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GLYCEROL MONOSTEARATE

Fmctose is sweeter than sucrose at low temperatures (- S C) at higher temperatures, the reverse is tme. At 40°C, they have equal sweetness, the result of a temperature-induced shift in the percentages of a- and P-fmctose anomers. The taste of sucrose is synergistic with high intensity sweeteners (eg, sucralose and aspartame) and can be enhanced or prolonged by substances like glycerol monostearate, lecithin, and maltol (19). [Pg.4]

The emulsifier glycerol monostearate is closer to the oil-soluble end of the spectrum, making good emulsions of water in oil. [Pg.131]

See also glycerol monostearate dihydrocodeine, 183 dihydroxybutane. See butylene glycol dihydroxyethane. See ethylene glycol dihydroxypropane. See propylene glycol... [Pg.252]

Antistatic agents Ethoxylated amines, lauric acid diethanolamide, glycerol monostearate... [Pg.563]

Common antistatic agents for food-contact and medical materials include ethanolamines (ethoxylated amines), ethanolamides, laurylamide and glycerol monostearate. [Pg.582]

Glycerol monostearate can also be determined by LC-MS. Detection by positive APCI is possible. Figure 15 shows a typical chromatogram for the technical product eluting from a Phenomenex Aqua Ci8 column with methanol-water gradient (70-100% methanol). The molecular ion (M + H)+ mass spectra of the two main peaks detected are shown in Figures 16 and 17. [Pg.583]

Figure 15 Technical Glycerol monostearate examined by LC-MS with positive APCI. Figure 15 Technical Glycerol monostearate examined by LC-MS with positive APCI.
Figure 17 Mass spectrum of component eluting at 10.0 min (see Figure 15). (359.3 ion is the (M + H) ion of glycerol monostearate.)... Figure 17 Mass spectrum of component eluting at 10.0 min (see Figure 15). (359.3 ion is the (M + H) ion of glycerol monostearate.)...
R (1971), 421-L Note There is no reference in the open literature to a mono- or dinitrated derivative of glycerol monostearate... [Pg.739]

Low-molecular-weight surfactants ( emulsifiers ) are important ingredients in food products. The types of surfactants most commonly studied in food colloids research are phospholipids (lecithin), mono/diglycerides (particularly glycerol monostearate), polysorbates (Tweens), sorbitan monostearate or monooleate (Spans), and sucrose esters. These small lipid-based amphiphiles can typically lower the interfacial tension to a greater extent than the macromolecular amphiphiles such as proteins and certain gums (Bos and van Vliet, 2001). [Pg.323]

See other pages where GLYCEROL MONOSTEARATE is mentioned: [Pg.447]    [Pg.447]    [Pg.785]    [Pg.438]    [Pg.249]    [Pg.394]    [Pg.394]    [Pg.100]    [Pg.132]    [Pg.134]    [Pg.154]    [Pg.254]    [Pg.258]    [Pg.258]    [Pg.259]    [Pg.765]    [Pg.83]    [Pg.252]    [Pg.139]    [Pg.9]    [Pg.42]    [Pg.89]    [Pg.98]    [Pg.177]    [Pg.739]    [Pg.249]    [Pg.101]    [Pg.570]    [Pg.582]    [Pg.447]    [Pg.447]    [Pg.785]    [Pg.394]    [Pg.394]   
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Antistatic additives glycerol monostearate

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