Distilled monoglyceride (mono- and diglycerides) is an emulsifier, meaning it helps combine oil and water. As a result, they are commonly used as food additives. On the other hand, small amounts of them are often added to packaged and frozen foods to improve texture and stability, prevent oil separation, and increase the shelf life of food.
Mono- and diglycerides can be made by reacting plant or animal fatty acids with glycerol or by breaking down vegetable or animal fats and oils. Natural sources of fatty acids and mono- and diglycerides include vegetable oils such as soybeans, grapefruit, canola, sunflower, cottonseed, coconut and palm oil, vegetable pomace such as grape pomace or tomato pomace and some animal fats.
Mono- and diglycerides has a long history and is widely used, enabling more economical production with greater purity and consistent quality. Most importantly, mono- and diglycerides are subject to the same strict food safety standards that are used to produce all foods, regardless of source or production.
Consisting of glycerol-related fatty acids, mono- and diglycerides belong to the glyceride family. Triglycerides (the fats and oils that make up the fat in our diet) are naturally metabolized by enzymes in our body to form mono- and diglycerides and single fatty acids. There is also evidence that mono- and diglycerides may be formed during the preparation of certain foods. Therefore, mono- and diglycerides are considered a source of fat.
Mono- and diglycerides are the most common emulsifiers used in baked goods that perform the following functions:
- Improve bread volume
- Increase the shelf life of cakes and bread by inhibiting or slowing down starch regression
- Optimization of cake dough aeration
- Stabilization of oil emulsions in water such as cake batter
- Improve the storage capacity of bread flour gas
- Strengthen the gluten network through wheat proteins
Mono- and diglycerides are commonly classified as emulsifiers that allow materials to mix, prevent separation, reduce adhesion, control crystallization, help products to dissolve more easily and Contribute to the overall stability of the product.
They are often found in infant formula, salad dressings, peanut butter, chocolate, frozen foods as well as pastries. In bakery products, they are useful for improving the volume and texture of bread as well as keeping baked products soft and moist.
In this way, their function is similar to other foods such as soy lecithin and egg yolk. In addition to acting as emulsifiers, mono- and diglycerides may also be used as food coatings applied directly to the surface of foods, including fresh fruits and vegetables, to protect against spoilage and decay.
Mono- and diglycerides is also widely used in the ice cream industry as an emulsifier to prevent premature melting of ice cream.
Mono- and diglycerides are widely used in the production of bread and pans, as they are very effective softeners for bread crumbs. The Mono- and diglycerides in bakery products, in addition to their anti-stale properties, have been shown to help :
- Reduce surface tension of water and oil
- Improves the dispersion and composition of dry and liquid materials
- Increased aeration of dough emulsion
- Better foam stabilization (air / water emulsion)
- Modification of fat crystals
Monoglycerides and diglycerides are glycerol molecules with one or two fatty acids attached to its main column. They can be commercially obtained from plant and animal lipids by catalytic transesterification of glycerol. The most commonly used lipids are hydrogenated soybean or palm oils.
Physical status of mono- and diglycerides
The softness of mono- and diglycerides depends on the nature of the fat it produces. In general, soft mono- and diglycerides are produced from semi-hydrogenated fats. The shorter the fatty acid chain, the softer or “fluid” the mono- and diglycerides. This is a key feature for bakers because hard or highly viscous emulsifiers are difficult to measure, classify and incorporate into dough. Hard mono- and diglyceridesare made from fully hydrogenated or saturated fats.
Mono- and diglycerides Safety
Mono- and diglycerides is considered GRAS (generally safe) by the US Food and Drug Administration and its safety is recognized and validated by regulators around the world. For this reason, mono- and diglycerides can be used in food without any restrictions.
There is ample evidence that mono- and diglycerides is safe to use as a dietary supplement. Due to its natural nature and low level of use in seed oils such as olive oil and canola oil, it has been known to be safe for decades. Mono- and diglycerides fatty acids have no limit on acceptable daily intake (ADI).
Like other food additives, including those considered as GRAS, the levels and amounts of mono- and diglycerides used in food are reflected on the food label. However, they may be classified according to common synonymous names. For example, in the ingredients list of many processed foods, mono- and diglycerides are often listed as monoglycerides, monoacyl glycerol, or glycerolipids.
The last word
Mono- and diglycerides are one of the many food additives that help provide modern and safe food while increasing the quality of many of the foods we eat every day.
Think of salad dressings, breads that are soft and moist, and fruits and vegetables that retain their freshness and quality. Quality products not only make eating more enjoyable for us, but also reduce waste by ensuring that the products on the shelves meet consumer needs and maintain their integrity throughout their useful life, Help improve immunity and dietary diversity.
Gostaresh Tejarat Sadr Pazh Company, with more than ten years of experience in supplying raw materials for the food industry, has taken steps to sell Mono- and diglycerides with excellent quality and very reasonable prices.
To buy Mono- and diglycerides or know the price of Mono- and diglycerides, contact the experts of the collection through our contact us page.