Food additives data book - wordpres

in ethanol solution: @ 95% Soluble
in propylene glycol: @ 50°C Soluble
FUNCTION IN FOODS: Aeration in cakes and sponges. Amylose-complexing in cereals and potato products. Crumb softening
in bread. Emulsifying in cream liqueurs, margarine. Emulsion stabilising in bakery compounds.
Improvement of texture consistency in ice-cream, toffees. Creaming in cake margarine. Reduced
stickiness in pasta and potato products, caramels. Extrusion aid in snacks. Lubrication in chewing gum
base
Amylose complexing index – min 90% monoester: 87–92 (excellent)
min 40% monoester: 40–45 (poor)
HLB – 3–4 (low polarity)
ALTERNATIVES: Mono- and diglycerides of fatty acids-unsaturated. Other emulsifying agents in varying respects at
different dosages
TECHNOLOGY OF USE IN FOODS: When producing an aqueous dispersion for cake aeration it is essential to control temperature to max
60–65°C, depending on emulsifier type, to ensure correct crystal formation. (see also ref. 1)
For ice-cream, minimum levels of 0.21% 1-monoglyceride are recommended (see also ref. 2)
For crumb-softening (anti-staling, anti-firming) levels of min 0.3–0.5% monoglyceride on flour
weight are recommended added in the form of a hydrate (see also ref. 3)
Improves fat distribution and chewing properties/ reduces stickiness in toffees and caramels
SYNERGISTS: Alpha-tending emulsifiers (acetic and lactic acid ester and propylene glycol esters) for maintaining
crystal form for aeration
ANTAGONISTS: In aeration dispersions – acids and alkalis
FOOD SAFETY ISSUES: No acute toxic effects at practicable dosage levels. No harmful effects specifically associated with
mono- and diglycerides. ADI not limited.
Mono- and diglycerides of fatty acids – saturated 345