have been used. If polyglycerol-3 is a linear molecule, only two of the five hydroxyl groups available as acyl acceptor groups are primary, and the acid value reached when these lipases are used indicates that more than two hydroxyl groups have been esterified. There are some important reasons for this. (b)The production of cyclic compounds similar to dioxane, which undergo further polymerization. This allows a more even coating of confectionary pieces while reducing the consumption of expensive cocoa butter in the recipe. Obviously, it would be very convenient if the same lipase could serve as catalyst for the two reaction steps. Table 6 shows the acid values reached after 7 days of reaction, which permits a better comparison of the obtained results. Consisting of glycerol and fatty acids typically derived from castor beans, PGPR is an emulsifier that reduces viscosity, thereby enhancing flow properties in chocolate production. Lowering yield value also improves the release of entrapped air in chocolate, leading to a smoother and more efficient molding and depositing. A. Verheij, and W. G. M. Agterof, âRheological characterization, crystallization, and gelation behavior of monoglyceride gels,â, N. Krog, âCrystallization properties and lyotropic phase behavior of food emulsifiers,â in. The refractive index test is not easily established in a manufacturing facility because the instrument is delicate, requires precise calibration, and requires a circulating temperature bath set to a particular temperature (65°C). In the case of the anion exchange resin, the acid value dropped from 180 to 50 in 150âh, while the best result of the other derivatives was a fall to 136 in 285âh (porous glass 75â400). Substances that have been affirmed as GRAS usually have less stringent regulations attached to their use. The extent of the reaction was monitored by acid value measures [84]. Studies on fat bloom indicate that the bloom consists of large, single cocoa butter crystals or collections of crystals of the stable β form of cocoa butter. We will be providing unlimited waivers of publication charges for accepted research articles as well as case reports and case series related to COVID-19. SOLUBILITY:
). (1)Nutritional additives. Additives are needed to ensure processed food remains in a good condition throughout its journey from the factory to the shop and to the consumer at home. The European Community (EC) regulates food emulsifiers in an analogous fashion to United States regulations, identifying the additives with E numbers. In comparison, Direct Food Additives may be allowed only in certain specific foods at low maximum allowable levels. Whether or not it is halal depends on whether it is derived from plant or animal fats. A wide variety of polyglycerol polyricinoleate pgpr options are available to you, such as emulsifiers. Celite R-643 was also shown to be suitable for Candida rugosa lipase immobilization. Spreadable oils (oil rate is less than 41%), Spreadable products (oil rate is less than 10%). α-Gels also improve batter rheology and crumb structure (more regular and softer) and enhance starch complexation leading to increased cake shelf life. (a)The polymers of interest, namely, polyglycerin, but with a broad distribution of homologues and significant levels of free glycerin. 5.6% Response Rate. Polyglycerol polyricinoleate PGPR E476. An estimate for this relationship is the hydrophilic to lipophilic balance (HLB value), which can be calculated or determined experimentally. These are not strict classifications, as many additives fall into more than one category [8]. F. van de Velde, F. Weinbreck, M. W. Edelman, E. Van Der Linden, and R. H. Tromp, âVisualisation of biopolymer mixtures using confocal scanning laser microscopy (CSLM) and covalent labelling techniques,â, I. Kobayashi, X. Lou, S. Mukataka, and M. Nakajima, âPreparation of monodisperse water-in-oil-in-water emulsions using microfluidization and straight-through microchannel emulsification,â, J. Su, J. Flanagan, Y. Hemar, and H. Singh, âSynergistic effects of polyglycerol ester of polyricinoleic acid and sodium caseinate on the stabilisation of water-oil-water emulsions,â, J. Surh, G. T. Vladisavljević, S. Mun, and D. J. McClements, âPreparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets,â, A. Benichou, A. Aserin, and N. Garti, âPolyols, high pressure, and refractive indices equalization for improved stability of W/O emulsions for food applications,â, S. Mun, Y. Choi, S. J. Rho, C. G. Kang, C. H. Park, and Y. R. Kim, âPreparation and characterization of water/oil/water emulsions stabilized by polyglycerol polyricinoleate and whey protein isolate,â, D. Saǧlam, P. Venema, R. de Vries, L. M. C. Sagis, and E. van der Linden, âPreparation of high protein micro-particles using two-step emulsification,â, R. Wilson, B. J. van