List Few Lactylated Monoglycerides

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List Few Lactylated Monoglycerides

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Lactic acid esters of monoglyceride is called lactylated monoglyceride in which lactic acid is bound with monoglyceride. Its foaming ability is stronger than its emulsifying ability. It is used in shortening for cakes, desserts and foaming for cream by itself or in combination with monoglyceride.

The largest food application of lactylates is in the manufacture of baked goods such as yeast-leavened bakery products. In these systems, lactylates are added to strengthen dough and delay bread staling (i.e. soften the crumb). Dough in commercial bakeries requires some resistance to mechanical abuse and shock to maintain desirable volume in the finished baked good. Dough strengtheners interact with the protein components (e.g. gluten) in the dough. The interactions reinforce the protein network, preventing collapse of the loaf during baking. These additives ensure each loaf of bread conforms to the visual and textural quality expectations of the manufacturer and consumer. Crumb softeners are added to bread to reduce or delay staling of the finished baked good. Bread staling occurs when the starch components form hard crystals. Crumb softeners complex with the starch components, preventing or delaying the formation of starch crystals. Lactylate enriched bread will remain fresh for up to five days after baking. Bread prepared without lactylates begins to stale within one to three days after production.

Source: ScienceDirect.com

In other food applications, lactylates are used as emulsifiers. For example, lactylates are used in non-dairy creamers to help disperse the fat-based creamer throughout the hot beverage. The lactylate stabilizes the oil-in-water emulsion. Another use of lactylates is as whipping agents. In these applications, the lactylate helps aeration of the continuous phase and stabilization of the resulting foams. In these systems, lactylates are added to decrease the interfacial tension between the mutually insoluble components providing stability to the mixture, referred to as a colloidal suspension.

Reference:

https://www.oleon.com/product/derivatives/lactylated-mono-and-diglycerides

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