Sunday, August 16, 2009

Acetylated Monoglyceride

Acetylated Monoglyceride
An emulsifier manufactured by the interesterification of edible fats with triacetin in the presence of catalysts or by the direct acetylation of edible monoglycerides with acetic anhydride without the use of catalysts.

It is characterized by sharp melting point, stability to oxidative rancidity, film forming, stabilizing and lubricating properties.

It is used as a protective coating for meat products, nuts and fruits to improve their appearance, texture and shelf life.

The coatings are applied by spraying, panning and dipping.

It is used in cake shortening and fats for whipped topping to enhance the aeration and improve foam stabilization. It is found in dry-mix whipped topping.
Acetylated Monoglyceride
Related Posts Plugin for WordPress, Blogger...

Popular Posts

Articles from other blogs

  • Arsenic is an element that raises much concern from the both environmental and human health standpoints. Arsenic is one of the most toxic metals derived fr...
  • It is generally agreed that the oil palm (Elaeis guineensis Jacq.) originated from the equatorial tropical rain forest region of Africa, precisely along th...
  • Flaxseed (*Linum usitatissimum* L.) is species of the family Lineceae (flax family), which means “very useful”. Flax was first introduced in United States ...

FoodNavigator RSS

Food Packaging Technology