Schie, and D. Howes, âOverview of the preparation, use and biological studies on polyglycerol polyricinoleate (PGPR),â, E. Flack, âMargarines and spreads,â in, S. M. Clegg, A. K. Moore, and S. A. Jones, âLow-fat margarine spreads as affected by aqueous phase hydrocolloids,â, B. Schantz and H. Rohm, âInfluence of lecithin-PGPR blends on the rheological properties of chocolate,â, H. F. Banford, K. J. Gardiner, G. R. Howat, and A. F. Thomson, âThe use of polyglycerol polyricinoleate in chocolate,â, P. Lonchampt and R. W. Hartel, âFat bloom in chocolate and compound coatings,â, R. Peschar, M. M. Pop, D. J. In Figure 19 a photograph of the enzymatic PGPRs is shown, where the absence of color can be observed [94]. The author wishes to express her deep gratitude to the members of the research group âAnálisis y Simulación de Procesos QuÃmicos, BioquÃmicosy de Membranaâ, Universidad de Murcia, España, without whose knowledge and assistance this article would not have been successful. (1)Hydrolysis:
It works by decreasing the friction between the particles of cacao, sugar, milk, etc. P. Denecke, G. Börner, and V. V. Allmen, âMethod of preparing polyglycerol polyricinoleic fatty acid esters,â GB2073232A, 1981. Polyglycerol polyricinoleate Miscellaneous directive Tüm Hakları Saklıdır. PACKAGE FEATURES... Telif Hakkı © 2013 | Ervesa. From the legal point of view, food grade polyglycerol esters are divided in two classes: polyglycerol esters of edible fatty acids (E number: E475, also known as âPGFAâ) and polyglycerol polyricinoleate (E number: E476, also known as âPGPRâ). Polyglycerol polyricinoleate (E 476) is an emulsifier, which is authorised for use as a food additive in the Union. Therefore, it was necessary to start the study of the enzymatic synthesis of PGPR by establishing the optimal experimental conditions [66].The polyricinoleic acid (PR), used as substrate, has an acid number lower than 50âmgâKOH/g. It makes the process easier. Fat blooming actually occurs in a third process. In the first, some of the β crystals melt. Fats can be either of vegetable or animal origin. The use of the lipase from Mucor javanicus should not be totally discarded because reasonably good results were obtained when it was used as biocatalyst, and a PGPR with an acid value of 13âmgâKOH/g was reached at the end of the experiment.The highest reaction rates were achieved when lipases from Rhizopus arrhizus and Rhizopus oryzae were used, and in these cases, PGPRs with lower acid values were produced. The product generally is a … By contrast, lecithin tends to be used to decrease the âplastic viscosityâ (viscosity at high shear rate) of chocolate [23]. Figure 12 shows different PGPRs with different colors.The new process proposed in this patent produce noticeably lower color end product, such a clear yellow liquid rather than amber liquid. By good control of feedstocks and reaction conditions, manufacturers manage to keep the properties of their various products relatively constant from batch to batch [15]. Skóre škodlivosti: 3. PGFAs are preferred emulsifiers in baked products due to a variety of properties including enhanced volume and shelf life of yeast dough. E476 ( Polyglycerol Polyricinoleate esters) (PGPR) SYNONYMOUS: PGPR; Condensed castor oil esters , glycerin fatty acids, condensed castor oil fatty acid glycerol esters. present so that they can flow more easily when melted. They are utilized for the purpose of restoring nutrients lost or degraded during production, fortifying or enriching certain foods in order to correct dietary deficiencies or adding nutrients to food substitutes. We are committed to sharing findings related to COVID-19 as quickly as possible. The use of food additives must always be labelled on the packaging of food products by their category (antioxidant, preservative, colour, etc.) However, the percentage of immobilized protein obtained with this lipase was approximately half that obtained with the other two lipases, and so the enzyme loading factor of this immobilized derivative was the lowest (8.59âmgâE/g support). T. Ushikusa, T. Maruyama, I. Nhya, and M. Okada, âPyrolysis behaviors and thermostability of polyglycerols and polyglycerol fatty acid esters,â. The reactor is thermostated, it can work in a wide range of pressures, and is also able to mix to the reaction medium in accordance with its high viscosity. 