Ingredient analysis
Detection of Acetylated Mono/Diglycerol Fatty Esters in Food Additives
Detection of Acetylated Mono/Diglycerol Fatty Esters in Food Additives
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Detection of Acetylated Mono/Diglycerol Fatty Esters in Food Additives

Acetylated monoglycerol fatty acid ester is a light yellow to colorless transparent liquid with varying melting points and properties depending on the degree of acetylation. The melting point range is between 25-40 ℃, insoluble in cold water, hot water, and cold fats, but soluble in hot fats. It belongs to the W/O type emulsifier and has the ability to maintain fat α- The function of crystal shape is to strengthen and stabilize foam, ensure the inflation of high-fat foods (such as ice cream, cream, foaming desserts, etc.), and control the fat crystallization of shortening; It can form a film with rich elasticity, used for coating and preserving food, preventing oxidation, drying, moisture, and pollution

Quality indicators (designated by the Ministry of Health)

Acid value (calculated as KOH)/(mg/g) ≤ 6

Free glycerol/% ≤ 7

Iodine value/(g/100g) ≤ 4

Reichert Meissl value 75-200

Saponification value (calculated as KOH)/(mg/g) 320-420

Lead (Pb)/(mg/kg) ≤ 2

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