Acetylated mono-and diglyceride
Another name: Acetic and fatty acid esters of glycerol, Alias acetic acid fatty acid glyceride
Physical and chemical properties
White to light yellow, liquid or solid with different viscosities, with acetic acid odor. It is insoluble in water and soluble in ethanol, acetone, and other organic solvents. Acetylated mono-and diglyceride solubility depends on the degree of esterification and melting temperature. The melting point ranges from 25 ℃ to 40 ℃, belonging to water in oil (w/o) emulsifier with an HLB value of 2 ~ 4. Edible oil is prepared by transesterification reaction with glycerol triacetate and glycerol in the presence of a catalyst, and then by molecular distillation. Or mono fatty acid glyceride and acetic anhydride are partially acetylated and substituted.
Toxicological basis
① Ld50:4g/kg (BW) (rat, acute oral).
② ADI: not required (FAO/WHO, 1994).
③GRAS：FDA-21 CFR 172.828.
Application
Emulsifier
GB 2760-2014 stipulates that it can be used in various foods (except the food in Appendix 2) according to production needs.
The reference dosage in food processing can be used for sugar boiling and descaling in sugar factories. The maximum dosage is 0.015g/kg; For compound condiments, the maximum dosage is 20g/kg; In margarine and cold drinks, the dosage is 10g/kg.
Physical and chemical properties can ensure the aeration of high-fat foods (such as ice cream, cream, foaming dessert, etc.) and control the fat crystallization of shortening; It can form a film full of mechanical elasticity, which can be used for food coating preservation to prevent oxidation, drying, moisture, and pollution.
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