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

Department of Animal Industries, Storrs Agricultural Experiment Station, Storrs, Connecticut

ABSTRACT

The glyceride and fatty acid compositions of 20 commercial ice cream emulsifiers were determined. The ranges of mono-, di-, and triglycerides 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 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 about 0.1% of mono-diglyceride emulsifier for ice cream, it is recommended that the amount 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 them were liquid at or near room temperature and the rest were in the form of free-flowing beads or flakes.