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
