Why mono and diglycerides instead of xanthan?
Xanathan gum (like many other vegetable gums) is often used as an emulsifier and for thickening liquids.
Meanwhile, mono- and diglycerides (aka glycerin flakes) are used in a similar way.
I have read that mono- and diglycerides need to be dissolved in an oil, not water for them to work. They also need to be heated in order to dissolve completely.
But besides the above two constraints, when are the glycerides more appropriate to use, compared to xanthan?
More specific reason for my curiosity.... I am preparing a frozen ice-cream type dessert that contains, among other ingredients, coconut oil and almond milk. The final step will be churning in an ice cream maker in order to incorporate air. Now, if I understand correctly, I could heat the oil and add the glycerides to it before combining with the milk.... Or I could hydrate the xanthan in the almond milk, before combining with the oil.
Which is the better approach? Are there any general principles or rules of thumb for when to use glycerides?
Best Answer
Xanthan is a stabilizer/thickener, but not an emulsifier, while it´s vice versa for Mono- and diglycerides. For making ice cream you need an emulsifier in each case to turn the fat-water dispersion into an emulsion. Traditional recipes are using lecithine from yolk for this purpose. For vegan ice creams plant based lecithine from soy or sunflowers can be used as well as Mono- and diglycerides. Stabilizers like guar, locust bean gum, xanthan or agar can be considered optional but can significantly improve texture and melting behaviour of the ice cream.
For further information on stabilizers I recommend Texture – A hydrocolloid recipe collection edited by Martin Lersch (CC-License)
Pictures about "Why mono and diglycerides instead of xanthan?"
What are mono and diglycerides used for?
Mono- and diglycerides are emulsifiers, which means they help oil and water to blend. As a result, they're commonly used as food additives. Small quantities are often added to packaged and frozen foods to improve texture and stability, prevent oil from separating, and extend shelf life.What is mono and diglycerides made out of?
They are made up of glycerol and one fatty acid chain. Triglycerides are very similar, except they have three fatty acid chains. Triglycerides convert temporarily into monoglycerides and diglycerides during digestion.What are mono and diglycerides in peanut butter?
Mono and diglycerides are sometimes known as emulsifiers, stabilizers, or vegetable oil stabilizers. They are used widely throughout the processed food industry to prevent separation of oils, as in the case of peanut butter, to improve shelf life, and provide texture.Is xanthan gum an emulsifier?
Xanthan gum serves two primary purposes: As a thickening agent: It is added to toothpaste and some other products to keep them uniformly thick. It is also used in industry, for example, helping to thicken drilling oil. As an emulsifier: Its ability to bind moisture means it can prevent products from separating.Why You Should Avoid Mono and Diglycerides in Food - TWFL
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: A M, Thirdman, Suzy Hazelwood, Matthias Groeneveld