitutes) and candies;
Milk powder (including sweetened milk powder) and cream powder and its prepared products (except pure milk powder).
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