Di-Glyceride are glycerides comprise of two fatty acid chains that are contently bonded with a molecule of glycerol. They are actually esters and they are formed by reacting fatty acids and two glycerol hydroxyl groups. The image shows the structural formula for Di-Glyceride.
| Source:www.saburchill.com |
The Di-Glyceride are also named as diacyl-glycerol, as these are the combination of fatty acids they also have many different combinations of fatty acids attached at both C-1 and C-2 positions. The Di-Glycerides are common food additives(food emulsifiers) used to blend together certain ingredients, such as oil and water which would not otherwise blend well. Emulsion is an mixture of two or more liquids that are normally non mixable and an Emulsifier is an substance that stabilizes an emulsion by increasing its kinetic energy. For example Egg yolk, soy lecithin, Pickering stabilization etc.
Di-Glyceride working and applications
Di-Glycerides are either evolved from natural products or synthetically produced. They are normally referred to as incomplete fats because they do not contain the same number of fatty acids as most natural fats or triglycerides. Di-glyceride are surface active molecules that both attract and repel water at the same time. These hydrophilic and hydrophobic properties make them excellent emulsifying agents because they are soluble in water and fats. whereas, substance like oil and water naturally separate, the addition of an emulsifier can help to distribute the molecule evenly.
As the processed food also needs and emulsifiers to improve its quality, the emulsifiers like di-glycerides are helps to maintain consistency and texture of products with the ingredients that would normally not mixed with each other. They also allow baked goods, for ex, to retain moisture and freshness longer. Additionally, they keep the ingredients in products like peanut butter, salad dressing and margarine from separating. They are also found as an emulsifier in ice creams because they help to maintain the right viscosity and keep the texture smooth and creamy in frozen state.
Di-Glyceride Market Overview
As these are perform according to the nature and ingredients of food products they are used in various types of food products as an emulsifiers. And in current situation the food emulsifier market is with its various specialty sub-types is one of the fastest growing market. And if we considers the market in geographical ways Asia Pacific is the most rapidly growing market as various food processing companies are concentrating this market as there is lots of improvement has to be done and it has more chance to enhances in future. As we see the following diagram of food emulsifier market revenue and share by geography we can easily understood how the market is performing for these materials.
Food Emulsifiers: Market Revenue & Share, By geography, 2011-2018($Million)
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| Source:MarketsandMarkets Analysis. |
In the field of Food emulsifier where Di-Glyceride is one of the component of these substances, the market is in control of its key players like Danisco and Palgaard both from Denmark Riken Vitamin from Japan and Cargill from US. As we analyse these four companies are holding half of market share and they are still improvising in it.
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