{"id":511,"date":"2021-12-03T06:00:48","date_gmt":"2021-12-03T12:00:48","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=511"},"modified":"2022-04-06T09:38:43","modified_gmt":"2022-04-06T15:38:43","slug":"mono-diglycerides-2","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/511\/mono-diglycerides-2\/","title":{"rendered":"Mono and Diglycerides in Food Products"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-555 size-full\" src=\"https:\/\/ulprospector.ul.com\/media\/2014\/05\/cake_monoglyceride.jpg\" alt=\"Many cakes, like this chocolate cake, contain monoglycerides, which help create a smooth texture. Learn more in the Prospector Knowledge Center.\" width=\"300\" height=\"500\" srcset=\"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2014\/05\/cake_monoglyceride.jpg 300w, https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2014\/05\/cake_monoglyceride-180x300.jpg 180w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><em>Original article date: May 16, 2014<\/em><br \/>\n<em>Updated by Gavin Van De Walle &#8211; Dec. 3, 2021<\/em><\/p>\n<p>Just as mono- and disaccharides are to carbohydrates, mono- and diglycerides are to fats.<\/p>\n<p>Fats are made up of a glycerol molecule and three fatty acids. One fatty acid linked to a glycerol molecule is called a monoglyceride, and as the name suggests, two fatty acids linked to a glycerol molecule is called a disaccharide.<\/p>\n<p><a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/Products\/13320\/Glyceride\/Product?st=31&amp;utm_source=KnowledgeCenter&amp;utm_medium=article&amp;utm_campaign=2021fbn&amp;utm_term=glycerides\" target=\"_blank\" rel=\"noopener\">Mono- and diglycerides<\/a>\u00a0are used in a diverse variety of food categories, primarily as <a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Emulsifiers&amp;sug=1&amp;st=31&amp;utm_source=KnowledgeCenter&amp;utm_medium=article&amp;utm_campaign=2021fbn&amp;utm_term=glycerides\" target=\"_blank\" rel=\"noopener\">emulsifiers<\/a>.<\/p>\n<p>They are also used for the purpose of improving:<\/p>\n<ul>\n<li>dough softness<\/li>\n<li>cake volume and texture<\/li>\n<li>the creamy mouthfeel of ice cream<\/li>\n<li>the smoothness of cheese<\/li>\n<\/ul>\n<p>Some oils naturally contain mono- and diglycerides but in low concentrations, requiring industrial production.<\/p>\n<p>When manufactured, they are produced through the glycerolysis (using glycerol) of fats and oil oils such as soybean, canola, cottonseed, sunflower, and coconut or palm oil.<\/p>\n<p>From these fats and oils, the main fatty acids to manufacture mono- and diglycerides include lauric, linoleic, myristic, oleic, palmitic, and stearic acid.<\/p>\n<p>For manufacturing, an alkaline catalyst is used with high temperatures to create a blend of mono-, di-, and triglycerides and a small amount of glycerol. Monoglycerides can be separated from this mix using distillation methods, then processed further to give the ingredient additional functionality in a formula.<\/p>\n<p><strong>Further refinement of monoglycerides include:\u00a0<\/strong><\/p>\n<ul>\n<li><a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/Products\/13321\/Distilled-Monoglyceride\/Product?st=31&amp;so=bt+pt_13320&amp;sl=28689804&amp;utm_source=KnowledgeCenter&amp;utm_medium=article&amp;utm_campaign=2021fbn&amp;utm_term=glycerides\" target=\"_blank\" rel=\"noopener\">Distilled Monoglycerides<\/a>\u00a0(or DMG\/Glycerol Monostearate)<\/li>\n<li><a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=ethoxylated+mono&amp;st=31&amp;utm_source=KnowledgeCenter&amp;utm_medium=article&amp;utm_campaign=2021fbn&amp;utm_term=glycerides\" target=\"_blank\" rel=\"noopener\">Ethoxylated Monoglycerides\u00a0<\/a><\/li>\n<li><a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=citric+acid+ester+mono&amp;st=31&amp;utm_source=KnowledgeCenter&amp;utm_medium=article&amp;utm_campaign=2021fbn&amp;utm_term=glycerides\" target=\"_blank\" rel=\"noopener\">Citric Acid Esters of Monoglyceride<\/a><\/li>\n<li><a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=Lactic+acid+ester+mono&amp;st=31&amp;utm_source=KnowledgeCenter&amp;utm_medium=article&amp;utm_campaign=2021fbn&amp;utm_term=glycerides\" target=\"_blank\" rel=\"noopener\">Lactic Acid Esters of Monoglycerides<\/a><\/li>\n<li><a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=acetic+acid+ester&amp;st=31&amp;utm_source=KnowledgeCenter&amp;utm_medium=article&amp;utm_campaign=2021fbn&amp;utm_term=glycerides\" target=\"_blank\" rel=\"noopener\">Acetic Acid Ester of Monoglycerides<\/a><\/li>\n<li>Diacetyl Tartaric Esters of Mono- and Diglycerides (<a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=DATEM&amp;st=31&amp;utm_source=KnowledgeCenter&amp;utm_medium=article&amp;utm_campaign=2021fbn&amp;utm_term=glycerides\" target=\"_blank\" rel=\"noopener\">DATEM<\/a>)<\/li>\n<\/ul>\n<p><strong>Functional properties of monoglycerides and diglycerides are determined by:<\/strong><\/p>\n<ul>\n<li>The percent of monoglycerides.