Introduction of mono and diglycerides of fatty acid esters.
Mono- and diglycerides are a common food additive that is widely used in food processing. It is an emulsifier that improves the taste and texture of food and extends the shelf life of food. This article will introduce monodiglyceride fatty acid esters in detail, including their properties, uses, safety, etc.
1. Nature. Monodiglycerides are compounds produced by the esterification of glycerol and fatty acids. Depending on the type of glycerol and fatty acids, the properties of mono- and diglycerol fatty acid esters also differ. In general, mono- and diglycerides have the following properties:
1.Good emulsifying properties: Mono- and diglycerol fatty acid esters are hydrophilic and lipophilic, and are able to effectively mix oil and water together to form a stable emulsion.
2.Thickening: Mono- and diglycerides can increase the viscosity of food, thereby changing the taste and texture of food.
3.Antioxidant effect: mono- and diglycerides can delay the process of oxidative deterioration of food, thereby extending the shelf life of food.
Second, the use. As a common food additive, mono- and diglycerides are widely used in food processing. Its main uses include the following aspects:
1.Dairy products: Mono- and diglycerides can be used as stabilizers for dairy products to improve the taste and stability of the product.
2.Bread and pastry: When making bread, pastries and other foods, mono- and diglycerides can be used as emulsifiers and humectants to improve the texture and taste of products.
3.Meat products: In meat processing, mono- and diglycerides can be used as water retention agents and binders to improve the tenderness and water retention of products.
4.Beverages: The addition of mono- and diglycerides to beverages can improve the taste and stability of the product.
3. Security.
As a kind of food additives, the safety of mono- and diglycerides is a concern for them. According to relevant studies, moderate intake of foods containing mono- and diglycerides does not cause adverse health effects. However, due to the different constitutions of each person, there may be allergic reactions or intolerance conditions for some people, so it is necessary to pay attention to the body's reaction when consuming foods containing mono- and diglycerides. In addition, the amount of mono- and diglycerol fatty acid esters added to food also needs to be controlled in strict accordance with relevant national standards to ensure food safety.
Fourth, the production method of monodiglycerol fatty acid esters mainly includes chemical synthesis method and natural extraction method. The chemical synthesis method uses glycerol and fatty acids as raw materials to produce mono- and diglycerol fatty acid esters through esterification reaction. The natural extraction method is to extract mono- and diglyceride fatty acid esters from natural oils or fats. Compared with chemical synthesis, the production cost of natural extraction is higher, but the product safety is higher, so some high-quality foods will choose naturally derived mono- and diglyceride fatty acid esters as additives. Food emulsifiers