A group of naturally occurring, complex phospholipids commonly derived from soya. Does not greatly contribute to dough gas retention of bread volume but does act a crumb softener through its proven anti-staling effect. Best used in the hydrated form but can be added as a powder. Commonly preferred in the production of sweeter fermented products, e.g., buns and doughnuts. Improves dough gas retention, bread volume and crumb softness but weight for weight is less effective than DATA esters. Levels of addition are usually up to 0.3% flour weight in a variety of bread and fermented products. They are known to improve dough gas retention which contributes to improved bread volume and crumb softness. They are thought to reduce the average gas bubble size in bread doughs which leads to a finer cell structure. ĭiacetylated tartaric acid esters of mono and diglycerides of fatty acids (DATA esters, DATEM).The most commonly used emulsifiers and their likely contribution to dough character and bread quality are as follows: It is possible to concentrate the monoglyceride by distillation to obtain products with a monoglyceride concentration typically between 90 and 95 wt% or even higher. The reaction mixture is typically purified by removal of the excess glycerol and the catalyst. The concentration of monoglyceride in the reaction mixture depends on the ratio between glycerol and triglyceride in the raw materials and is typically between 40 and 60 wt%. The reaction distributes the fatty acid moieties on the different glycerol molecules to form a reaction mixture consisting of glycerol, monoglyceride, diglyceride and triglyceride. They occur naturally in some oils and are produced in the gastro intestinal tract as a product of the hydrolytic lipase activity in the upper part of the gastro intestinal tract, and are transported directly through the intestine wall ( Schulthess et al., 2000).įor use in food applications monoglycerides are produced in a chemical process where glycerol of natural origin is interesterified with the triglyceride oils using an inorganic catalyst and high temperature.
Mono- and diglycerides of fatty acids (monoglycerides, in short) are typically based on fats and oils found in nature such as sunflower, palm or soybean oils. Sparsø, in Understanding and Controlling the Microstructure of Complex Foods, 2007 5.2.1 Monoglyceride