2009_Book_FoodChemistry

8.15 Surface-Active Agents 461
Table 8.24. Emulsifiers from mono- and diacylglyceride mixtures
Name
Mono- and diglycerides esterified with
EU-number
Production by conversion of
mixtures of mono- and
diacylglycerides with
Acetic acid (acetylated Acetem E472a Acetic anhydride
mono- and diglycerides)
Lactic acid Lactem E472b Lactic acid
Citric acid Citrem E472c Citric acid
Monoacetyl- and Datem E472e Tartaric acid and acetic
diacetyltartaric acid
anhydride
of the starting compounds, complex products
are obtained in this process. An example is
represented by the diacetyltartaric acid ester of
monoglycerides (DATEM). At concentrations
of ca. 0.3% (based on the amount of flour), this
ester increases the volume of wheat biscuits.
For the production of this emulsifier, acetic
anhydride and tartaric acid are heated, diacetyltartaric
acid anhydride (I in Formula 8.43)
being formed on removal of acetic acid by
distillation. Compound I is converted to DATEM
with monoacylglycerides (II). In the series 6:0 to
22:0 as well as 18:1 (9) and 18:2 (9,12), the baking
activity of DATEM is the highest with stearic
acid as the acyl residue. DATEMs on the basis
of diacylglycerides containing the acyl residues
10:0 or 18:0 exhibit only slight activity. Of the
10 components of a DATEM preparation which
quantitatively appeared, the main product (III in
Formula 8.43) gave the largest increase in volume
of white bread, closely followed by compounds
IV and V.
(8.43)