Acetylated Monoglycerides (AMG)
What is Acetylated Monoglycerides (AMG)?
Acetylated monoglycerides (AMG) are emulsifiers in which acetic acid is bound to monoglycerides.
AMG is created by the interesterification of edible fats with triacetin and in the presence of catalytic agents, or by direct acetylation of edible monoglycerides with acetic anhydride without the use of catalyst.1
AMG is nonionic and fat soluble. It has a stable alpha crystalline structure that helps in emulsifying foaming fats and oils at higher temperatures. The alpha crystalline structure is the basis for its application in specialty fats for toppings, whippable emulsions, or cake mixes.3 It helps stabilize and extend the shelf life of the fat system.
Its main application is in whipped cream, fillings and/or frostings, as an emulsifier. It should be added to the fat portion of the system before introducing it to the liquid components. It is not heat-sensitive. It can be used in powdered foaming agents, solvents, plasticizers for gums and coating agents.
AMG may be used safely in or on food if its manufacturing and the content of non-fat components meet the FDA requirement in article 21CFR172.828 of the Code of Federal Regulations.1
- U.S. Food & Drug Administration. “21CFR172.828 – Code of Federal Regulations Title 21.” Accessdata.fda.gov, 1 Apr. 2017, www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=172.828. Accessed 31 Aug. 2017.
- McKenna, B.M. “Chapter 10 Using Emulsifiers to Improve Food Texture.” Texture in Food Volume 1: Semi-Solid Foods, Woodhead Publishing Limited, 2003, p. 220.
- Gunstone, F.D., and F.B. Padley. “Food Emulsifiers.” Lipid Technologies and Applications, Marcel Dekker, 1997, p. 527.