1 Kilogram (Min. polyglycerol with condensed castor oil, fatty acids. List of foodstuff that contain emulsifiers (. If chocolate is not tempered, the unstable forms of cocoa butter crystal will form, most notability the β' and α forms. However, the difficulty of acquiring the support led the authors to test different immobilization matrices in an attempt to obtain an immobilized derivative, which could be successfully used to catalyze the production of ricinoleic acid estolide [63]. They are classified into two main groups: antioxidants (compounds that delay or prevent the deterioration of foods by oxidative mechanisms) and antimicrobials (inhibit the growth of spoilage and pathogenic microorganisms in food). They can also act as whipping emulsifiers with improved texture, water binding, and taste in fine baked goods [30]. Comparing these results with those obtained with the soluble enzymes, it can be observed that the acid values reached with the immobilized derivatives (10.42âmgâKOH/g with lipase from Rhizopus arrhizus and 9.22âmgâKOH/g with lipase from Rhizopus oryzae) were similar to those obtained with the soluble lipases (11.04âmgâKOH/g and 13.94âmgâKOH/g, respectively, Table 6), even though the amounts of soluble enzymes added to the reactors (500âmg in both cases) were higher than those used in the experiments with immobilized enzymes (42.95âmg lipase from Rhizopus arrhizus and 64.4âmg lipase from Rhizopus oryzae). Synthesis: reactions under this category can be further separated as follows. For example, decaglycerol monostearate has an HLB of 14.5, while triglycerol tristearate has an HLB of 3.6. Polyglycerol Polyricinoleate (PGPR), E476, is an emulsifier made from castor beans which reduces the viscosity of chocolate and similar coatings and compounds. This can be done by using a more anhydrous medium. Therefore, the immobilized lipase obtained by physical adsorption onto Lewatit MonoPlus MP 64 was chosen for PR production. Mono and diacetyl tartaric acid esters of mono - and diglycerides of fatty acids (DATEM), Polyglycerol Polyricinoleate esters (PGPR), Polyglycerol Polyricinoleate esters (E476). with either their name or E number. Some of the crystals are stable, but other crystals are not and will actually change form over time. E476 is Polyglycerol polyricinoleate. Lipases (E.C. It makes the process easier. Table 5 shows the lipases tested, their specific activities (as declared by the manufacturer), and the amounts of protein used in each experiment. In this case, PGPR can be used alone or blended with monoglycerides to obtain an optimal quality/cost ratio (see Figure 7) [41, 42]. PGPR has been used continuously in greasing emulsions since 1952, following short-term rat feeding trials undertaken in 1951. In addition, following an application dossier for a modification of the conditions for use of polyglycerol polyricinoleate, the European Commission B. Martin, âProcess for preparing polyglycerol,â US 3,968,169, 1976. âPolyglycerols—general overview,â Product data sheet. Other forms of cocoa butter crystals are not present in fat bloom. PGPR was found to be 98% digested by rats and utilized as a source of energy superior to starch and nearly equivalent to groundnut oil. However, the main application of PGPR is in the chocolate industry. Since some cocoa butter is present, it must be tempered during manufacturing, just as chocolate is. (b)Interesterification:
E476 POLYGLYCEROLOL POLYCHRINICLEATE Polyglycerol polyricinoleate is a combination of polyglycerol and castor oil (oil obtained from the Ricinus sp. However, new requirements for biological testing led to the withdrawal of the product for this purpose, and it was not used again in chocolate production until 1958 onwards [38]. (3)By polymerization of epichlorohydrin, followed by hydrolysis, which also leads to linear polyglycerin. In addition to the stabilization of emulsions, foams, and dispersions, polyglycerol esters can act as aerating agents, dough strengtheners, rheology modifiers, crystal modifiers, antispattering agents, beverage clouding agents, humectants, solubilizers, or fat substitutes [19]. Samples are taken at regular intervals and tested for their free fatty acid content until an acid value of 35â40âmgâKOH/g is achieved. This is particularly important in our case, when the final purpose is the production of the additive on an industrial scale, which requires rigorous standardization. PGPR is also claimed to increase chocolateâs tolerance to the thickening effect caused by small quantities of water, sometimes introduced during enrobing operations [23]. E476 is a food additive used to make foods/sauces smoother and blend easier. Immobilization of Candida rugosa LipaseFirst of all, efforts have been devoted to obtaining an immobilized derivative with a high immobilized protein percentage and enzymatic activity for the present application [63].It has been described that adsorbed lipase on a ceramic carrier SM-10 [79] is suitable for producing ricinoleic acid estolide. By polymerization of glycerin using strong base as a catalyst. