Esterified monoglycerides (E 472) are important ingredients in several food industries. They are used as e.g. emulsifiers and texture improvers in the baking industry, in the production of whipping creams, ice creams and mousses as well as in the meat and sausage processing industry.
The esterified monoglycerides are emulsifiers that stabilizes usually unmixable phases like oil in water (O/W) or water in oil (W/O) systems and can be subdivided into DATEM, ACETEM, LACTEM and CITREM. The names are acronyms, based on the esterified acid:
- ACETEM (E 472a) = acetic acid ester of mono- and diglycerides of fatty acids
- LACTEM (E 472b) = lactic acid ester of mono- and diglycerides of fatty acids
- CITREM (E 472c) = citric acid ester of mono- and diglycerides of fatty acids
- DATEM (E 472e) = di-acetyl tartaric acid ester of mono-and di-glycerides of fatty acids.
Esterified monoglycerides are used in yeast raised products to obtain products with higher volume and uniform crumb structure or to prepare homogenous emulsions. In whipped toppings, they improve the aeration and foam stability and improve the mouth feel.
BASF’s esterified monoglycerides (E 472a, E 472b, E 472c, E 472e) complies with the current specifications established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the current EU Regulation laying down specifications for food additives. Some are also in compliance with the current FCC (Food Chemical Codex) specification requirements.
Our ACETEM, LACTEM, CITREM and DATEM products are available as fine powder, powder, paste, greasy paste, viscous oil or liquid oil. They are based on non-hydrogenated or fully hydrogenated natural oils as e.g. palm oil, rape seed oil, sunflower oil or maize germ oil.
BASF is a founding member of the organization “Roundtable on Sustainable Palm Oil” (RSPO). All palm oil based esterified monoglycerides are certified and available in the RSPO quality “mass balanced” (MB quality) or even “segregated” (SG quality).
The esterified monoglycerides are stable for at least 12-24 months (type dependent), when stored in its unopened original package at a dry and cool place of temperatures of 0-20°C.
The BASF’s di-acetyl tartaric acid ester products (E 472e) are for superior baking performance of yeast raised products in terms of higher dough stability, tolerance and higher volume.
The acetic acid esters (E 472a) are designed for whipping toppings, food coating and lubricant or anti-foaming agents.
Our citric acid esters (E 472c) are special ingredients for the application as coating agent or anti-spread agent.
The BASF’s lactic acid esters (E 472b) are especially designed for whipping toppings and cake shortening.
Our esterified monoglycerides therewith are used in a variety of different applications as:
- Cake shortenings
- Coffee whitener
- Coating of e.g. cheese & nuts
- Crispy rolls
- Desserts & dairy desserts
- Ice Cream
- Meat and sausages coating
- Milk coffee
- Milk tea
- Toffee coating
- Vegetable extracts
- Whipped toppings
- White bread
They also can be used as anti-foaming agent.
Further specialty chemicals of BASF’s Food Performance Ingredients range
- Miscellaneous emulsifiers
- Aerating cake emulsifiers
- Whipped topping concentrates
- Fat powders
- Baking enzymes
BTC Europe is BASF's European sales organization for small and medium sized customers. Our product range covers selected speciality chemicals and performance polymers to a variety of industries as well as raw materials and additives for the pharma, food, animal nutrition and personal care industry.
Our solutions for the human nutrition industry cover health ingredients like vitamins, plant sterols, carotenoids, Omega-3s, conjugated linoleic acid, besides others. As food additives we offer antioxidants, emulsifiers, whipping emulsifiers, baking enzymes, functional fat powders, and lipids.