Monoglycerides. Ethoxylated

The use of surfactants in the food industry has been known for centuries. Naturally occurring surfactants such as lecithin from egg yolk or soybean and various proteins from milk are used for the preparation of many food products, such as mayonnaise, salad creams, dressing, and desserts. Polar lipids such as monoglycerides have been introduced as emulsifiers for food products. More recently, synthetic surfactants such as sorbitan esters (Spans) and their ethoxylates (Tweens), sucrose esters, have been used in food emulsions. It should be mentioned that the structures of many food emulsions is complex, and in... 

Water-dispersible lecithins may be produced by adding a hydrophilic surfactant (5-20%) such as polysorbate or ethoxylated monoglycerides. A mixture of lecithin and nonionic surfactants (10-20%) has utility in applications where water dispersibility is needed. Blending of partial glycerides and lecithin, followed by spray cooling, results in flaked or powdered products (33). 

Solubilization. Most lecithins can aid in the production of microemulsions, an example being oil-soluble flavors in aqueous systems. Although standard-grade lecithins do not disperse in water, many modified or fractionated lecithins are water-dispersible, and they can be used to produce microemulsions. Standard-grade lecithin can be blended with other surfactants (e.g., ethoxylated monoglycerides) to produce synergistic emulsifier blends that are also effective in producing microemulsions. 

Radiamuls . [Fina Chem.] Sorbitanor glyceryl esters or ethoxylates or monoglycerides food emulsifier, diqrersant antistaling agent spray drying s[Pg.307]

Sulphosuccinic acid esters should be grouped into mono- and diesters. The first step of the monoester sulphosuccinate synthesis is the esterification of a hydroxyl-bearing stock material by maleic acid anhydride. As stock materials, long-chain primary alcohols, ethoxylated alcohols, ethoxylated alkylphenols, alkanolamides, ethoxylated alkanolamides, or monoglycerides are generally used [10, p. 405 ff 75, 76]. 

Synonyms Mono- and diqlycerides, ethoxylated Polyoxyethylene monoglycerides... 

Polyoxyethylene-grafted polydimethylsiloxane. See Dimethicone copolyol Polyoxyethylene monoglycerides. See Ethoxylated mono- and diglycerides Polyoxyethylene monolaurate. See PEG laurate Polyoxyethylene mono (octylphenyl) ether. See Octoxynol Poly (oxyethylene) monooleate. See PEG oleate Polyoxyethylene monostearate. See PEG stearate Polyoxyethylene nonylphenol. See Nonoxynol Poly (oxyethylene) oleate Poly (oxyethylene) oleic acid ester. See PEG oleate... 

Ethoxylated monoacylglycerols (i.e. monoglycerides reacted with 10 or 20 mol of ethylene oxide) are also valuable components of cosmetic preparations. 

Alkyl sulphates Alkylether sulphates Sulphated alkanolamides (also sulphated ethoxylated derivatives) Monoglyceride sulphates Sulphated alkylphenol ethoxylates (typically R = C9H19-, n = 3 or more)... 

Hydrophilic. Examples include ethoxylated sorbitan esters, monoglyceride derivatives such as lactates, tartarates, citrates, low-substituted polyglycerol esters, and monosubstituted sugar esters. 

Early studies [63-65] demonstrated that the more hydrophilic emulsifiers such as ethoxylated sorbitan ester, diacetyltartaric acid esters, and monoglyceride lactate primarily affect polymorphic transformations and have no effect on bulk viscosity. Garti et al. [66] studied the effect of sorbitan esters and ethoxylated sorbitan esters on the transitions among the IV, V, and VI forms. Their results... 

Figure 34 Monoglyceride derivatives, (a) Ethoxylated monostearate (b) succinic acid ester of monostearate (c) diacetyl tartaric acid of monostearate (d) citric acid ester of monostearate (e) lactic acid ester of monopalmitate (f) acetic acid ester of monostearate.

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