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Molecularly distilled monoglycerides. II. Cake baking experiments
Author(s) -
Kuhrt Noel H.,
Welch Eileen A.
Publication year - 1950
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02634973
Subject(s) - distilled water , monoglyceride , chemistry , chromatography , food science , organic chemistry , fatty acid
Summary Different types of monoglycerides have been shown to possess marked differences in their activity in cake baking. Improved activity has been observed when the monoesters made from fats containing unsaturated acids were used. The activity of a distilled monoglyceride would be expected to be proportional to its monoester content or about 2.2 times more active than the reaction mixture. It has been shown however that, at practical concentrations in an experimental cake, the distilled monoesters were considerably more active than expected. This greater activity has been shown to be due primarily to the absence of the diester.