<\/li>\n<li>How well the blend stabilizes an emulsion of two unmixable substances (water-in-oil or oil-in-water emulsions).<\/li>\n<li>The type of fat used as the base ingredient.<\/li>\n<li>Whether the original fat is saturated or unsaturated.<\/li>\n<li>The crystallization of the fats. These are referred to as alpha-, beta\u2019- (beta prime-), or beta-crystals, with the alpha- form being the most functional, but over time some tend to convert to the more stable beta forms, which are still moderately functional.<\/li>\n<\/ul>\n<h2><strong>Hydrophilic \u2013 lipophilic balance<\/strong><\/h2>\n<p>Within the monoglyceride molecule, the glycerol \u201chead\u201d is hydrophilic, meaning it favors water and the fatty acid chain \u2014 or \u201ctail\u201d \u2014 is lipophilic, meaning it favors oil. The hydrophilic-lipophilic balance (HLB) number is an indication of the solubility of an emulsifier, and the scale is a value between 0 and 20.<\/p>\n<p>Keep in mind that this value doesn\u2019t provide a whole picture of how it will behave in a formula, as most food products are made up of more than just water and oil, but it can give you indications of potential uses.<\/p>\n<p><strong>In general:<\/strong><\/p>\n<ul>\n<li>Low HLB values are more soluble in oil and promote water-in-oil emulsions.<\/li>\n<li>Higher HLB values are more soluble in water and promote oil-in-water emulsions.<\/li>\n<\/ul>\n<h2><strong>Key functions of monoglycerides and diglycerides<\/strong><\/h2>\n<p>Here are key functions of mono- and diglycerides to keep in mind for your formulation:<\/p>\n<h3><strong>Aeration, agglomeration and emulsification<\/strong><\/h3>\n<p>Mono- and diglycerides are effective at stabilizing foods where a visible separation would occur over time without its use, such as peanut butter, coffee creamers, margarine, or mayonnaise.<\/p>\n<p>Air-in-liquid emulsions, like cake batter or ice cream, quickly produce and stabilize air pockets when a mono- or diglyceride is added to the formula.<\/p>\n<p>In cakes using cake shortening containing monoglycerides, air and fat are dispersed into finer particles in the batter, giving the baked cake a higher volume and a fine, even grain.<\/p>\n<p>In ice creams, incorporating emulsifiers into the formula will yield a more stable foam structure with smoother body and texture.<\/p>\n<h3><strong>Starch complexing and protein interaction<\/strong><\/h3>\n<p>Mono- and diglycerides slow the retrogradation of starch, seen during the staling of baked goods like bread and cakes. This is the tendency for starch granules to recrystallize and force water out of the baked gelatinized matrix.<\/p>\n<p>The addition of mono- and diglycerides also improves the shelf life of baked products and enhances the softness.<\/p>\n<p>Mono- and diglycerides also have an effect on gluten protein in baked products.<\/p>\n<p>When bread dough is formed, the gluten forms an elastic network to trap leavening gases, causing the dough to rise. With a weak network, gases may be lost, causing losses in bread volume. Using DATEM or sometimes ethoxylated monoglycerides in your formulation will aid in improving this network, no matter if caused by annual wheat crop variation or mixing tolerance.<\/p>\n<h3><strong>Fat interaction and crystal modification<\/strong><\/h3>\n<p>Since monoglycerides and diglycerides are created using fat, they can influence the fat content of a formula in many ways. Mono- and diglycerides are added in margarines and spreads to emulsify ingredients and provide crystal modification. In meats and sausages, citric acid esters of monoglycerides can aid in better fat distribution and improved emulsification.<\/p>\n<h3><strong>Processing improvement<\/strong><\/h3>\n<p>Monoglycerides and diglycerides can be added to your formulation to aid in the prevention of sticking during processing. It is effective when drum drying, as well as when extruding starch-based products.<\/p>\n<h3><strong>Additional formulation insights<\/strong><\/h3>\n<p>Here are some additional tips:<\/p>\n<ul>\n<li>Use levels will be very low in comparison to other ingredients in your formula. Refer to your country\u2019s regulatory information to determine if limits are in place.<\/li>\n<li>Sometimes a blend of multiple types of mono- and diglycerides, as well as other emulsifiers, will be needed to give the best performance in your final product.