Stearyl monoglycendyl citrate as an emulsifier enhancer

doi:10.1007/BF02673480

Paper

Stearyl monoglycendyl citrate as an emulsifier enhancer

Published Feb 1, 1964 · John J. Geminder

Journal of the American Oil Chemists’ Society

UNKNOWN SJR score

3

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0

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Abstract

Stearyl monoglyceridyl citrate, a fatty acid ester, is a semisolid compound with a slightly acidic flavor. In its liquid state it is completely miscible with vegetable and animal fats and oils. Although the compound exhibits surfactant activity and reduces interfacial tensions, its major function is emulsifier enhancement and emulsion stabilization when used in shortening systems along with accepted emulsifiers. Very acceptable liquid and plastic shortenings can be prepared through the addition of stearyl monoglyceridyl citrate and primary emulsifiers. Effective levels of stearyl monoglyceridyl citrate in shortenings enhance performance and permit use of lower levels of primary emulsifiers. Shelf-life stabilities, smoke points, plasticity, and compatibility with primary emulsifiers in finished shortenings are good. Additions to margarines and whip toppings and performance in baked goods, as well as food additives status, are discussed.

Study Snapshot

Stearyl monoglyceridyl citrate enhances emulsifier performance and stability in shortening systems, allowing lower levels of primary emulsifiers and improved shelf-life stability, smoke points, plasticity, and compatibility with primary emulsifiers.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

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