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
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.