<\/li>\n<li>Mono- and diglycerides may aid in reduction of fat from your formulation or allow you to switch to liquid oil, with little impact on your product texture or shelf life.<\/li>\n<li>Developers can work with emulsifier vendors to identify a mono-and diglyceride blend to achieve the desired finished product attributes. Also, consult your supplier to learn of any pre-processing that must occur \u2013 such as heating \u2013 to get the most benefit out of your mono- and diglyceride blend.<\/li>\n<\/ul>\n<p>With the consumer push for clean-labeled products, be aware of how your consumer feels about mono- and diglycerides in a product \u2013 alternatives, like soy lecithin, may be perceived differently.<\/p>\n<p>Vegetarians and vegans may express concern over the fat source and if it is animal or vegetable-based. GMO oils for the base material may also be a concern from consumers. Moreover, mono- or diglycerides are also not permitted for use in products labeled as\u00a0 organic, except for when used in drum drying of food,<\/p>\n<p>Finally, develop a relationship with your supplier. They may be able to assist in finding the ideal product to fit your formula needs.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Original article date: May 16, 2014 Updated by Gavin Van De Walle &#8211; Dec. 3, 2021 Just as mono- and disaccharides are to carbohydrates, mono- and diglycerides are to fats. Fats are made up of a glycerol molecule and three &hellip; <a href=\"https:\/\/ulprospector.ul.com\/511\/mono-diglycerides-2\/\">Continued<\/a><\/p>\n","protected":false},"author":4,"featured_media":553,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[2],"tags":[],"ppma_author":[1254],"class_list":{"0":"post-511","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-beverage-nutrition","8":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Monoglycerides and diglycerides: Their functions in food products<\/title>\n<meta name=\"description\" content=\"Food formulators looking for resources on monoglycerides and diglycerides will learn key functions, product resources &amp; 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Jill serves as a consultant to all departments and monitors food industry trends and regulatory changes around the world. Her articles on these topics provide timely and relevant information for Prospector's\u00a0food industry members. In addition, Jill has played an integral role in optimizing and reorganizing the categorization of food ingredients within the Prospector\u00a0search engine. Her efforts help to provide an enhanced user experience that is customized to meet the needs of R&amp;D professionals in the food, beverage and nutrition industry. Prior to joining Prospector, Jill was a Bakery Applications Specialist for Dupont Nutrition &amp; Health, formerly Danisco USA, where she worked with the company\u2019s sales team and with the global development team to analyze and develop new products, custom solutions and sales literature. 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Jill serves as a consultant to all departments and monitors food industry trends and regulatory changes around the world. Her articles on these topics provide timely and relevant information for Prospector's\u00a0food industry members. In addition, Jill has played an integral role in optimizing and reorganizing the categorization of food ingredients within the Prospector\u00a0search engine. Her efforts help to provide an enhanced user experience that is customized to meet the needs of R&amp;D professionals in the food, beverage and nutrition industry. Prior to joining Prospector, Jill was a Bakery Applications Specialist for Dupont Nutrition &amp; Health, formerly Danisco USA, where she worked with the company\u2019s sales team and with the global development team to analyze and develop new products, custom solutions and sales literature. She has worked as a consultant for nutrition products, and has acted as a Manager and Director of Research and Development at companies in the bakery and nutrition fields. Jill held multiple titles with Gerber Products Company from 1995 \u2013 2004. During her tenure, she managed and developed formulas relating to bakery, cereal and dry blended products. Jill worked to create, improve and reformulate products, mindful of ingredient origins, nutritional value and consumer acceptability. Jill holds a B.S. in Bakery Science and Management from Kansas State University. She is a Certified Food Scientist, and is the President\u00a0of her local chapter of the Institute of Food Technologists. Jill is also an accomplished seamstress, textile designer and costume maker. 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