Mono and diglycerides. Mono and diglycerides of fatty acids, E471 - what is it

E-471 Mono-i fatty acid diglycerides- food additive, emulsifier.

Characteristic:

Mono - and diglycerides fatty acids are stabilizing agents used to maintain and improve the viscosity and texture of food products. And also as an emulsifier, for mixing immiscible components of products, such as fat and water.

In nature Mono - and fatty acid diglycerides are an intermediate product formed during the breakdown of fats from food. Moreover, these acids can be both vegetable (from soybean oil) and animal origin. Monoglycerides and fatty acid diglycerides in their structure, they are similar to partially digested natural fat, so the body processes this emulsifier, like all natural fats.

Externally Mono - and fatty acid diglycerides look depending on the type of acid. Saturated fatty acid glycerides are solids (powder, wax, flakes or granules) in color from white to cream, odorless. And glycerides of unsaturated fatty acids have a more liquid consistency - these are oils in color from yellow to brown. Mono - and fatty acid diglycerides insoluble in water, but soluble in ethyl alcohol, benzene and chloroform.

Receiving Method E-471 is the interesterification of fats in the presence of free glycerol. Molecular distillation can separate monoglycerides, increasing their content in the mixture to 90-95%. Impurities are: neutral fats, free glycerol, free fatty acids, unsaponifiable fats, esters polyglycerin.

Application:

Artificial fats derived from glycerin can serve as an alternative to animal fats. The most widespread use of mono - and fatty acid diglycerides received in the manufacture of: margarine, ice cream, mayonnaise, yogurt and various products with a high fat content, an additive E-471 quite often included in the composition of crackers, cookies and crackers.

To the distinctive features and properties of food stabilizer E-471 Mono- and diglycerides of fatty acids can be attributed to the ability to maintain and improve the level of viscosity and consistency of finished food products. Additive E-471 is considered the most popular and widely used of all stabilizers of this group.

AT international standards on food products, mono- and diglycerides of fatty acids are allowed to be used as an emulsifier in 15 food standards:

• margarines, GMP soups, chocolate and cocoa products up to 15 g/kg;
• powdered milk and dry cream up to 2.5 g/kg;
• nutrition for infants up to 1.5-15 g / kg;

In the Russian Federation are allowed in cocoa and chocolate products, pasteurized cream, rice fast food in quantity according to TI (clauses 3.1.1, 3.1.8, 3.1.12 SanPiN 2.3.2.1293-03);

• in jams, jellies, marmalades and other similar products, including low-calorie ones in an amount up to 10 g/kg (clause 3.1.6 SanPiN 2.3.2.1293-03);
• into non-emulsified vegetable and animal oils and fats (except oils obtained by pressing and olive oil) including those specially intended for culinary purposes in amounts up to 10 g/l (clauses 3.1.13, 3.1.14 of SanPiN 2.3.2.1293-03);
• as a filler carrier in fruit glazing agents, dyes and fat-soluble antioxidants in an amount according to TI (clause 3.16.17 SanPiN 2.3.2.1293-03).

Mono - and diglycerides are relatively inert substances and in most cases are used only in activated form (in the form of a powder obtained by spray drying on a suitable carrier or by hydration). The active ingredients are in most cases only monoglycerides. They can be hydrated with hot water to form jelly-like pastes in which the water is coordinated. These pastes contain 20-40% monoglycerides.

By adding 0.5% distilled monoglycerides to the dough, a more stable dough (resistance to mechanical stress and temperature), better gas retention (gluten strengthening), fine, uniform porosity, dough elasticity, greater specific volume of bread, prolongation of freshness and economy of fats in pastry products. In fats, margarines, mayonnaises, creams, the addition of 0.5-5% monoglyceride is used for easier and more uniform emulsification of the aqueous phase, maintaining a stable emulsion under adverse storage conditions, eliminating the "greasy" taste, and facilitating further processing, especially into foamy products.

In confectionery, fat glazes, and other coatings, monoglycerides can improve whipping, slow down the separation of fats, and reduce stickiness.

In meat and dairy products, monoglycerides can prevent or slow down the separation of the fat layer.

In ice cream, desserts, solid monoglycerides improve overrun and foam stability, and unsaturated fatty acid monoglycerides act as antifoam agents.

With direct transesterification of fats with glycerol, a reaction mixture is obtained containing 40-60% monoglycerides and 30-50% diglycerides. When monoglycerides are distilled off, products containing up to 80% diglycerides remain. These products are used as antifoam agents, mainly as auxiliaries in engineering.

Other applications E-471 Besides Food Industry: in cosmetics, plant care products and animal feeds as an emulsifier and in fats.

Impact on the human body:

Ultimately allowable rate daily intake of the supplement has not been determined. The additive has a permit for use in the food industry in the European Union, Russia, Ukraine and is considered harmless. The human body absorbs E-471 like any other fat, regardless of origin, by breaking down the supplement into individual components that are formed naturally in the body when normal fat is digested. Mono - and fatty acid diglycerides non-toxic and non-allergenic, direct contact with the substance does not cause skin irritation. People who are overweight and have metabolic disorders should remember that the supplement leads to a significant increase in the calorie content of the product. Also, doctors recommend refusing to use such products for people with liver disease and disorders of the biliary tract.

