Diglyceride Fatty Acid Esters

Product Details

CasNo： 1323-83-7

MF： C39H76O5

Appearance： powdery solid

Delivery Time： 15 days

Packing： 25kg/bag

Purity： 99%

1. Basic Information​

1.1 Chemical Composition​

Diglyceride fatty acid esters are esters formed by the reaction of glycerol with fatty acids. Their chemical structure consists of a glycerol backbone with two fatty acid chains attached. The general formula can be expressed as RCOOCH₂CH(OH)CH₂OOCR', where R and R' represent different fatty acid groups. The nature of the fatty acid chains, such as their length (ranging from short - chain to long - chain) and degree of saturation (saturated, monounsaturated, or polyunsaturated), significantly influences the properties and applications of the diglyceride.​

1.2 CAS Number​

The main monomer component, glycerol distearate, has a CAS number of 1323 - 83 - 7. The mixture of mono - and diglyceride fatty acid esters has a CAS number of 25339 - 99 - 0. In the context of food labeling, the mixture may also be referred to by the E - number "E471".​

2. Physical and Chemical Properties​

2.1 Appearance​

Diglyceride fatty acid esters typically present as a viscous liquid, paste, solid, or powdered solid. Their color can range from milky white, light yellow, yellow to light brown, depending on factors such as the source of the fatty acids and the manufacturing process.​

2.2 Odor​

They are odorless, free from any pungent or off - putting smells, which makes them suitable for applications where maintaining a neutral aroma in the final product is crucial, such as in food and cosmetics.​

2.3 Solubility​

Insoluble in water, diglyceride fatty acid esters are soluble in hot alcohol, petroleum, and hydrocarbons. This solubility characteristic is related to their amphiphilic nature, with the fatty acid chains being hydrophobic and the glycerol moiety having some hydrophilicity. The solubility in hot solvents allows for their effective use in various formulations that require dispersion or dissolution in non - aqueous media.​

3. Product Characteristics​

3.1 Excellent Emulsifying Ability​

Diglyceride fatty acid esters possess remarkable emulsifying properties. They can effectively reduce the interfacial tension between oil and water phases, enabling the formation of stable emulsions. In food products like dairy products (e.g., milk - based drinks) and ice cream, they prevent the separation of the fat phase from the aqueous phase, ensuring a homogeneous and consistent product texture throughout its shelf - life.​

3.2 High Stability​

Chemically stable, diglyceride fatty acid esters maintain their structural integrity and functional properties across a wide range of temperatures and pH values. In acidic or alkaline food systems, as well as during thermal processing (such as baking, frying, or pasteurization), they do not decompose or lose their emulsifying and stabilizing capabilities easily. This stability ensures that products containing them remain in good condition during storage and transportation.​

3.3 Texture - Improving Property​

They can significantly enhance the texture of food products. In bakery items such as bread and cakes, diglyceride fatty acid esters improve the dough's handling properties, making it more elastic and easier to work with. After baking, they contribute to a softer, more tender crumb structure, enhancing the overall mouthfeel of the product. In confectionery products like chocolate, they prevent sugar crystallization and improve the smoothness and gloss of the final product.​

4. Preparation Method​

Diglyceride fatty acid esters are mainly prepared through an esterification reaction between glycerol and fatty acids. This reaction can be catalyzed by either acidic or basic catalysts. In the presence of a catalyst, glycerol and fatty acids react at elevated temperatures. The reaction conditions, such as temperature, reaction time, and the ratio of glycerol to fatty acids, are carefully controlled to optimize the yield of diglycerides and minimize the formation of by - products like monoglycerides and triglycerides. After the reaction, the product may undergo purification processes, such as distillation or extraction, to obtain diglyceride fatty acid esters of the desired purity.​

5. Application Fields​

5.1 Food Industry​

• Baked Goods: In bread, cakes, and pastries, diglyceride fatty acid esters act as dough conditioners. They improve the dough's rheological properties, increase loaf volume, and retard staling by inhibiting starch retrogradation. This results in fresher - tasting baked goods with a longer shelf - life.​

• Dairy and Frozen Desserts: In ice cream, they help in forming small, uniform ice crystals, which leads to a smoother and creamier texture. In dairy - based beverages, they prevent creaming and separation of the fat layer, maintaining product stability.​

• Confectionery: Used in chocolate, they prevent fat bloom (the appearance of a white, powdery coating on the surface of chocolate due to fat crystallization) and improve the flow properties during processing. In candies, they can act as anti - sticking agents and improve the product's texture.​

• Margarine and Spreads: Diglyceride fatty acid esters are essential for stabilizing the emulsion in margarine and other spreads, ensuring a consistent texture and preventing phase separation.​

5.2 Pharmaceutical Industry​

They can be used as drug carriers. Their ability to form stable emulsions and interact with both lipophilic and hydrophilic substances makes them suitable for encapsulating drugs, enhancing drug solubility, and improving drug delivery. For example, in some oral medications, they can help in the dispersion of poorly soluble drugs, increasing their bioavailability.​

5.3 Industrial Applications​

• Surfactant and Detergent Production: Diglyceride fatty acid esters are used as components in the production of surfactants and detergents. Their emulsifying and dispersing properties are utilized to create products that can effectively remove dirt and grease from various surfaces.​

• Plastic and Rubber Industry: They can be used as plasticizers in the plastic industry, improving the flexibility and processability of plastics. In the rubber industry, they may act as processing aids, facilitating the mixing of ingredients and improving the final product's physical properties.​

6. Packaging and Storage​

Diglyceride fatty acid esters are usually packaged in sealed bags or containers. Common packaging options include 25 - kg bags for industrial users and smaller, more convenient packaging for laboratory or small - scale applications. They should be stored in a cool, dry warehouse. Exposure to high humidity and extreme temperatures should be avoided, as these conditions may affect the product's quality and performance. Additionally, they should be kept away from toxic and odorous substances to prevent contamination.​