Food additives data book - wordpres

FUNCTION IN FOODS: Emulsion-stabilising in margarine and spreads, bakery compounds and coffee whiteners.
Aeration/creaming in cake margarine and shortening. Foam stabilising in whipped toppings
Amylose-complexing index – min 90% monoester – 26–35 (poor)
HLB – 3–4 (low polarity)
ALTERNATIVES: Mono- and diglycerides of fatty acids – saturated. Other emulsifying agents in varying respects at
different dosages
TECHNOLOGY OF USE IN FOODS: For low-fat spreads, unsaturated mono-diglycerides (IV 80–105) are preferred for producing a fine
stable dispersion of water droplets. Emulsifier dosage 0.5–1%, possibly in combination with 0.2–0.5%
polyglycerol polyricinoleate (IV approx. 85) and hydrocolloids.
For bakery compounds (40–80% soft fat), unsaturated mono-diglycerides (IV 60–80) are
recommended at dosages of 1–2% to produce a fine stable dispersion with good shelf-life
FOOD SAFETY ISSUES: No acute toxic effects at practicable dosage levels. No harmful effects specifically associated with
mono- and diglycerides. ADI – not limited.
LEGISLATION: USA: UK and EUROPE:
US FDA 21 CFR 184.1505. E471 – ADI no limit
GRAS – Dough strengthener, EC Directive 95/2 (OJ No. L61, 18.3.95) Schedule 1 (enacted in UK
emulsifiers, formulation aids, as statutory instrument 1995 No. 3187) Miscellaneous additives
lubricants, surface-active generally permitted for use. Also schedules 4, 7 & 8 (parts 1, 2, 3 &
agents, etc. 4) Purity criteria laid down in EC Directive 78/663 (OJ L223,
14/8/78)
REFERENCES: Madsen, J. (1989) Low-calorie spread and melange production in Europe. In: World Conference on
Edible Oils and Fats AOCS, Maastricht, October.
Flack, E. Butter, margarine, spreads and baking fats. In: Gunstone, F. D., and F. B. Padley (Eds.),
Handbook of lipid technology, Marcel Dekker, Inc., New York (in preparation).
FAO/WHO (1973) Specifications for identity and purity of food additives part v. emulsifiers. Rome,
pp. 17–18.
ANY OTHER RELEVANT INFORMATION: Acid value max 3; Iodine value 40–105
Mono- and diglycerides of fatty acids – unsaturated 349