Food supplement E471: what is it, benefits and harms

Almost all food products that can be found on the shelves of hypermarkets and small shops contain various food additives. Finding out about the presence of these substances is quite simple: you just need to look at the packaging of the selected product, and if you see a digital designation with the letter E there, it means that the product contains those very food additives.

A numerical value in the range from 400 to 599 indicates the presence of stabilizers or emulsifiers in the food product. And E471 is one of the most common stabilizers that can be found in grocery products. Why this substance is added to a particular product, whether it is harmful or beneficial - we will figure it out together. Let's start by learning what is hidden under the terms "emulsifier" and "stabilizer"

Stabilizers and emulsifiers are substances of a special kind, the direct purpose of which is to ensure the stability of mixtures of substances that are difficult to mix with each other. For example, with the help of stabilizers, a stable mixture of water and oil is achieved, while the molecules of substances are optimally distributed and allow you to maintain the desired consistency and useful qualities of the manufactured product.

Stabilizers and emulsifiers can be synthesized from substances that are completely organic and safe. For example, some supplements are derived from proteins chicken eggs, organic lecithin or a decoction of a soap root, but still more often food supplements are made from chemical substances.

Among food additives, there are a number of stabilizers and emulsifiers, the use of which in products is prohibited at the legislative level, since their use with food poses a potential threat to human health. However, the additive with the code E471 is included in the list of food additives allowed in Russia, Ukraine and the EU countries.

Phosphate additives (their code is E450) are considered the most dangerous stabilizing and emulsifying substances for health. These additives are often used in the production of cheese, various kinds cereals, powdered products, baked goods and carbonated drinks. Substances of class E510, E515, E527 are no less dangerous. Frequent consumption of foods with these additives can be detrimental to the health of the liver and digestive tract.

To get the most accurate answer to this question, let's find out what this preservative is made of and how it affects the body.

Stabilizer E471 is obtained from vegetable fats and glycerin, so we can call this product quite safe. In its pure form, the substance has neither color nor pronounced odor. Since the formula of the E471 supplement is based on fats, this preservative is easily digested.

In food production, the E471 stabilizer has been used for a long time. It is used to extend the shelf life of products, thickening, increased fat content. The main advantage of E471 for food manufacturers is that this additive does not change the natural taste at all. Code E471 can be seen on packages of ice cream, mayonnaise, yogurt, margarine. The stabilizer is also used in the preparation of pastries and muffins: different cookies, pastries, cakes. E471 is added to sweets, sauces, confectionery creams and even baby food, as this stabilizer is able to remove an unpleasant greasy aftertaste.

Scientific studies have proven that the food additive E471 is harmless in principle for the human body. But still, you should not abuse products with this stabilizer, as this can lead to unpleasant health consequences.

In particular, people who are obese or overweight should eat foods with E471 less often, since this supplement is incredibly high in calories and contains a lot of fat. The process of weight gain is especially catalyzed in women who abuse sweet foods with the addition of E471, since women are initially more inclined to be overweight than men.

The E471 stabilizer can also have a negative effect on the endocrine system, the functioning of the liver, kidneys, and gallbladder. But if there are products containing this food additive in moderation, all unpleasant consequences can be avoided. Eat right, balance and be healthy!

METHYLCELLULOSE E 461

In the non-food industry food stabilizer E 461 Methylcellulose mainly used as a thickener for the manufacture of paints and plasticizers for cement compositions. As a stabilizer, it is added to aqueous and fatty pharmaceutical formulations, while as an emulsifier, methylcellulose is necessary for the polymerization of certain monomers - for example, vinyl chloride.


Methylcellulose is approved for use on the territory of the Russian Federation in accordance with the standards and TI (see Hygienic Standards below). In the food industry, it is used very limitedly due to the possibility of intestinal disorders. People with stomach problems and intestinal tract the use of products containing the additive E461 is contraindicated. Methylcellulose is non-allergenic and does not irritate the skin. The additive is not approved for use in the production of baby food.

