Substances that change the structure and physicochemical properties of food( III)

The main food surfactants are various derivatives of monohydric and polyhydric alcohols, mono- and disaccharides, the structural component of which are acid residues of various origins.

surfactants used in the food industry are multi-component mixtures.

Mono and diglycerides are prepared by the esterification of glycerol with fatty acids. Their use in bakery helps to improve the quality of bread, slows down its sharpening, reduces the stickiness of pasta, and also increases the plastic properties of margarines. Monoglycerides include Dava ether and lacto ester, used in the production of ice cream, as well as in bakery, confectionery and sugar production.

Phospholipids. Natural fosoflipids, such as phosphatides and phosphatide concentrate, are obtained from vegetable oils during their hydration. Vegetable oils contain up to 60% of phospholipids, ethanolamines, 16-17% phosphatidylserines, tocopherols, pigments and triacylglycerols. Natural fosoflipidy used in the production of bread, flour confectionery, chocolate, various drinks and ice cream. Similarly, synthetic phosphatides are used which differ in their chemical composition and represent a wide mixture of ammonium and sodium salts of various phosphalipid acids with triglycerides( FOLS emulsifier).In chocolate production, their use allows to save cocoa butter, and in margarine production it makes it possible to obtain low-fat margarines( emulsifier T-F).

Polyglycerol esters are esters of fatty acids with polyglycerol. They are used in the production of bread, margarine and confectionery.

The sucrose esters of are esters of natural acids with sucrose. These substances are used for the manufacture of confectionery, ice cream, and also in bakery.

Derivatives of lactic acid and higher fatty acids, such as stearyl-lactic acid and its salts, find their application, similar to the use of food surfactants.

Materials used:
Shilov VN, Mits'yo VP"Healthy Nutrition"