Distilled monoglyceride (E471) is a food additive produced by the hydrogenation of vegetable oil. It is composed of diglycerides and monoglycerides and is commonly used as an emulsifier and surfactant in food products, cosmetics, and more. Distilled monoglycerides is a common emulsifier that consists of both hydrophilic (water-attracting) and hydrophobic (fat-attracting) components.
Properties
Like most emulsifiers. Its properties depend on physicochemical properties determined through the degree of HLB (the hydrophilic/lipophilic balance). Distilled Monoglyceride has an HLB in the range of 3-6, so it is soluble in oil, helping to stabilize the water-in-oil system.
Applications
DMG can form complexes with protein and starch, prevent starch from recrystallizing after cooling, keep starchy foods fresh and soft, accelerate fermentation, improve dough framework. Thereby creating cake structure and softness, extending the shelf life of some cakes such as bread…
In margarine, spreads, peanut butter and decorative paste products, E471 is an emulsion stabilizer that improves product flexibility to prevent oil and water layering.
In the 3-in-1 Café or Café fat cream powder, E471 has the effect of improving solubility, stability, avoiding layering and sedimentation.
Dosage
Cakes: 0.3-1% by volume of dough
Margarine: 0.1-0.2%
Fat cream powder: 1-2%
Bottled milk coffee: 0.5-1%
In addition to Distilled monoglyceride, Ingreda also provides emulsifier E475.
