What is Mono- and Diglycerides, Ethoxylated?
Mono- and diglycerides, ethoxylated are food additives created through the chemical modification of naturally occurring mono- and diglycerides with ethylene oxide. This process adds polyethylene glycol chains to the base molecule, creating a compound with enhanced emulsifying properties. The resulting additive belongs to the broader category of ethoxylated emulsifiers and functions similarly to polysorbate compounds, though with distinct chemical characteristics. The CAS number 61163-33-5 identifies this specific chemical structure.
Common Uses
Mono- and diglycerides, ethoxylated are primarily used in the baking industry as dough strengtheners and emulsifiers. In bread and cake formulations, they improve dough handling properties, enhance gas retention during leavening, and promote even texture development. These compounds help stabilize emulsions in products containing both oil and water phases, such as margarines, shortenings, and some processed dairy products. The additive also functions as a leavening agent by improving the incorporation and distribution of air throughout dough matrices. Food manufacturers value this ingredient for its ability to extend shelf life and maintain product quality during storage and distribution.