Technological functions	Thickener, stabilizer, gelling agent, film former, filler, carrier.
Synonyms	Cellulose methyl ether; English methylcellulose; German Methylcellulose, Cellulose-Methylether; fr. methylcellulose.
CAS#	9004-67-5
Empirical formula	n , where n~ 100-2000; x - 1.00-1.55; y - 2.00-1.45; x+y = 3.00 (y is the degree of substitution).
Molecular mass	From 20,000 to 380,000.
Structural formula
Organoleptic properties	Light powder or granulate, tasteless and odorless.
Physiochemical properties	Solv. in cold water, when heated, it forms a gel; when heated and boiled for a long time, coagulation occurs.
Receipt	α-Cellulose (cellular substance), directly isolated from plant fibers, is subjected to strong swelling in an alkaline environment and interaction with methyl chloride and, sometimes, with a small amount of ethylene oxide (propylene), washed and dried. Impurities: unsubstituted cellulose, chains esterified with oxyethylene or oxypropylene, chlorohydrin, dioxane.
Specifications
Metabolism and toxicity	Non-absorbable, non-absorbable soluble dietary fiber. When taking more than 5 g per day, a laxative effect is possible.
Hygiene standards	Codex: allowed as a gelling agent/thickener: fish products not more than 5 g/kg; canned tangerines and oranges, not more than 10 g/kg; low-fat margarines not more than 10 g/kg. In the Russian Federation, it is allowed as a consistency stabilizer, thickener, texturer, binding agent, carrier-filler in food products according to TI in an amount according to TI (clauses 3.6.58, 3.16.53 SanPiN 2.3.2.1293-03).
Application	In cold water, methylcellulose is used as a thickener; when heated, a reversible gelation occurs. Commonly used quantities: in rich bakery products - an increase in specific volume due to increased gas formation, a decrease in fat addition - 1-5 g / kg; in minced bread - improved adhesion, reduced fat addition - 3-10 g/kg; in sauces, ketchups - thickening with cold and hot production - 5-10 g/kg; in desserts, ice cream - foam stabilization, structure improvement, syneresis reduction - 2-8 g/kg; in carbonated drinks - slowing down the release of gas - 0.1-0.5 g / kg. It is also a good tablet filler. Other applications: as a component of water-soluble adhesives in-in different purpose (for example, for wallpaper), as an aid in the manufacture of tablet forms of medicines, a granulating agent, a film former in plant protection products, tobacco products and building materials.

METHYLETHYLCELLULOSE E 465

Food stabilizer E 465 has the properties of a thickener, emulsifier, stabilizer and foaming agent, which are actively used in the food industry in Russia and other countries in various products in accordance with their TI.

Action on the body:

Methylethylcellulose, on the basis of ongoing research, is not allowed for use in the territory of the Russian Federation, as it is believed that it acts as a cancer-forming agent and increases cholesterol levels. It is used quite widely in the food industry, but some categories of people should use products with the addition of E 465 very carefully due to the possibility of indigestion. For people with diseases of the stomach and intestinal tract, the use of products containing the additive E 465 is contraindicated. Methylethylcellulose is not an allergen and does not cause irritation of the skin and mucous membranes. The additive does not have a confirmed approval for use in the production of baby food. The addition of E-465 can lead to a laxative effect. The allowable daily intake of ethyl methylcellulose has not been determined.

Technological functions	Thickener, emulsifier, foam stabilizer, foaming agent, gelling agent, film former.
Synonyms	Cellulose methyl ethyl ether, ethyl methyl cellulose, modified cellulose; English methylethylcellulose, ethyl-vethyl-cellulose, modified cellulose; German Methyl-ethyl-cellulose, Cellulose-ethyl-methylether; fr. methyl-ethyl-cellulose, ethyl-methyl-cellulose.
CAS#	9004-69-7.
Empirical formula	n where n is 200; z - 0.57-0.8; y - 0.2-0.4; x = 3 - (y + z); y + z is the degree of substitution.
Molecular mass	30 LLC to 40,000.
Structural formula
Organoleptic properties	Light hygroscopic powder or granulate.
Physiochemical properties	Chorus. sol. in cold water; cf. sol. in org. solvents, ethanol; insoluble in hot water(gel formation or precipitation). Physico-chemical properties depend on the chain length and the degree of substitution.
Receipt	α-Cellulose is subjected to swelling in strong alkali and then to interaction with methyl and ethyl chloride, washed and dried. Epoxy is not used. Impurities: salt, unsubstituted cellulose.
Specifications
Metabolism and toxicity	Non-absorbable, non-degradable, soluble dietary fiber. The combined use of methyl ethyl cellulose with ethylene oxide results in the formation of unapproved methyl hydroxyethyl cellulose. METHYLCELLULOSE with a content of hydroxyethyl groups up to 5% is permitted.
Hygiene standards	Hygiene standards Chipboard not defined. There are no hazards according to GN-98. EU: Allowed in all QS foods. In the Russian Federation it is allowed as consistency stabilizer, thickener, texturer, binder, filler carrier in food products according to TI in an amount according to TI (clauses 3.6.58, 3.16.53 SanPiN 2.3.2.1293-03).
Application	Methyl ethyl cellulose forms and stabilizes foam in desserts. It is used as a consistency regulator in liqueurs because it is resistant to alcohol; food coating component. Insolubility in hot water ensures the convenience of working in hot solutions.
Other applications:	as a foam filter.

MIRACULIN

LACTIC ACID, L-, D- and DL- Е270

To obtain pure lactic acid, different ways. The most popular is the fermentation of dairy products, less often beer or wine. It is a colorless or slightly yellow liquid. It has a specific smell and sour taste.

Food preservative E270 Lactic acid used in the Russian Federation in accordance with the norms and TI(See Hygiene Standards below).

