Molecularly distilled monoglycerides. II. Cake baking experiments

Abstract

SummaryDifferent 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.