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.
The specific functions of octyl glyceryl ester in chocolate are as follows:
In chocolate, the oil phase ingredients are composed of cocoa butter, milk fat, etc. ) is composed of cocoa butter and emulsifiers, ranging from 28% to 35%. There is no limit to the amount of butterfat that can be used, and it can be greater than cocoa butter, which is allowed. One of its functions is to improve texture. Make the chocolate made softer; the second is to control blooming. The addition of milk fat can have an emulsifying effect, facilitate miscibility, transform crystals into β-crystals, and control other crystal forms to float on the surface.
Due to the unity of its structure, octanoic acid glyceryl ester has better compatibility with natural cocoa butter than milk fat. Using it to replace part of the milk fat is more conducive to the compatibility between oil and emulsifier. Dissolution, crystal formation, is favorable for the β-form.
Adding emulsifiers to chocolate can be used as a fat supplement. This is because the addition of emulsifier enables the oils to be mixed and dissolved, and accordingly increases the viscosity of the slurry. As the amount of grease is reduced, the hardness is reduced and the instant solubility is improved. The addition of octanoic acid glyceryl ester can reduce the viscosity of chocolate syrup, making natural cocoa butter and cocoa butter-like (substituted) cocoa butter well compatible, especially with the cooperation of emulsifiers (such as phospholipids), complete compatibility can be achieved and change It improves the plastic deformation value and viscosity, and improves the processing performance of chocolate syrup. Due to its addition, the addition of cocoa butter-like (substitute) cocoa butter can be increased accordingly without affecting the flavor and stability of chocolate, so it can be accepted by people. Therefore, when octanoic acid glyceryl ester is used in chocolate, it can reduce the viscosity without reducing the amount of fat. The hardness will not be reduced due to the addition of emulsifiers and milkfat, making the chocolate more crispy and delicious.
In addition, octanoic acid glyceryl ester can improve oxidation, eliminate the need to add other antioxidants, prevent lipase contamination, and slow down the lipolytic rancidity of some natural raw materials of chocolate.
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