Additive E 270 has an antiseptic effect (especially effective against fungi and yeast), therefore it is used as a preservative in the food industry; prevents fermentation, regulates acidity. It is used in the manufacture of dairy and sour-milk products (whey cheeses), vegetable oils and animal fats, canned vegetables and fruits, confectionery, bakery and pasta, drinks (beer, juices).

E-270 is completely safe for humans and is therefore permitted in all countries. Ultimately allowable dose not installed. Even an excess of lactic acid without side effects excreted through the kidneys. The only limitation of its intake inside is children's age. Young children have not yet formed the enzymes necessary for the absorption of the supplement, so they should not eat foods containing it.

Technological functions	Acidity regulator, acidifier, preservative, hydrolysis and inversion catalyst.
Synonyms	1-Hydroxyethane-1-carboxylic acid; English lactic acid, 2-hydroxy propionic acid; German D-, L-and DL-Milchsaure, 2-Hydroxipropion-saure; fr. acide lactique, acide 2-hydroxypropionique.
CAS#	50-21-5 (D-lactic acid: 10326-41-7; L-lactic acid: 79-33-4; DL-lactic acid: 598-82-3).
chemical name	2-Hydroxypropanoic acid.
Empirical formula	C 3 H 6 O 3
Molecular mass	90,08.
Structural formula	CH 3 CH(OH)COOH
Organoleptic properties	Syrup-like liquid from colorless to slightly yellowish color with a sour taste.
Physiochemical properties	Chorus. sol., miscible with water and alcohols; cf. sol. on the air; insoluble in fatty solvents.
natural source	In many fruits, wines, curdled milk, sauerkraut; during exercise is formed in the muscles.
Receipt	Enzymatically from sugar-containing raw materials; the interaction of ethylene oxide and cyanide, followed by saponification (3-hydroxypropionic acid is formed as an impurity); catalyzed by the reaction of acrylonitrile with water. Impurities: polylactic acid, 3-hydroxypropionic acid, oxalic acid.
Specifications
Metabolism and toxicity	L- Lactic acid is absorbed with the release of about 3 kcal / g. D-lactic acid is converted into L-lactic acid by the action of racemases and then absorbed. The content of racemases in the body of infants is not always sufficient for this.
Hygiene standards	chipboard not defined. In nutrition for infants, only C +)-lactic acid is allowed. Hazards according to GN-98: MPC in water 0.9 mg/l, hazard class 4. Codex: permitted as an acidity regulator in 23 food standards: in 5 standards for canned fruits, berries, vegetables, mushrooms GMP; in the standards for canned fish GMP; canned olives and breakfast cereals, incl. for children, up to 15 g/kg; jams, jellies and citrus marmalades to maintain a pH of 2.8-3.5; tomato pulp to maintain a pH above 4.3; complementary foods for children of the first year of life GMP; canned baby food up to 2 g/kg; low-fat margarines, broths, soups, homemade cheese GMP; processed cheeses up to 40 g/kg. In the Russian Federation, it is allowed in nectars in amounts up to 5 g/l (clause 3.1.5 of SanPiN 2.3.2.1293-03); in fruit juices in an amount up to 3 g/l (clause 3.1.2 of SanPiN 2.3.2.1293-03); in jams, jellies, marmalades and other similar products, including low-calorie, non-emulsified vegetable and animal oils and fats (except oils obtained by pressing and olive oil), specially intended for culinary purposes, in whey cheeses, canned fruits and vegetables, in pasta, bread, beer in the amount according to TI (clauses 3.1.6, 3.1.14, 3.1.17, 3.1.18, 3.1.20, 3.1.21, 3.1.22 SanPiN 2.3.2.1293-03); as an acid in food products according to TI in an amount according to TI (clause 3.2.12 SanPiN 2.3.2.1293-03); as a flour and bread improver in bread, bakery and flour confectionery products in the amount according to TI (clause 3.7.6 SanPiN 2.3.2.1293-03).
Application	As a flavor additive with a mild sour, easily muffled taste for drinks, pickled vegetables, desserts, caramel; buffer acidifier for confectionery and bakery products; preservative in pickled vegetables (the concentration should be relatively high); sugar syrup inversion catalyst in the absence of hydrochloric acid. Consumption of lactic acid 40-45% concentration is 4 liters per 1 ton of sugar. Lactic acid is used together with diammonium phosphate to intensify the malting process. Acid consumption 1.5 l per 1 ton of soaked barley. Acid is used diluted 1:15. In brewing, lactic acid is also used to acidify the mash. Food lactic acid according to GOST 490-79 Food lactic acid. Specifications" is included in the list of raw materials in GOST 171-81 "Compressed Baker's Yeast. Specifications”, GOST 240-85 “Margarine. General specifications”, GOST 7180-73 “Salted cucumbers. Specifications”, GOST 12712-80 “Special vodkas and vodkas. Specifications”, GOST 27907-88 “Vodka for export. General technical conditions".
Other applications	In cosmetics and animal feed, in the production of emulsifiers, lactates, esters.
Commodity forms	Drugs concentration 20-99%; with increasing concentration, the proportion of polylactic acid increases.

