Lactic and fatty acid esters of glycerol
Physical and chemical properties
Milky white powder or massive solid, insoluble in cold water, can be dispersed in hot water and hot oil, soluble in hot isopropanol, xylene and cottonseed oil. It has the functions of emulsifying, stabilizing, reducing viscosity, controlling oil crystallization, delaying starch aging and increasing gas holding capacity. The product is a waxy solid with a consistency from soft to hard. A mixture of partial lactic acid and fatty acid glycerides.
Toxicological basis
Toxicity: ADI is not limited and is listed as gras substance by FDA.
Application
Emulsifier
GB 2760-2014 stipulates that the maximum usage of cream is 5.0g/kg; It can be used in all kinds of food (except food in Appendix 2) according to the production needs.
Used in cream to make its products stable, uniform and delicate. For meat products, it can improve the water storage capacity of sausage and ham and prevent oil-water separation. Lactic and fatty acid esters of glycerol is used in various oils and fats to improve the compatibility between oil and water and prevent oil-water separation during storage. Increase the willfulness and gas holding of dough, improve the structure and increase the baking volume. Form complex with starch to prevent swelling and loss of starch, improve gelatinization characteristics of starch and prevent aging and regeneration. Add this product into warm water at about 60 ℃, make it into paste, and then add it in an appropriate proportion.
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