Monoglycerides and diglycerides of fatty acids
Physical and chemical properties
White waxy flake or bead solid, insoluble in water, can be dispersed in water after mixing with hot water through strong oscillation. Most of them are water in oil emulsifiers. It can be dissolved in hot organic solvents ethanol, benzene, acetone, mineral oil, and fixed oil. Fatty acid and glycerol are obtained by heating and esterification in the presence of a catalyst.
Toxicological basis
① ADI: unlimited regulation (FAO / WHO, 1994).
②GRAS：FDA-21CFR 182.1342.
Application
Emulsifier
GB 2760-2014 stipulates that cream, raw and wet flour products (such as noodles, dumpling skin, wonton skin, Shaomai skin), infant formula food and infant auxiliary food shall be used in an appropriate amount according to production needs; Raw and dry flour products, the maximum dosage is 30.0g/kg; Butter and concentrated butter, with maximum usage of 20.0g/kg; Other sugars and syrups (such as brown sugar, brown granulated sugar, and maple syrup), with a maximum dosage of 6.0g/kg; Spices, the maximum dosage is 5.0g/kg; It can be used in all kinds of food (except food in Appendix 2) according to the production needs.
It is used in candy to prevent fat separation of milk candy and toffee; For chocolate, it can prevent chocolate sugar crystallization and oil-water separation, and increase the sense of delicacy; For ice cream, it can make the tissue mix evenly, delicate, smooth, moderate expansion and improve the shape retention; Used in margarine, it can prevent oil-water separation and stratification, and improve the quality of products; It is used in drinks. When added to fat-containing protein drinks, it can improve stability and prevent oil from floating and protein from sinking; It is used in pastries or bread. It is compatible with other emulsifiers. As the foaming agent of pastries, it forms a complex with protein to produce a moderate bubble film.
The prepared pastries are bulky, soft, elastic, and prolong the shelf life; For biscuits, the oil can be evenly dispersed in the emulsion state when added into the dough, which can effectively prevent the oil from seeping out and improve the brittleness of biscuits. For rice flour products, it can increase the tightness of dough, reduce the viscosity of dough and improve the elasticity of flour products;
Flour products are not easy to be burnt and rotten when boiling, and the edible taste is good; For instant noodles, instant noodles, and other foods, can promote the wetting and penetration of water and is convenient to eat; Rice flour products adding this product can increase the whiteness and flexibility of rice flour and improve the sense of eating. Used in meat processing products, it can better disperse fat raw materials, prevent starch aging and retrogradation, be easy to process, and inhibit water precipitation, shrinkage, or hardening; For dry yeast, it can protect cell activity.
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