MONELLIN

MONO- AND DIGILYCERIDES OF FOOD FATTY ACIDS Е471

The E471 food stabilizer has a permit for use in the food industry on the territory of the Russian Federation in accordance with the norms and TI (see Hygienic Standards below) and is considered absolutely harmless. The human body absorbs E 471 like any other fats. Due to the fact that the E471 additive is used mainly in high-fat foods, people with liver disease and biliary tract disorders should not use such products.
Mono - and diglycerides of fatty acids are non-toxic and non-allergenic. Direct contact with the substance does not cause skin irritation. Subject to the availability of technological conditions used in production, it is possible to use the additive E471 in the production of baby food. People who are overweight and have metabolic disorders should remember that the supplement leads to a significant increase in the calorie content of the product.

Technological functions	Emulsifiers, stabilizers, coatings, foam stabilizers or defoamers (depending on composition), bread improvers (distilled monoglycerides).
Synonyms	Mono- and diglycerides of fatty acids, distilled monoglycerides of fatty acids, distilled monoglycerides, MHD; English mono- and diglycerides of edible fatty acids, monoglycerides of edible fatty acids, monodiglyceride; German Fettsaurepartialglyceride, Monoglyceride destillierte Fettsaurepartialglyceride; fr. mono- et diglycerides d "acides gras alimentaires, monoglycerides d" acids gras alimentaires
CAS#	123-94-4 (glyceryl monostearate); 11090-07-3 (glyceryl distearate).
Empirical formula	C 2 H 42 0 4 (glyceryl monostearate); C 39 H 76 0 5 (glyceryl distearate).
Molecular mass	358.63 (glyceryl monostearate); 625.15 (glyceryl distearate).
Structural formula
Organoleptic properties	Saturated fatty acid glycerides: Powders, flakes, globules, white to creamy waxes, odorless. Glycerides of unsaturated fatty acids: yellow-brown oils or masses.
Physiochemical properties	Wide melting range, depending on the type of fatty acid and the crystalline form of the glyceride. T pl pure monostearate about 56°C. Solv. in ethanol, chloroform, benzene; insoluble in water.
natural source	An intermediate product of the natural process of breaking down dietary fats.
Receipt	Interesterification of fats in the presence of free glycerol, molecular distillation can separate monoglycerides, increasing their content in the mixture to 90-95%. Impurities: neutral fats, free glycerol, free fatty acids, unsaponifiable fats, polyglycerol esters.
Specifications
Metabolism and toxicity	Digested and absorbed in the same way as fats.
Hygiene standards	chipboard not defined. There are no hazards according to GN-98. Codex: allowed in 15 food standards as an emulsifier: margarines, GMP soups; chocolate and cocoa products in quantities up to 15 g/kg; milk powder and cream powder up to 2.5 g/kg; nutrition for infants up to 1.5-15 g / kg; jams, jams - only to prevent foaming. In the Russian Federation are allowed in cocoa and chocolate products, pasteurized cream, instant rice in the amount according to TI (clauses 3.1.1, 3.1.8, 3.1.12 SanPiN 2.3.2.1293-03); in jams, jellies, marmalades and other similar products, including low-calorie products in amounts up to 10 g/kg (clause 3.1.6 of SanPiN 2.3.2.1293-03); into non-emulsified vegetable and animal oils and fats (except for oils obtained by pressing and olive oil), including those specially intended for culinary purposes in an amount up to 10 g / l (clauses 3.1.13, 3.1.14 SanPiN 2.3.2.1293- 03); as an emulsifier in food products according to TI in an amount according to TI (clause 3.6.30 SanPiN 2.3.2.1293-03); as a filler carrier in fruit glazing agents, dyes and fat-soluble antioxidants in an amount according to TI (clause 3.16.17 SanPiN 2.3.2.1293-03).
Application	Mono - and diglycerides are relatively inert substances and in most cases are used only in activated form, for example, in the form of a powder obtained by spray drying on a suitable carrier or by hydration. The active ingredients are in most cases only monoglycerides. They can be hydrated with hot water to form jelly-like pastes in which the water is coordinated. These pastes contain 20-40% monoglycerides. The aqueous solutions of these pastes and sorbitol or glycol may also contain (eg for baking) other co-emulsifiers. The addition of 0.5% distilled monoglycerides to the dough provides: more stable dough (resistant to mechanical stress and temperature); better gas retention (gluten strengthening); fine pores, uniform pore formation, dough elasticity; a larger specific volume of bread; prolongation of freshness; saving fat in sweet products. Starch complexation is used to improve the quality of dough, potato and modified starch products. In fats, margarines, mayonnaises, creams, the addition of 0.5-5% (preliminary solution when heated) monoglyceride is used for easier and more uniform emulsification of the aqueous phase; maintaining a stable emulsion under adverse storage conditions; elimination of "greasy" taste; facilitating further processing, especially into foamy products by churning. In confectionery, fat glazes and other coatings, monoglycerides can slow down the separation of fats, reduce stickiness, and facilitate whipping. In meat and dairy products, monoglycerides can prevent or slow down the separation of the fat layer. In ice cream, desserts, etc. solid monoglycerides improve overrun and foam stability, while unsaturated fatty acid monoglycerides act more like anti-foam agents. With direct transesterification of fats with glycerol, a reaction mixture is obtained containing 40-60% monoglycerides and 30-50% diglycerides. When monoglycerides are distilled off, products containing up to 80% diglycerides remain; these products are used as antifoam agents, but mainly as auxiliaries in engineering. The addition of 2 to 6% fatty acid salts (soap) facilitates the use of glycerides, these amounts still meet the requirements for purity and do not affect the quality of the final food product. Such mixtures are often referred to as "self-emulsifiable". Distilled monoglycerides are included in the list of raw materials in GOST 240-85 “Margarine. General specifications.
Other applications	in cosmetics, plant care products and animal feeds as an emulsifier and in fats.
Commodity forms	In the form of waxes, flakes, pellets, tablets, plastic products or viscous liquids; distillates containing 90-95% monoglycerides; mixtures with lecithins; mixtures containing 30-60% monoglycerides, 30-60% diglycerides, 5-10% fatty acids, glycerol and triglycerides.

