Food additives data book - wordpres

ALTERNATIVES: Lactic acid esters/ propylene glycol monostearate and palmitate
TECHNOLOGY OF USE IN FOODS: Stabilises monoglycerides in alpha crystal form in emulsions used to facilitate aeration of cake and
sponge batters.
Maintains fats in alpha crystal form to stabilise aeration of whipped desserts, imitation creams and
toppings.
Forms protective coating against loss of moisture and fat oxidation for nuts, raisins, etc.
FOOD SAFETY ISSUES: No acute toxic effects at practicable dosage levels. ADI not limited
LEGISLATION: USA: UK and EUROPE:
US FDA 21 CFR 172.828 E472a – ADI no limit
– food additive EC Directive 95/2 (OJ No.L61, 18.3.95) Miscellanous Additives
(Enacted in UK as Statutory Instrument 1995 No. 3187)
Schedule 1 (Generally permitted for use in food) & Schedules 4, 7 & 8
Purity Criteria laid down in EC Directive 78/663 (OJ No.L223, 14.7.78)
REFERENCES: Andreasen, J. (1973) The efficiency of emulsifiers in whipped topping, at CIFST Annual Conference,
Vancouver, Canada, April.
Martin, J. B., and Lutton, E. S. (1972) Preparation and phase behavior of acetyl monoglycerides.
J. Am. Oil Chem. Soc. 49, 683.
ANY OTHER RELEVANT INFORMATION: Acid value max 3; Iodine value max 5 or 40–50; Saponification value 280–385
Acetic acid esters of mono- and diglycerides of fatty acids 351