Lactylated monoglyceride

Fig. 3. Schematic process flow diagram for an imitation cheese product having the following formulation dry ingredients, calcium caseinate (or rennet casein), 24.5 wt % tapioca flour, 3.0 wt % salt, 2.16 wt % adipic acid, 0.6 wt % vitamins and minerals, 0.1 wt % sorbic acid (mold inhibitor), 0.5 wt % fat—color blend, soybean oil hydrogenated to a Wiley melting point of 36°C, 21.3 wt % lactylated monoglycerides, 0.05 wt % red-orange coloring, 0.01 wt...

Toppings are spray-dried emulsions made from sodium caseinate, vegetable fat such as palm kernel or coconut fat, and emulsifiers with low polarity, such as acylated (acetylated or lactylated) monoglycerides or propylene glycerol monostearate. 

Modified Lactylated monoglycerides Baked products, whipped... 

The manufacture of lactic acid esters of monoglycerides (lactylated monoglycerides) is normally based on a reaction between 88% pure lactic acid and saturated distilled, or conventional monoglycerides. 

Lactylated monoglycerides are of the non-ionic lipophilic type of emulsifiers, completely soluble in oils and fats and only slightly water-dispersible. Like acetylated monoglycerides, they are less surface active than the corresponding monoglycerides. 

Lactylated monoglyceride is stable in the a-crystal form obtained on cooling from melt and is often described as an a-tending emulsifier, like acetoglycerides and propylene glycol esters. 

Lactylated monoglycerides are used in aerated emulsions such as toppings and imitation creams owing to their influence on fat globule destabilization analogous to acetoglycerides. Furthermore they are... 

Dough conditioners are chemical compounds that have hydrophilic and lypophilic groups or ends. They are widely used because the polar and nonpolar groups bind with dough components. They act as dough conditioners and very effectively decrease staling rate. The most popular emulsifiers are stearoyl-2 sodium lactylate, monoglycerides, and lecithin (Dubois 1979). 

Most common emulsifiers are sodium-stearoyl-2-lactylate, monoglycerides, and lecithin, sometimes used in combination. 

Acetylated and lactylated monoglycerides, decaglycerol decaoleate, triglycerol mono/dioleate, hexaglycerol distearate, partial separation of components within each product Dionex SB-Cyano-25,0.25 pm, 50 pm X 17 m CO2, pressure programmed, 120"C FID 16... 

Other important emulsifiers are monoglycerides and stearoyl-lactylates. These have different functionalities and effects (Table 3.38) and their use depends on legislation, flour types and consumer preference for differing bread types. 

Behenamidopropyl PG-dimonlum chloride emulsifier, shaving soaps Lauramide DEA emulsifier, shortening Peanut (Arachis hypogaea) oil emulsifier, shortenings Stearoyl lactylic acid Succinylated monoglycerides... 

Figure 10.2. Common food emulsifiers Tweens (polyoxyethylene mono fatty aeid esters of sorbitan or sorbitol anhydrides), Spans (partial fatty acid esters and sorbitol anhydrides), lecithin (phosphatidylcholine), monoglycerides (monoaeylglyeerols), propylene glyeol mono fatty aeid esters (1,2-propanediol esters), suerose mono fatty aeid esters, stearyl-2-lactylate. Tween/Span 20, monolaurate Tween/Span 40, monopalmitate Tween/Span 60, monostearate.

The dough strengtheners which are used most often are DATEM (diacetyl tartaric esters of monoglycerides) and stearoyl lactylates. Lecithins are also used as emulsifiers. DATEM, however, is superior so far as the bread volume is concerned (Adams et al., 1991). Hydrocolloids may also improve the dough strength. The subject has been cautiously considered in several articles by Mettler et al. (1991). 

Emulsifiers are surface active substances that modify interfacial eneigy at the interface of immiscible systems. Emulsifiers are often required in the film formation to disperse lipid particles in composite emulsion films or to achieve sufficient surface wettability to ensure proper surface coverage and adhesion to the coated surface (Krochta 2002). Some common emulsifiers are acetylated monoglyceride, lecithin, glycerol monopal-mitate, glycerol monostearate, polysoibate 60, polysoibate 65, polysoibate 80, sodium lauryl sulfate, sodium stearoyl lactylate, soibitan monooleate, and soibitan monostearate (Janjarasskul and Krochta, 2010). 

One class of surfactants commonly used for applications in the food industry consists of carboxylic acids esterified with a single tail group such as a monoglyceride or, alternatively, for lactylates esterification of the alcohol group on lactic acid or its polymers with a fatty acid. These anionic surfactants are produced commercially using lactic. 

Emulsifiers also improve the textural shelf life of table tortillas. They help delay staling and prodnce softer and more reliable tortillas. The most effective emulsifier is sodium-stearoyl-2-lactylate or SSL. This linear-shaped emulsifier has the ability to bind inside amylose helixes, retarding retrogradation. Commercial lecithin and monoglycerides are also used alone or in combination with SSL (Sema-Saldivar et al. 1990). 

Esters of fatty acids, primarily stearic and palmitic, and distilled monoglycerides with lactic, tartaric, citric, succinic, and related hydroxy acids have found wide application as emulsifiers and improvers in the food industry. Sodium or calcium salts of esters of stearic acid with lactic acid [sodium stearoil-2-lactylate (SSL)]... 

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