MONOSTARCHMALPHOSPHATE E 1410

AT food production food supplement E 1410 serves as a stabilizer for the consistency and other properties of products, their thickener, as well as a binding element. In Russia, it is allowed for the manufacture of food products in accordance with the TI and in a certain amount of TI and for inclusion in complementary foods for healthy children under three years old in an amount of up to 50 g/kg of the product. Also, this additive is allowed in European countries, in Australia, New Zealand and others.

Effect on the human body:
E1410 is well absorbed, phosphate esters and bridges are split in the body. The product of partial hydrolysis of plant polysaccharides improves digestion, activates the metabolism of bile acids and has a positive effect on cholesterol metabolism. The dosage of the E1410 additive in the products is regulated by the technological documentation.

Technological functions	Thickener, gelling agent, stabilizer, encapsulating agent, coating, carrier, baking improver.
Synonyms	Starch(o)phosphate; English starch phosphate, monostarch phosphate; German Phosphatstarken, Monostarkephosphat; fr. phosphate de monoamidon.
Empirical formula	(C 6 H 10 O 5) n (RO 4) m, where n = 100-1000; m=n/100
Molecular mass	From 10,000 to 100,000.
Compound	Starch polymer chains slightly esterified with phosphoric acid.
Structural formula
Appearance	White free flowing powder.
Physiochemical properties	Starch phosphate as an ester of starch is similar in properties to acetylated starch. Chorus. sol. in hot water; cf. sol. in cold water; insoluble in org. solvents.
natural source	In all starches, especially in potato, there is not a large number of phosphate esters and sometimes phosphate bridges.
Receipt	Esterification with ortho- or tripolyphosphate, cross-linking with POCl 3 .
Specifications
Metabolism and toxicity	Phosphate esters and bridges are broken down in the body, starch is absorbed.
Hygiene standards	chipboard not defined. There are no hazards according to GN-98. Codex: monostarch phosphate is allowed in 10 food standards as a food additive: canned vegetables and mushrooms up to 10 g/kg; canned sardines and similar products up to 20 g/kg; canned mackerel and similar products up to 60 g/kg; flavored yoghurts and others dairy products after fermentation up to 10 g/kg alone or in combination with other thickeners, gelling agents or starches; soups, GMP broths. In the Russian Federation, it is allowed as a consistency stabilizer, thickener, texturer, binder, filler carrier according to TI in an amount according to TI (p. 3.6.24,3.16.27 SanPiN 2.3.2.1293-03). Hygienic standards for quality and safety (SanPiN 2.3.2.1078-01): Toxic elements, mg/kg, not more than: Lead................................................. ................. 0.5 Arsenic................................................. ............... 0.5 Cadmium................................................. ............... 0.1 Mercury................................................. ................... 0.02 Nickel................................................. ................. 2.0 Radionuclides, Bq/kg, not more than: Cesium-137 ............................................... .............. 400 Strontium-90 ............................................... .......... 100 Pesticides (control by raw materials): corn: hexachlorocyclohexane (α-, β-, γ-isomers), mg/kg, not more than...................... 0.5 DDT and its metabolites, mg/kg, not more than .............. 0.05 potato: hexachlorocyclohexane (α-, β-, γ-isomers), mg/kg, not more than ....................... 0.1 DDT and its metabolites, mg/kg, not more than ............... 0.1 Microbiological indicators: QMAFAnM, CFU/g, not more than .......... 1 . 10 5 BGKP (coliforms), not allowed in ............. 0.01 g Pathogenic, incl. salmonella, not allowed in .................................................. .... 25 g Yeast, CFU/g, not more than .............................. 500 Molds, CFU/g, not more than .............................. 500
Application	Phosphate esterification reduces the tendency of starch to retrograde. Phosphate starches are used in the same products as native starches. In addition, they are used to stabilize water-fat emulsions added to the dough when making bread.