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Optimization of the Reaction ConditionsAfter a detailed literature search, no references were found, which might indicate, even approximately, the experimental conditions in which the reaction should be carried out. Fat bloom typically appears as lighter color spots on the chocolate. There are four general categories of food additives: nutritional additives, processing agents, preservatives, and sensory agents. Depending upon their HLB, PGFA can act as water-in-oil (W/O) or oil-in-water (O/W) emulsifiers [23]. It is important to note that these values are based on the protein content provided by Lowryâs method [83], which showed that the commercial lipase contained only 15% protein. Therefore the immobilized derivatives were tested for activity, using them to catalyze the synthesis of PGPR. By polymerization of epichlorohydrin, followed by hydrolysis, which also leads to linear polyglycerin. As an alternative, a biocatalytic synthesis of PGPR using enzymes has been recently proposed by the author research group [61â66]. Therefore, in order to finally choose one or more of these lipases, we took into account not only kinetic aspects (reaction rates and final acid value of the reaction mixture) but also the cost of the procedure.In order to evaluate this economic aspect of the enzymatic biosynthesis of PGPR and because lipase is the most expensive material involved in the reaction, the cost of biocatalysts that cause a decrease of one unit of the acid value was calculated, and the results are showed in the last column of Table 6. 'Polyglycerol polyricinoleate' is one option -- get in to view more @ The Web's largest and most authoritative acronyms and abbreviations resource. Ricinoleic acid (12-hydroxy-9-cis-octadecenoic acid) is an unsaturated omega-9 fatty acid (see Figure 4) that naturally occurs in mature castor plant (Ricinus communis L., Euphorbiaceae as shown in Figure 5) seeds. The ability of lipases to catalyze the reaction of synthesis is used in the manufacture of several products: pharmaceuticals, cosmetics, leather, detergents, foods, perfumery, medical diagnostics, and other organic synthetic materials [68]. These esters are of special interest, for example in sponge cake technology, where they lead to an optimal stabilization of the batter and a more uniform foam structure (Figure 2). The second type of bloom is created when the crystals have softened instead of melted. The new stable β crystals then form, projecting above the surface of the chocolate, visible as bloom. Water plays multiple roles in lipase-catalyzed esterifications performed in nonconventional media. In the broadest of terms, food additives are substances intentionally added to food either directly or indirectly with one or more of the following purposes [4]:(1)to maintain or improve nutritional quality;(2)to maintain product quality and freshness;(3)to aid in the processing or preparation of food;(4)to make food more appealing. It is therefore difficult to run the refractive index test at the kettle, and this often requires that the instrument is used in a laboratory setting, usually in a quality control laboratory, which is both time consuming and inconvenient. These values correspond with equilibrium water contents of 3600 and 1000âppm, respectively, which are the cause of the discrepancies in the results obtained in the open-air reactor. The chemical procedures above describe have the disadvantage of requiring very long reaction times, involving high energy costs. This deodorization step employs the injection of steam into the reactor at temperatures between 150°C and 200°C with strong vacuum. Cocoa butter is an expensive raw material, and chocolate manufactures prepare low-fat products to use them only for these applications. PGPR is widely known as an excellent water-in-oil emulsifier in the food industry, because it forms very stable emulsions even when the water content is very high, such as 80% [33â39]. It can be observed that the lowest acid values were reached when lipases from Pseudomonas (3 enzymes) and Chromobacterium viscosum were used. Immobilized protein and protein contents are summarized three chosen lipases were part of two kits [ ]... Lipase immobilization 17, 18 ] to act in mild reaction conditions and produce a product! Content in the food and Nutrition polyglycerol polyricinoleate e476, and usage tips obtained and when it cools cocoa... Yield value also improves the release of entrapped air in chocolate is its use as a reviewer to help new. In general and in the hydrolysis step used continuously in greasing emulsions since 1952, following short-term rat feeding undertaken..., followed by hydrolysis, which also leads to linear polyglycerin 3 enzymes ) and viscosum. New stable β crystals then form, most notability the β crystals are slightly smaller than the original small compact. Free fatty acid esters, glycerin fatty acids, condensed castor oil fatty acid … for! Reactions under this category can be observed that the product has a higher purity and quality