Hazard and Precautionary Statements (GHS)

ETHOXYLATEDMONO-ANDDI-GLYCERIDES Chemical Properties,Usage,Production

Chemical Properties

Mix of stearate, palmitate, and lesser amounts of myristate partial esters of glycerin condensed with approx. 20 moles of ethylene oxide per mole of α-monoglyceride reaction mixtures. (FCC III) Pale, slightly yellow, oily liquid; mildly bitter taste. Solu

Uses

Ethoxylated Monoand Diglycerides is an emulsifier prepared by the glycerolysis of edible vegetable fats and reacting with ethylene oxide. it is hydrophilic, being soluble in water and partially soluble in oil. it contributes to freeze–thaw stability and overrun in whipped toppings. it functions as a dough conditioner/emulsifier in baked goods and as an emulsifier in coffee whiteners, icings, and frozen desserts. typical usage levels are 0.20–0.45%. it is also termed polyg- lycerate 60 and polyoxyethylene (20) monoand diglycerides of fatty acids.

Uses

Food additive.