FORMIC ACID E236

This substance in the natural environment is found in the secretions of ants, bees and some other insects, in the sweat of animals, and it can also be found in plants (honey, nettles, apples, raspberries, strawberries and spruce needles). On an industrial scale, the method of its chemical synthesis is usually used, for example, by the interaction of sodium hydroxide and carbon monoxide.

Food preservative E236 Formic acid is used in the food industry in the Russian Federation in accordance with the norms and TI (see Hygienic Standards below) .

At the same time, it is extremely important that the permitted concentration of this substance is observed, because. it depends on the degree of its danger. So, at a concentration of Formic acid below 10%, it has an irritating effect - due to this, it is effective as a local irritant and analgesic agent that has an antiseptic and anti-inflammatory effect (therefore, it is used in medicinal purposes). It also promotes vasodilation, affects blood clotting, improves metabolism. Moreover, it is quickly processed and then excreted from the body.

Technological functions	preservative.
Synonyms	Methanoic acid; English formic acid, methanoic acid; German Ameisensaure, Cj-Carbonsaure; fr. acide formique, acide methanoique.
CAS#	64-18-6
Empirical formula	CH 6 O 2
Structural formula	HCOOH
Molecular mass	46,03.
Organoleptic properties	Colorless transparent liquid with a pungent odor, highly irritating to the skin and eyes.
Physiochemical properties	Miscible with water, soluble in ethanol, ether. T pl 8.3°C; Tbp 100.8°C. The strongest of all carboxylic acids. Highly corrosive, dissolves plastics.
natural source	In many plants and animal organisms, fruit juices, wine, honey.
Receipt	Decomposition of formates by the action of sulfuric or nitric acid; acid hydrolysis or ammonolysis of methyl formate. Impurities: acetic acid, oxalic acid, aldehydes.
Specifications
Metabolism and toxicity	It is a common component of food and biological fluids, completely absorbed, partially excreted in the urine. Severely corrosive to skin and eyes.
Hygiene standards	ADI 3 mg/kg body weight per day. Hazards according to GN-98: MPC in water 3.5 ml/l, water hazard class 3. In the Russian Federation, it is allowed as an acid and a preservative in soft drinks in an amount up to 210 mg/l, individually or in combination with formates in terms of acid, (clauses 3.2.13, 3.3.9 SanPiN 2.3.2.1293-03); together with benzoic acid and benzoates in an amount up to 360 mg/l, including formic acid and formates not more than 210 mg/l and benzoic acid and benzoates not more than 150 mg/l in terms of the corresponding acid (clause 3.3.10 SanPiN 2.3.2.1293-03);
Application	Due to the large difference in the threshold values ​​of antimicrobial action and taste, formic acid as a preservative is used mainly in fruit products, especially for the intermediate storage of pulp and uterine juices, during further processing of which most of the formic acid is evaporated. In addition, beer and wine barrels are disinfected with formic acid. Formic acid slows down the development of molds in pickled and canned vegetables and can also be used in fish marinades and other acidic fish products.
Other applications	for canning cosmetics(no more than 0.5%); as part of a local anesthetic.

SOAP ROOT (ACANTOPHYLLUM SP.) DEQUE, density 1.05

Benzoic acid is allowed in the Russian Federation.

Gellan gum is approved for use in the food industry in the Russian Federation in accordance with the norms and TI (see Hygiene Standards below) as a thickener, stabilizer and gelling agent in such products as jam, jellies, marmalades and other similar products, as well as in some products. It is also often used in conjunction with other gelling agents, giving the resulting gels greater transparency, improving flavor, and increasing their stability.

Inside the human body, this supplement is not absorbed. However, she not only has no negative impact on it, but also improves intestinal patency.

In addition to this application, Gellan gum often serves as a substitute for gelatin in microbiology when creating culture media. Its useful properties are used in the creation of various cosmetic products (creams, lotions, shampoos, etc.) and medicines(for better release of the active substance in the body from tablets).

General characteristics and receipt

Food additive E471 (chemical name - mono- and diglycerides of fatty acids) is effective in various industries, when it is necessary to create a viscous homogeneous substance from components of different structure and consistency. In the human body, mono- and diglycerides of fatty acids are absorbed in the same way as fatty acids, so the substance is not dangerous for metabolic processes. For the same reason, regulatory documents allow the use of food additive E471 in the production of infant formula.

The physicochemical properties of the substance are as follows:

• the state of aggregation of the additive is solid. The most common option is a powder, in which the presence of flakes, plates, granules and crystals of various sizes is allowed;
• The color range of the substance ranges from white to pale yellow. Most often, manufacturers use cream-colored powder;
• less often in different industries, an additive in the form of a waxy substance of saturated yellow or light brown color can be used;
• the substance has a high solubility in ethanol, chloroform, benzene;
• it is impossible to dissolve food additive E471 in water;
• at a temperature of 50º C, the substance dissolves in ethanol and toluene.

