Distilled monoglyceride

Examples of Emulsifiers. Distilled Monoglycerides E 471 -These are a high purity monoglycerides prepared by molecular distillation. 

Standard mono- and diglyceride products contain 40-50 percent monoglycerides, whose content can be raised to 53 percent without distillation. Distilled monoglycerides contain a minimum of 90 percent a-mono-glycerides.44... 

One property that often affects the performance of emulsifiers is purity. A very pure emulsifier performs very differently to the same major ingredient present at a lower purity. This is particularly apparent with monoglycerides where these are available as distilled monoglycerides, produced by molecular distillation, or in grades of lesser purity. 

Emulsifiers are added to toffees to help disperse the fat (see also Chapter 4), although it is perfectly possible to make toffees that do not contain added emulsifiers if sufficient skim milk solids are present. The emulsifying effect of a considerable quantity of skim milk solids can be replaced by a very small quantity of an emulsifier, e.g. lecithin or distilled monoglycerides, and the price of skim milk in the EU makes this an attractive proposition. Curiously, fat that is too well dispersed can cause problems. If some fat coats the surface of the piece then the toffee will cut easily as the fat lubricates the cutting knife if there is no surface fat then the toffee can stick to the knife. One solution to this is to have a cutting knife coated with PTFE. The PTFE has a very low energy surface that the toffee will not stick to. 

Lecithin/distilled monoglyceride blend for bakery applications. 

Figure 14. Phase diagrams of monoglycerides in water, (a) Refers to a distilled monoglyceride made with hydrogenated lard (b) shows distilled monoglyceride made from sunflower oil (16).

AdvitageL [Quest Int l.] Blends of distilled monoglyceride and alpha-tending emulsifiers for aeration of sponge cakes. 

Llpodan. [Grindsted Prods. Grindsted nods. Denmark] Distilled monoglycerides onulsifier for foods, resins, dier-moplastics. 

Mtmoset . [Eastman] Distilled monoglycerides food emulsifiCT. 

Nutrisoft . [Griinau] Distilled monoglyceride water-dispersible emulsifier for baking additives and confectkmety andstaling effect... 

AdvitageL [Quest In l.] Blends distilled monoglyceride and alpha-tendh% emulsifiers for action of sponge cakes. 

Monoglycerides are completely soluble in fats and oils and dispersible in water under certain conditions. Distilled monoglycerides form mesomorphic phases in water depending on temperature, concentration, fatty acid chain length and degree of unsaturation. 

Mono-diglyceride mixtures as well as distilled monoglycerides are extensively used in many industrially produced foods and often in combination with other surfactants or lecithin. Historically the first monoglycerides were applied five decades ago in the production of margarine and monoglycerides are still the emulsifier chosen to facilitate the emulsification of the water phase in the oil and fat phase of margarine. Low-calorie spreads could not be produced without surfactants such as monoglycerides. 

Formation of insoluble inclusion compounds with amylose-the water soluble part of starches-is another important application area for monoglycerides, especially saturated distilled monoglycerides (Krog, 1981). By complexing the amylose, monoglycerides improve texture of starch-based foods such as processed potato products, macaroni, noodles and other pasta foods. 

Both mono-diglyceride mixtures and distilled monoglycerides are used as raw materials for making either more lipophilic or more hydrophilic derivatives which are utilized in the food industry for applications in which the monoglyceride itself does not fulfil the functional requirements. 

Acetylated monoglycerides, also called acetoglycerides, can be made by acetylation of distilled monoglycerides with acetic anhydride (min. 98.5% pure). The reaction takes place at a temperature of 120 °C for about Ih and acetic acid is removed by deodorization. 

Blends of distilled PGME and distilled monoglycerides are used in aqueous gel form or in dry powder form as aerating agents in fat-free cake formulae. 

Distilled monoglyceride, made by molecular distillation of mono-diglyceride, has been commercially produced in the USA since 1950 and in Europe since 1964. The use of distilled product has increased with the desire to use purer and better defined products and because of their enhanced behaviour. 

Phase diagrams of monoglyceride-water systems have been reported by Lutton (1966) (C12-C22), Larsson (1967) (C6-C10) and Krog and Larsson (1968) (industrially distilled monoglycerides). The main features of the different monoglyceride-water systems were given in Section 8.2 as an illustration of lipid-water phase equilibria (Fig. 8.12). Only additional comments to this earlier work will be given here. 

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