Viscosity control (increase/decrease)
SY-Glyster adjusts the viscosity of oils and fats.
Increasing viscosity
(Main applications: Dressing, cooking oil, etc.)
Thickening and solidification of liquid oil
When CV-1L solidifies,it forms a mesh-like structure and retains liquid oil in its interior,resulting in solid-likephysical properties.
Relation between added amounts of CV-1L and the viscosity of the oils
Since the viscosity and yield values of CV-1L vary depending on the manufacturing conditions and the amount added, the preferred physical properties are realized by using it under the optimum conditions.
e.g., CV-1L, CV-23, etc.
Reducing viscosity
(Main applications: Chocolate, etc.)
Effect of improving fluidity of chocolate
Adding CR-350H with chocolate improves the fluidity of chocolate and improves work efficiency.
Relation between added amounts of CRS-75 and the viscosity of the chocolate
As the amount added is increased, the viscosity of chocolate with lecithin does not change much whereas the viscosity of chocolate with CRS-75 decreases.
e.g., CRS-75, CR-350H, etc.