Mono-and diglycerides of fatty acids E471

Mono-and diglycerides of fatty acids are stabilizing substances used to preserve and improve the viscosity and consistency of food products. It is also used as an emulsifier for mixing non-miscible components of products such as fat and water.

Artificial fats derived from glycerol can serve as an alternative to animal fats. The most widely used mono-and diglycerides of fatty acids were obtained in the manufacture of: margarine, ice cream, mayonnaise, yogurt and various products with a high fat content, the additive E-471 is often included in the composition of crackers, cookies and crackers.

The distinctive features and properties of the food stabilizer E-471 Mono-and diglycerides of fatty acids can be attributed to the ability to preserve and improve the level of viscosity and consistency of prepared foods. Additive E-471 is considered the most popular and widely used of all stabilizers of this group.

Adding 0.5% distilled monoglycerides to the dough provides a more stable dough (resistant to mechanical stress and temperature), better gas retention (increased gluten), fine, uniform porosity, elasticity of the dough, a greater specific volume of bread, prolonging freshness and saving fat in pastry products. In fats, margarine, mayonnaise, creams, the addition of 0.5-5% monoglyceride is used for easier and uniform emulsification of the water phase, maintaining a stable emulsion under adverse storage conditions, eliminating the "greasy" taste, and facilitating further processing, especially in foamy products.

In confectionery, fat glazes and other coatings, monoglycerides can facilitate whipping, slow down the separation of fat, and reduce stickiness.

In meat and dairy products, monoglycerides can prevent or slow the separation of the fat layer.

In ice cream and desserts, solid monoglycerides improve the whipping and stability of the foam, and monoglycerides of unsaturated fatty acids act as anti-foaming agents.

When direct transesterification of fats with glycerine, a reaction mixture containing 40-60% monoglycerides and 30-50% diglycerides is obtained. When distilling monoglycerides, products containing up to 80% diglycerides remain. These products are used as anti-foaming agents, mainly as auxiliary substances in engineering.

Other applications of E-471 other than the food industry: in cosmetics, plant care products and animal feed as an emulsifier and as a part of fats.

Packing-bags of 25 kg.

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