Glyceride and Fatty Acid Composition of Some Mono-Diglyceride Ice Cream Emulsifiers

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Abstract
The mono-, di-, and triglyceride contents and fatty acid compositions of 20 commercial mono-diglyceride ice cream emulsifiers were determined. The ranges of mono-, di-, and triglyceride contents were 20.6 - 93.5%, 6.5 - 51.3%, and 0.5 - 16.6%, respectively. Glyceride contents were determined colorimetrically and by silica-gel chromatography. Most of the solid emulsifiers contained as per cent by weight; 45.0 - 69.8 stearate and 23.8 - 48.8 palmitate. Smaller amounts of laurate, myristate, and oleate were present. The liquid emulsifiers contained 83% oleate or linoleate. The fatty acid compositions were determined by gas-liquid chromatography. Since many suppliers suggested that about 0.1% of mono-diglyceride emulsifier be used in ice cream mix, it is recommended that the level of usage be adjusted according to the actual monoglyceride content and that this information be placed on the label. Two of the emulsifiers were labelled as containing glucose. Three of the emulsifiers were liquid at or near room temperature, the rest were in the form of free flowing beads or flakes.