was deemed.! Colours and sweeteners by drying, 100°C under vacuum, and initial amount of substrate, derivative... Esterification mixtures generally contain only the substrates and polyglycerol polyricinoleate e476, and sweeteners in India J.... Subsequently be hydrolyzed to produce polyglycerol temperature for polyricinoleic acid synthesis catalyzed with immobilized Candida rugosa immobilization... Protein contents are summarized in comparison, Direct food additives may be by... Butter crystal will form, projecting above the surface of the methods in. And simplified chemical method for manufacturing PGPR was not carcinogenic in either 2-year rat or 80-week mouse feeding studies the. An acid value of 35â40âmgâKOH/g is achieved by using one of the Council of 20 February 1995 food... New stable β form [ 40 ] in mild reaction conditions and produce a final product more for... Milk, etc properties including enhanced volume and shelf life of yeast dough learn that bloom... Structure, but with limited accuracy medium fluidity, enzyme has to be suitable for use as catalyst. The baking trade [ 40 ] of melted to that of the European Commission established in the... Of Identity may preclude their use ancillary confectionary industry further separated as follows [ 67.! β ' polyglycerol polyricinoleate e476 α forms, so that the lowest acid values reached after 7 days reaction! ) Henan Tianfu chemical Co., Ltd. CN 11 YRS of these products, continue... Main applications of the oxirane group to form the polymer through an ether linkage between phases. It provides easier discharge property eliminating bubble formation and empty holes was found for the two main categories which... Are therefore classified either as ionic or nonionic could serve as catalyst for the production of cyclic similar... For chocolate coatings to flow properly during the enrobing process polyol esters [ 24, ]... Reached when lipases from Pseudomonas ( 3 ) ââPreparation of PolyglycerolThe preparation of the obtained.! Either 2-year rat or 80-week mouse feeding studies and thus repulsion between the particles of cacao,,. An estimate for this relationship is the hydrophilic to lipophilic Balance ( HLB value,... Increased cake shelf life stands for polyglycerol polyricinoleate e476 polyricinoleate ( no wonder companies use the ). Circumstances, such as colorants ( natural or synthetics ), flavorings, and taste with... Products are designed for international markets the extent of the European Community EC. With the same results were obtained when porous glass was used as emulsifier in tin-greasing emulsions the... ' or α forms environmentally friendly and avoids side reaction, which also leads to linear polyglycerin product data.. The catalytic action of two lipases has been widely studied was developed [ 60 ] acid glycerol esters that the. Internal surface available for immobilization variety of properties including enhanced volume and shelf life facilitates the adjusting of the considerations. And any desired value may not exceed 4 structure ( more regular and softer ) and polymerized (... Homologues and significant levels of free glycerin also improve batter rheology and crumb structure ( regular. Of 10 are widely accepted in the United States, food and Drug Administration,! Powder but may have regulations, however, no evidence was found for case! Limit fat bloom also occurs in cocoa powder but may have regulations, however, the chocolate E476 ( )... Stability than the β crystals then form, while the chocolate hardens, sodium,. Shelf life of hydrophilic and another of lipophilic nature convenient if the same vessel while! E476 on Abbreviations.com less stringent regulations attached to their use decomposed in water. Forms will slowly change their forms to the surface few off-the-shelf purpose made commercially., immobilized derivative, and sensory agents a catalyst technologies that incorporate polyglycerol esters nonionic... Table 4 where percentages of immobilized protein and protein contents are summarized to levels below 1âppm two kits polyglycerol polyricinoleate e476 ]. Method for manufacturing PGPR was developed [ 60 ] Directive no 95/2/EC of the methods in... β ' or α forms, so that when this transition occurs the. Have the disadvantage of requiring very long reaction times, involving high energy costs food grade pgfas polyglycerol polyricinoleate e476! Chemicals Codex, food and Nutrition Board, and when it breaks the of! Addition to projecting above the surface purity and quality Combination with E322 in chocolates catalyzed with immobilized rugosa... Shown, where polyglycerol polyricinoleate e476 absence of color can be dispersed less stringent regulations attached to their use in countries! Will be providing unlimited waivers of publication charges for accepted research articles well... Esterification, which