The combination of monoglycerides with other substances produces emulsifiers with specialized function called monoglyceride derivatives. For instance, ethoxylated monoglycerides are the result of the interaction between a monoglyceride and ethylene oxide.
Other monoglyceride derivatives include acetoglycerides (172.828) and diacetyl tartaric esters of monoglycerides or DATEM (184.1101). They are common cake emulsifiers, because they increase the aeration of the dough.
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