For example, on this website it says it is the only thing that can make foams out of oils: https://modernistpantry.com/products/mono-and-diglyceride-flakes.html
What mechanism lets Mono + Diglyceride Flakes do this, but not other emulsifiers? Does it have to do with Mono + Diglyceride Flakes being fat soluble (and/or their HLB value)? And if so, couldn't another fat soluble emulsifier do the same thing?
I've been looking at a lot of sorbet recipes recently, and sorbet stabiliser mixes. I notice that unlike with ice cream, they don't contain emulsifiers like mono and diglycerides of fatty acids.
HOWEVER what I have also noticed is that many commercial sorbets DO contain this emulsifier. For example, this Lemon Sorbet from Tesco in the UK has the ingredients:
> Water, Lemon Juice from Concentrate (24%), Sugar, Dextrose, Glucose Syrup, Invert Sugar Syrup, Lime Juice from Concentrate (2%), Rice Starch, Maltodextrin, Emulsifier (Mono- and Di-Glycerides of Fatty Acids), Citrus Fibre, Stabiliser (Xanthan Gum), Glucose, Acidity Regulator (Citric Acid), Flavouring.
The nutritional only has 0.3% fat (which may even BE the mono and diglycerides, right?) So what are they doing in here when there is no fat to emulsify?
Do they improve the texture somehow? Or do something else?
They're in a lot of pasta substitutes and I can't find any information online that says if its harmful for IC or not.
idk if this is extreme, but in the 6 months i’ve been vegan i’ve avoided bread unless it’s been labeled vegan which is such a hassle. because most of the time where i live they do not label it. of course i avoid eggs and dairy, but should i avoid mono and diglycerides too if i’m unsure of where they’re derived from? reaching out to companies is such a hassle when i just want to go into the store and buy rolls or something, and i really don’t know if i’m being ridiculous or not. (i also have an ed so that might contribute to why i’m so picky about every little thing) i just want to do my best for the animals. i know peta says avoiding little things like natural flavors doesn’t help and just causes stress, so i’m not sure if this is the same. it really is stressing me out though
Wie haltet ihr's mit diesen Sachen? Bei den Speisefettsäuren heißt es, sie seien 'meist' pflanzlichen Ursprungs und bei normalen Brötchen ist es auch eher unwahrscheinlich, dass da etwas drin ist - aber dennoch möglich.
Persönlich möchte ich ungern bei jedem Bäcker nach der Zutatenliste fragen, aber gleichzeitig halte ich es für unrealistisch Bäckereien einfach zu meiden oder nur einen Tee zu trinken. Das lässt Veganismus nur noch krasser erscheinen, genauso wie bei Spaghetti (z.B. Aglio e olio) nachzufragen ob da eventuell unwahrscheinlicherweise Eier in der Pasta sind.
Schätze das ist so eine Sammelfrage, ich selbst bin zum Glück noch nicht so richtig in die Situation geraten, aber ich möchte gerne vorbereitet sein und eine vernünftige, überlegte Entscheidung treffen können.
I got this Brioche bread yesterday at Whole Foods for some eggnog French toast as an indulgence since its the holidays, and I was curious about whether or not mono- and diglycerides here are trans fats. I did some research, but everything seems so conflicting. So, hopefully, I'm in the right place to get a more concrete answer.
Full Brioche ingredients: Unbleached/unbromated wheat Flour, Sugar, Whole Eggs, Concentrated Butter (Reconstituted Concentrated Butter 9.5%), Crème Fraîche (Cultured Pasteurized Milk), Yeast, Salt, Wheat Gluten, Natural Flavor, Emulsifier : Mono- and Diglycerides of Fatty Acids, Starch, Beta Carotene, Deactivated Yeast, Antioxidant: Ascorbic Acid.
Hey there. Im sure you guys know the struggle with hidden animal products. so far I've been having to go shopping during business hours and calling the numbers on the back to see if there are hidden animal derivatives in my food. Sometimes I go off the U(D) or K symbol, but it's still a pain. I was wondering if any apps excited which would help ease my shopping? Something with a big database, maybe wiki style, where I can simply point me camera to the bar code or search the brand to get some info.
Thanks a lot.
I recently came across this ingredient in a package of frozen pierogies, and I’m having a difficult time finding a straight answer if this is friendly or not. The company is poppy’s. What is yalls input ?
Hello,
I'm currently thinking of using mono and diglycerides of fatty acids in a protein bar with a rather high fat content. Never worked with this before, so could anybody just give me a rough idea of how to incorporate them in a standard protein bar mix (whey+fat+syrup in standard quantities)? Off the top of my head, I'd go for a 0.2% dosage and incorporate them in the fatty wet base before mixing with the dry ingredients.
Starch retrogradation is what I'm trying to tackle by the way.
Thank you and have a nice Wednesday!
I'm trying to figure out if it would be possible to acquire or create a vegetable oil with a high percentage of diglycerides (8-10%). Would I be able to purchase a liquid oil with a high amount of diglycerides? If I purchased it in solid form would there be any way to mix it into another oil?
so, I'm a little confused and need clarification.
I know mono and diglycerides are fat ingredients used as emulsifiers to "help" the product bind together. You see a lot of this in processed foods. However, I noticed that the ingredient list of my "non-fat" soy milk had added mono and diglycerides. Look at the nutrition label, 0 grams of fat per 250ml glass. Then I look at Almond milk, find out that Almond milk has 3g of fat per 250ml glass, but when I look at the ingredient list, no added mono or di's or any fat ingredient that I know of. So, I ask, which is healthier?
- "non-fat" soy milk at 0 grams / 250ml with added mono/diglycerides OR
- almond milk at 3 grams / 250ml with non added mono/diglycerides
I've recently changed my diet to a plant-based diet so I really don't want the added fat from the soy-milk and would rather drink the natural fat from the almond milk. is this a safe assessment? What type of fat is in the almond milk?
thanks in advanced.
How exactly do I use these as an emulsifier?
I use them to thicken oils all the time to give body to sauces or dressings. When it comes to using them as an emulsifier do I need to melt and cool before introducing them to the mixture or apply the hot oil to the water mix and allow to cool together?
Do your worst!
It really does, I swear!
For context I'm a Refuse Driver (Garbage man) & today I was on food waste. After I'd tipped I was checking the wagon for any defects when I spotted a lone pea balanced on the lifts.
I said "hey look, an escaPEA"
No one near me but it didn't half make me laugh for a good hour or so!
Edit: I can't believe how much this has blown up. Thank you everyone I've had a blast reading through the replies 😂
They’re on standbi
Buenosdillas
Pilot on me!!
Dad jokes are supposed to be jokes you can tell a kid and they will understand it and find it funny.
This sub is mostly just NSFW puns now.
If it needs a NSFW tag it's not a dad joke. There should just be a NSFW puns subreddit for that.
Edit* I'm not replying any longer and turning off notifications but to all those that say "no one cares", there sure are a lot of you arguing about it. Maybe I'm wrong but you people don't need to be rude about it. If you really don't care, don't comment.
When I got home, they were still there.
What did 0 say to 8 ?
" Nice Belt "
So What did 3 say to 8 ?
" Hey, you two stop making out "
I won't be doing that today!
You take away their little brooms
This morning, my 4 year old daughter.
Daughter: I'm hungry
Me: nerves building, smile widening
Me: Hi hungry, I'm dad.
She had no idea what was going on but I finally did it.
Thank you all for listening.
There hasn't been a post all year!
