Food Emulsifiers and Stabilizers - Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes - page 229

TABLE 7.8
Specifications and Characteristics of Some Commercial DATAE Products

Type Type I a Type II b Type III c Type IV Type V Type VI

Saponification
value

480-510 380-425 480-510 325-355 380-41

0

490-520

Acid value 85-110 62-76 85-110 47-57 60-75 80-100

Iodine value Max. 2 Max. 3 Max. 2 Max. 2 Max. 2 Approx. 40

Dropping point
(approx.)

47°C 52°C 47°C 60°C 55°C —

Form Fine powder Fine powder Fine powder Fine powder Powder Semi-liquid

Color Ivory Ivory Ivory Ivory Ivory Ivory

Contains 20% anti-caking agent (calcium carbonate).

a

Contains 10% anti-caking agent (tricalcium orthophosate).

b

Contains 15% anti-caking agent (5% tricalcium orthophosphate and 10% calcium carbonate).

c

Diacetyl Tartaric Ester of MG (DATAE)

DATAE is more hydrophilic than MG itself and, therefore, is an excellent emulsifier.
Owing to the added carboxylic group, it has the ability to bind gluten in wheat dough
and, thus, improve the ability of gluten to hold gas bubbles. In the mixing process,
after addition of water, the gluten proteins (gliadin andglutenin) swell to form a
viscoelastic gas retaining structure. The stability and machinability of the dough
depends on the number and size of gas bubbles formed within the protein structure
and the elasticity and strength of the gluten network. Additional gas retention yields
an increased bread volume.
The ability of an amphiphilic molecule to interact with protein is an important
characteristic of the food emulsifier, since it contributes to the volume of any baked
product. The molecular mechanism of such interactions is not clear. Some investi-
gators claim that the hydrophilic head, via its carboxylic group, is interacting with
the free amino groups of the proteins and serves as a cross-linker to other proteins.
Other investigators have proposed that the emulsifier interacts with the hydrophobic
sites of the protein. In this event, the emulsifier forms additional compartments
wherein the gas released from the yeast can be entrapped.
Diacetyl tartaric acid ester of monoglycerides has been found to be one of the
most effective emulsifiers as avolume improver and is widely used in baked prod-
ucts. The preparation of DATAE is quite difficult requiring the presence of acetic
anhydride with further esterification with monoglycerides or diglycerides. 4,12,83,101,102
The specifications of some of the products that are available are shownin Table 7.8 .

Monoglyceride Citrates

Monoglyceride citrates are produced by reacting MG with citric acid. They are used
as emulsifiers in sausages as well as anti-spattering agents in margarine. Monoglyceride