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Polyoxyethylene monoglyceride

Synonyms Mono- and diqlycerides, ethoxylated Polyoxyethylene monoglycerides... [Pg.1107]

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... [Pg.1301]

Nonionic the surfactant has no groups with charge such as, for example, monoglycerides of long-chain fatty acids or polyoxyethylenated alkylphenols. [Pg.287]

Nonionic. The surface-active portion bears no apparent ionic charge, for example, RCOOCH2CHOHCH2OH (monoglyceride of long-chain fatty acid), RCgH OC H OH (polyoxyethylenated alkylphenol), R C H OH(polyoxyethylenated alcohol). [Pg.3]

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. 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.
Other food emulsifiers are made by transesterification of fatty acid methyl esters with poly glycerols, sorbitan, sucrose and stearoyl lactate (Figure 10.2). Sugar, sorbitan fatty esters and polyoxyethylene sorbitan esters are used to stabilize oil-in-water food emulsions. Optimum emulsification is achieved with combinations of emulsifiers. Margarines are made with a combination of monoglycerides and lecithin, and cake mixes with a mixture of monoglycerides and propylene glycol monoesters. [Pg.265]

See other pages where Polyoxyethylene monoglyceride is mentioned: [Pg.2235]    [Pg.2372]    [Pg.410]    [Pg.2235]    [Pg.2372]    [Pg.410]    [Pg.77]    [Pg.2220]    [Pg.2236]    [Pg.173]    [Pg.49]    [Pg.209]    [Pg.446]    [Pg.2]    [Pg.532]    [Pg.49]    [Pg.151]    [Pg.326]   
See also in sourсe #XX -- [ Pg.4 , Pg.249 ]



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