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E488
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Ethoxylated Mono- and Di- GlyceridesEmulsifiers, Releasing agents, Raising agents, Flour treatment agents
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Description
Ethoxylated mono- and di-glycerides (polyoxyethylene 20) and mono- and di- glycerides of fatty acids (polyglycerate 60) are anionic surfactants (detergents). A mono-glyceride is made of one fatty acid attached to glycerol, and a di-glyceride is made of two fatty acids attached to a glycerol molecule. One end of the molecule (glycerol) is very soluble is water, while the other end (the fatty acid) is soluble in fats. It is this property that makes them suitable for use as emulsifiersUsed in food to maintain a uniform mixture between two or more unblendable mixutres. For example a mixture of oil and water. This is achieved by having one end of the emulsifier molecule soluble in water and the other end soluble in fats and oils. in foods. They also act as crumb softeners, and dough strengtheners to allow for higher rising.
Common Uses
Used in bakery goods, breads, cakes mixes, whipped vegetable oil toppings, icings, frozen desserts, non-dairy milk and creamer etc.
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