To obtain food additive E471, interesterification of fats is used. In this case, free glycerin is used. Such a reaction allows to reduce the melting point of fats, in parallel, the plasticity and stability to oxidation by atmospheric oxygen increase. As a result of chemical reactions, mono- and diglycerides of fatty acids are obtained, in which impurities may be present: neutral fats, free glycerol, free fatty acids, unsaponifiable fats, polyglycerol esters.

Purpose

In the food industry, the E471 additive is considered one of the most popular, since its production is considered relatively inexpensive, and its efficiency is high. The main function, which is relevant for all industrial needs, is the stabilization of the state of products. Due to the presence of mono- and diglycerides of fatty acids in food, the shelf life is increased. For example, ice cream, which includes food additive E471, can be stored for more than one and a half years.

In addition to increasing the shelf life, mono- and diglycerides of fatty acids can improve the consistency of products and their components. If the product contains a filler from fruits, berries, meat or minced fish, food additive E471 guarantees the preservation of its taste characteristics for a long time. At the same time, the effect of temperature practically does not affect the appearance of the product.

If the surface finished product or a semi-finished product is covered with glaze, the food additive E471 guarantees the safety of the coating, regardless of storage and transportation conditions. AT chocolates such a glaze does not crack, does not float and is not covered with bloom even when long-term storage. In desserts stored at low temperatures, the icing retains its uniformity.

As part of frozen vegetables, fruits and berries, the E471 additive is used to create glaze. Thanks to this, the finished products retain their shape and presentable appearance.

In the composition of confectionery products, such as cakes, pastries, food additive E471 ensures the preservation of a homogeneous consistency when mixing different media, for example, vegetable oil and water. Thanks to this, products retain their presentation for a longer time. The same function is relevant in the production of yoghurts with fruit and berry fillings, mayonnaise and sauces, which include a large amount of fat.

Impact on the health of the human body: benefits and harms

In various sources, the degree of influence of the food additive E471 is indicated as low or medium. It all depends on the method of obtaining the substance and its final composition.

If the dietary supplement contains impurities such as neutral fats, free glycerol, free fatty acids, unsaponifiable fats, polyglycerol esters, the substance can have a negative effect on the human body precisely due to foreign components. The latter cause disturbances in metabolic processes (protein, lipid and carbohydrate).

The presence of food additive E471 increases energy value finished products. This should be remembered by obese people, including those with type 1 and type 2 diabetes.

For the production of food products for children, the norms for the use of mono- and diglycerides of fatty acids are strictly regulated, especially if the recipe for the manufacture of the product provides for the use of lecithins and other fatty acids. This is done in order to avoid problems with digestion, since in the children's body a number of digestive enzymes are produced in insufficient quantities.

According to scientific research, mono- and diglycerides of fatty acids do not bring clear benefits to the human body. However, the structure of the dietary supplement E471 resembles digested natural fat, so the breakdown of this emulsifier in the intestines does not cause problems. Except in cases where third-party agents are included in its composition.

You should not worry about allergic reactions in direct contact with the food additive E471, as it is non-toxic and does not irritate the skin and mucous membranes.

Application

In addition to the food industry, the additive is relevant in the pharmacological, cosmetic and chemical industries. They use the properties of a substance to give products uniformity and viscosity. These qualities are relevant in the manufacture of medicines.

It is necessary to strictly control the use of the amount of products that contain the E471 emulsifier (Table 2).

Table - The rate of content of the food additive E471 in products according to SanPiN 2.3.2.1293-03 dated 05/26/2008

Legislation

Food additive E471 is allowed to be used in the Russian food industry. The norm of its content in products is regulated by SanPiN 2.3.2.1293-03 of 05/26/2008

Appendix 3 to SanPiN 2.3.2.1293-03:

• 3. Hygienic regulations for the use of food additives;
• 3.1. Food products that regulate the use of food additives used "according to tee";
• 3.6. Hygienic regulations for the use of consistency stabilizers, emulsifiers, thickeners, texturizers and binding agents;
• 4. Hygienic regulations for the use of food additives in the production of baby food;
• 4.1. Nutritional supplements for the production of women's milk substitutes for healthy children of the first year of life;
• 4.2. Nutritional supplements for the production of follow-up formulas for healthy children over five months of age;
• 4.3. Food additives for the production of complementary foods for healthy children in the first year of life and for the nutrition of children aged one to three years;
• 4.4. Food additives for the production of special dietary products for children under three years of age.

There is an important clarification in the legal documents. In the production of baby food, the use of mono- and diglycerides of fatty acids in combination with one of such substances as:

• lecithins ();
• citric acid and mono- and diglycerides of fatty acids esters (additive E472c);
• sucrose and fatty acid esters (additive E473).

The maximum levels set for all substances in the products must be proportionally reduced, and the total mass (expressed as % of the maximum levels of individual emulsifiers) must not exceed 100%.