Products
Mono- and diglycerides of edible fatty acids are present in numerous processed foods as additives, for example in bread, margarine or ice cream.
Structure and properties
Mono- and diglycerides of edible fatty acids are a mixture of mono- and diesters of glycerol with fatty acids found in food fats and oils. Small amounts of free fatty acids and glycerol may be present. It is therefore not a single, defined chemical molecule, but a mixture. The substance may contain over 50 different mono- and diglycerides. Depending on the definition, a small amount of triglycerides may be included. Fatty acids include, for example, caprylic acid, palmitic acid, lauric acid, stearic acid, oleic acid (selection) and also unsaturated fatty acids. Possible starting materials can be, for example, coconut oil, palm oil, soybean oil, rapeseed oil, sunflower oil or olive oil. Mono- and diglycerides of edible fatty acids are present as light yellow to light brown oily liquids or as white waxy flakes, powders or granules.
Effects
Mono- and diglycerides of edible fatty acids have emulsifying properties, i.e., they enable the stable combination of a water and fat phase to form an emulsion. Depending on the foods to which they are added, they perform different functions. In the intestine, like other fats, they are broken down by lipases to fatty acids and glycerol and, after absorption, are fed to physiological metabolic processes.
Areas of application
Mono- and diglycerides of edible fatty acids are primarily used as emulsifiers for the production of emulsions, especially in the food industry.
Adverse effects
Side effects are generally not expected because they are natural food ingredients. Undesirable components are the trans fatty acids, but their maximum concentration is limited by the authorities.