61163-33-5

Basic information

• Product Name: ETHOXYLATEDMONO-ANDDI-GLYCERIDES
• Synonyms: ETHOXYLATEDMONO-ANDDI-GLYCERIDES
• CAS NO: 61163-33-5
• Molecular Weight: 0
• Mol File: 61163-33-5.mol
• Article Data: 0

Chemical Properties

• Appearance: /
• CAS DataBase Reference: ETHOXYLATEDMONO-ANDDI-GLYCERIDES(CAS DataBase Reference)
• NIST Chemistry Reference: ETHOXYLATEDMONO-ANDDI-GLYCERIDES(61163-33-5)
• EPA Substance Registry System: ETHOXYLATEDMONO-ANDDI-GLYCERIDES(61163-33-5)

Safety Data

• Hazardous Substances Data: 61163-33-5(Hazardous Substances Data)

Usage

Description

ETHOXYLATED MONO-AND DI-GLYCERIDES is an emulsifier derived from the glycerolysis of edible vegetable fats and subsequent reaction with ethylene oxide. It is hydrophilic, soluble in water, and partially soluble in oil. This emulsifier is known for its ability to contribute to freeze-thaw stability and overrun in whipped toppings.

Uses

Used in Food Industry:
ETHOXYLATED MONO-AND DI-GLYCERIDES is used as an emulsifier for enhancing the stability and texture of various food products. It is particularly useful in the following applications:
1. Dough Conditioner/Emulsifier in Baked Goods: ETHOXYLATED MONO-AND DI-GLYCERIDES improves the texture and quality of baked goods by acting as a dough conditioner and emulsifier.
2. Emulsifier in Coffee Whiteners: It helps in stabilizing the mixture and maintaining a consistent texture in coffee whiteners.
3. Emulsifier in Icings: ETHOXYLATED MONO-AND DI-GLYCERIDES ensures a smooth and stable consistency in icings, making them easier to apply and more visually appealing.
4. Emulsifier in Frozen Desserts: It contributes to the overall texture and stability of frozen desserts, such as ice cream and other frozen treats.
Typical usage levels for ETHOXYLATED MONO-AND DI-GLYCERIDES in the food industry range from 0.20% to 0.45%. It is also known as polyglycerate 60 and polyoxyethylene (20) monoand diglycerides of fatty acids.