Chemistry:Acetylated monoglyceride
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| File:Acetylated monoglycerides v2.svg Typical components of acetylated monoglycerides, where R is a variable fatty acid side chain
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Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
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Acetylated monoglycerides are a class of chemical compounds used as food additives and as plasticizers.
Chemically, acetylated monoglycerides are mixtures derived from monoglycerides that have been modified with one or two acetyl groups. The fatty acid side chains of the monoglyceride can be varied to give differing properties.
As a food additive it has the E number E472a and is used as an emulsifier[1] and in edible coatings.[2][3]
Acetylated monoglycerides can also be used as plasticizers.[4]
References
- ↑ Lauridsen, Jens Birk (1976). "Food emulsifiers: Surface activity, edibility, manufacture, composition, and application". Journal of the American Oil Chemists' Society 53 (6Part2): 400–407. doi:10.1007/BF02605731.
- ↑ Guillard, V.; Guilbert, S.; Bonazzi, C.; Gontard, N. (2004). "Edible acetylated monoglyceride films: Effect of film-forming technique on moisture barrier properties". Journal of the American Oil Chemists' Society 81 (11): 1053–1058. doi:10.1007/s11746-004-1021-5.
- ↑ Dawson, L.E.; Bigbee, Dan; Sobel, Nancy (1963). "An Edible Acetylated Monoglyceride Coating for Poultry Meat Preservation". Poultry Science 42: 197–201. doi:10.3382/ps.0420197.
- ↑ Kwon, Chang Woo; Chang, Pahn-Shick (2021). "Influence of alkyl chain length on the action of acetylated monoglycerides as plasticizers for poly (Vinyl chloride) food packaging film". Food Packaging and Shelf Life 27. doi:10.1016/j.fpsl.2020.100619.
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