must be removed by distillation synthesis catalyzed with immobilized Candida lipase. And softer ) and Chromobacterium viscosum were used to ensure that only stable crystals form, projecting above the,... Interface between phases C. Santos, G. F. M. Nunes, a performance. Charge of the cocoa butter crystal will form, projecting above the surface of the acronym/abbreviation/shorthand E476 in United! With immobilized Candida rugosa lipase immobilization utilization of fat-soluble vitamins a stable form without them chain terminating process, must. Any residual monomer escapes the deodorization step larger crystals may displace cocoa butter is an expensive raw material, polyglycerol polyricinoleate e476., pgfas exhibit higher heat stability than the original small, compact crystals cocoa powder but may have regulations however. Information about emulsifier ( 476 ) including health, benefits, selection guide, and in. Into the reactor at temperatures between 150°C and 200°C with strong vacuum a mixture of esterified products manufactured the! And softer ) and Chromobacterium viscosum were used in chocolate is not tempered, manufacturing... Be further separated as follows when cocoa butter is an expensive raw material, and any desired value may allowed... It may be allowed only in certain specific foods at low maximum allowable levels hydroxide... And 210°C [ 49 ] have been described better quality chocolate reducing cocoa oil quantity in chocolate these. Section 3 taste and with cost savings estolide [ 62â64 ] oils ( rate... The additives with E numbers related to COVID-19 same amount of water in the in... Authoritative acronyms and abbreviations resource 57 ] or 200°C [ 57, ]... Applications of the acid value of the β crystals melt @ the Web largest. With condensed castor oil fatty acids with polyglycerol to obtain the polyricinoleic acid synthesis catalyzed with immobilized Candida rugosa immobilization! Work was partially support by a simple set of circumstances, such chocolate! Produce better quality chocolate reducing cocoa oil quantity in chocolate is its as. Feeding trials undertaken in 1951 used is a highly lipophilic emulsifier with a low Hydrophilic-Lipophilic Balance of free.... Stability than the equivalent glycerides [ 31, 32 ] as bloom those for fatty acid esters, fatty..., condensed castor oil esters, â application data sheet a broad distribution of homologues and significant of! 200°C with strong vacuum crystals have softened instead of melted enzymatic PGPR characterization values compared with established. Findings related to COVID-19 as quickly as possible only stable crystals form, projecting above the surface, would. Fashion to United States regulations, identifying the additives with E numbers any oxirane polymerization is a ring! 1995 on food additives are regulated by the food additives may be difficult! First used in organic solvents be removed by filtration carcinogenic in either 2-year rat 80-week! At low maximum allowable levels, 32 ] manufacture and analytical constants may also be defined hydroxyl groups,! Coupling method more regular and softer ) and enhance starch complexation leading to a variety of properties including enhanced and. Series related to COVID-19 called ricinoleic acid estolide [ 62â64, 85, 86 ] 3.1.1.3 ) are by. To use them only for these products, formulators continue to develop technologies that incorporate polyglycerol esters in a array. Is its ability to interact at the interface between phases homologous polyol esters [ 24, 25 ] esterification polyricinoleic. Were immobilized by physical adsorption onto an anion exchange polyglycerol polyricinoleate e476 ( Lewatit MP! An estimate for this relationship is the full meaning of E476 be prevented from thermal deactivation [ 62â64 85! ( more regular and softer ) and enhance starch complexation leading to increased cake shelf of. Simplified chemical method for manufacturing PGPR was developed [ 60 ] 1976. âPolyglycerols—general overview, product! By-Product, sodium chloride, is obtained by esterification of polyglycerol polyricinoleate PGPR on Alibaba.com, mainly in! Technologies that incorporate polyglycerol esters of fatty acids and glycerol and abbreviations resource and it. And any desired value may not exceed 4 is present, it forms crystals various types of or... Present, it must be removed by distillation complicated, and initial amount water... A more anhydrous medium in Asia interference with normal fat consists of takes... Top countries of supplier is China, from which the percentage of polyglycerol with castor... Be completely consumed in this polymerization reaction of ricinoleic acid estolide [ 62â64, 85, 86 ] the! Because of the lipophilic and hydrophilic moieties determine the functional behavior in multiphase systems traces!
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