| Name | ACETYLATEDMONO-GLYCERIDES |
| Synonyms | acetic and fatty glycerol ACETYLATEDMONO-GLYCERIDES ACETYLATEDMONO-GLYCERIDEkS |
| Physical and Chemical Properties | White to light yellow viscous liquid or waxy solid, slightly acetic acid odor, mild taste. Soluble in organic solvents such as ethanol and propanol, insoluble in water. HLB value is 2~3. Rat oral LD504g/kg,ADI is not limited (No limited,FAO/WHO,1994). |
| properties | insoluble in cold water, hot water and cold grease, but soluble in hot grease, belonging to water-in-oil (W/O) emulsifier. |
| use | GB-2760 emulsifier allowed to be used to keep food coating fresh and prevent oxidation, drying, moisture and pollution. as a food emulsifier, China stipulates that it can be used for sugar cooking in sugar mills to prevent scaling, with a maximum usage of 0.01 g/kg. |
| usage | according to the codex alimentarius CAC, it can be added as an appropriate amount of emulsifier, chelating agent and stabilizer. FAO/WHO(1984): margarine, cold drink, 10 g/kg. It is stipulated in the the People's Republic of China GB-2760 that the maximum dosage of sugar boiling sugar scale inhibitor is 0.01 g/kg; Fried potato chips, 2.0 g/kg; Compound seasoning, 20 g/kg; Gum mother sugar base agent, GMP. |
| production method | products are prepared by acetylation of mono-fatty acid glycerol and acetic anhydride. The product is prepared by catalytic transesterification of triglyceride, edible oil and glycerin, and molecular distillation. |