CAS 31566-31-1 Mono And Diglycerides Of Fatty Acids Food Additive Emulsifier E471

CAS 31566-31-1 Mono And Diglycerides Of Fatty Acids Food Additive Emulsifier E471

Emulsifier E471, also known as mono- and diglycerides of fatty acids, is a food additive commonly used as an emulsifying agent in various food products. Here's a description, specification, and function of E471:

Description:

E471 is a mixture of mono- and diglycerides of fatty acids derived from edible sources such as vegetable oils or animal fats. It is composed of glycerol (glycerin) and fatty acids, which can vary in chain length and saturation level. The specific composition of E471 may vary depending on the source and manufacturing process.

SPECIFICATION:

Technical data:

• Chemical Name: Mono- and Diglycerides of Fatty Acids
• Common Name: Emulsifier E471
• E Number: E471
• Function: Emulsifying agent, stabilizer
• Composition: E471 is a mixture of mono- and diglycerides of fatty acids, which are esters of glycerol and fatty acids.
• Source: E471 can be derived from vegetable oils (such as soybean, palm, or sunflower oil) or animal fats.
• Appearance: Depending on the specific grade and processing, E471 can be a white to pale yellow solid or a viscous liquid.
• Solubility: E471 is soluble in fat and oil but insoluble in water.
• Melting Point: The melting point of E471 can vary depending on the specific composition and fatty acid chain lengths.
• Chemical Stability: E471 is stable under normal storage and processing conditions.
• pH Stability: E471 is relatively stable across a wide pH range.
• Safety: E471 is generally recognized as safe for consumption by regulatory authorities when used in accordance with good manufacturing practices.

Application:

1. Bakery Products: Emulsifier E471 is often used in bread, cakes, pastries, and other bakery products. It helps improve dough handling, increase volume, and enhance texture by improving the distribution and stability of fats and water in the dough.

2. Dairy Products: Emulsifier E471 is used in various dairy products, including ice cream, whipped toppings, dairy-based spreads, and processed cheese. It helps stabilize the emulsion between fat and water, providing smoothness, texture, and improved mouthfeel.

3. Margarine and Spreads: Emulsifier E471 is commonly used in the production of margarine and spreads. It helps create a stable emulsion between water and fat, preventing separation and providing a smooth and spreadable consistency.

4. Confectionery: Emulsifier E471 is used in the production of chocolates, confectionery coatings, and fillings. It helps improve the stability and texture of the chocolate, prevents fat bloom, and enhances the mouthfeel.

5. Non-Dairy Creamers: Emulsifier E471 is used in non-dairy creamers to create a stable emulsion between the fat and water components. It helps provide a creamy texture and prevents separation.

6. Sauces and Dressings: Emulsifier E471 is used in sauces, dressings, and mayonnaise to improve the stability of the emulsion, preventing oil and water separation and providing a smooth and consistent texture.

7. Meat and Meat Products: Emulsifier E471 can be used in meat products such as sausages and processed meats to improve texture, water retention, and binding properties.

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