Glycerol Ester of Partially

During the last several decades, naturally derived masticatory substances have been displaced to a considerable degree by synthetic materials — for reasons of availability, economics, and. frequently, better control over purity. These developments essentially paralleled the development of Ihe synthetic rubbers for industrial uses. Some of the synthetic substances now used and listed in the "Food Chemicals Codex, published by the National Academy of Sciences (Washington. DC) include- butadiene-styrene 75/25 rubber butadiene-styrene 50/50 rubber glycerol ester of partially dimerized rosin glycerol ester of partially hydrogenated wood... 

Glycerol Ester of Partially Dimerized Rosin / Monographs... 

Glycerol Ester of Partially Dimerized Rosin occurs as a hard, pale, amber-colored resin (color M or paler as determined by ASTM Designation D 509) produced by the esterification of partially dimerized rosin with food-grade glycerin, and purified by steam stripping. It is soluble in acetone, but is insoluble in water. 

Glycerol Ester of Partially Hydrogenated Wood Rosin... 

Infrared Spectra / Glycerol Ester of Partially Hydrogenated Wood Rosin / 723... 

U.S. 4,256,611 (1981) Egan et al. (Sherex Chemical) Ethylene oxide adduct of partial glycerol esters of detergent-grade fatty acid and certain anionic surfactants Low eye and skin irritation adjust viscosity of aqueous solutions... 

Chem. Descrip. Glycerol ester of a partially dimerized rosin CAS 8050-31-5 EINECS/ELINCS 232-482-5 Uses Softener or plasticizer for elastomeric masticatory agents in chewing gums modifier for rubbers, film-formers, and waxes in adhesives and protective coatings Features Thermoplastic resin... 

Over the past years considerable attention has been paid to the dispersing system since this controls the porosity of the particle. This is important both to ensure quick removal of vinyl chloride monomer after polymerisation and also to achieve easy processing and dry blendable polymers. Amongst materials quoted as protective colloids are vinyl acetate-maleic anhydride copolymers, fatty acid esters of glycerol, ethylene glycol and pentaerythritol, and, more recently, mixed cellulose ethers and partially hydrolysed polyfvinyl acetate). Much recent emphasis has been on mixed systems. 

Lactylated Fatty Acid Esters of Glycerol and Propylene Glycol occur as a substance that varies in consistency from a soft solid to a hard, waxy solid. They are a mixture of partial lactic and fatty acid esters of propylene glycol and glycerin produced by the lactylation of a product obtained by reacting edible fats or oils with propylene glycol. They are dispersible in hot water, and are moderately soluble in hot isopropanol, in chloroform, and in soybean oil. 

In that most foodstuffs contain proteins, the formation of protein-surfactant complexes plays a direct role in 2. and an indirect role in 1. and 3., particularly with respect to their adsorption at oil-water interfaces and distribution between the phases. The surfactants used in foodstuffs are necessarily controlled, and permitted food emulsifiers are esters (or partial esters) formed from fatty acids (from animal and vegetable sources) with polyvalent alcohols such as glycerol, propylene glycerol, or sorbitol. 

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