Mono e digliceridi degli acidi grassi

E' un composto chimico, estere di glicerolo dell'acido stearico e si presenta in forma di polvere granulosa o a scaglie bianca inodore, igroscopica. Ha un sapore leggermente dolce, motivo per cui viene spesso aggiunto agli alimenti.

Si trova nel corpo umano come sottoprodotto della scomposizione dei grassi.

A cosa serve e dove si usa

Ottenuto dalla glicerina E422 e da acidi grassi, dall' olio di soia, dall'olio di colza, dall'olio di palma e da altri oli. Come dice il nome, la dizione generica "acidi grassi" non permette di risalire a quale tipo di olio è stato estratto, se saturo, insaturo o idrogenato, o geneticamente modificato, a meno che il produttore ne scriva l'origine. Può essere estratto anche da grassi animali.

Da lipasi di funghi quali Malassezia globosa, Penicillium camembertii, Aspergillus oryzae (1).

Alimentazione

Ha la funzione addensante, emulsionante non ionico e stabilizzante al fine di raffinare la morbidezza e aumentarne il volume: pane, croissants, cioccolato, torte, biscotti, gelati, pasta, panettone, corn flakes, integratori alimentari, chips, crackers ecc.

Altri usi

Plastica. Lubrificante in PVC, agente schiumogeno EPE, agente antifogging PE

Farmaceutica e cosmetica. Addensante, emulsionante non ionico e stabilizzante

Sicurezza

E471 è usato soprattutto in emulsioni di grasso e olio a tipici livelli d'uso di 5.000 mg/kg e nelle decorazioni, rivestimenti e ripieni, ad eccezione dei ripieni a base di frutta, ai tipici livelli d'uso di 7.500 mg/kg.  L'assunzione combinata stimata di E 470A, E 471 ed E 477 ai livelli massimi consentiti, potrebbe portare ad una esposizione massima totale di 84 mg/kg di peso corporeo al giorno per i più piccoli e 20 mg/kg di peso corporeo al giorno per gli adulti. Utilizzando un peso corporeo di 12 kg di riferimento per i più piccoli e di 70 kg per gli adulti, la più alta quantità di emulsionanti ingerita per persona al giorno sarebbe 1.008 mg per i più piccoli e 1.400 mg per gli adulti. Come approccio conservativo, si potrebbe presumere che queste dosi potrebbero essere consumate in un'unica occasione (2).

Mono e digliceridi degli acidi grassi studi

Caratteristiche tipiche ottimali di E471 prodotto commerciale

Formula molecolare : C₂₁H₄₂O₄

Peso molecolare : 358.563

CAS : 123-94-4  31566-31-1   22610-63-5   14811-92-8   85666-92-8   83138-62-9   37349-34-1

Sinonimi :

Glycerol monostearate, GMS, Mono- and diacylglycerol, Glyceryl Monostearate, Monostearin, 1-Monostearoylglycerol, Glyceryl stearate, tegin, Stearic acid 1-monoglyceride, 2,3-dihydroxypropyl octadecanoate, Stearic acid alpha-monoglyceride

Bibliografia_________________________________________________________________________

(1) Yuan D, Lan D, Xin R, Yang B, Wang Y. Biochemical properties of a new cold-active mono- and diacylglycerol lipase from marine member Janibacter sp. strain HTCC2649. Int J Mol Sci. 2014 Jun 12;15(6):10554-66. doi: 10.3390/ijms150610554.

Abstract. Mono- and di-acylglycerol lipase has been applied to industrial usage in oil modification for its special substrate selectivity. Until now, the reported mono- and di-acylglycerol lipases from microorganism are limited, and there is no report on the mono- and di-acylglycerol lipase from bacteria. A predicted lipase (named MAJ1) from marine Janibacter sp. strain HTCC2649 was purified and biochemical characterized. MAJ1 was clustered in the family I.7 of esterase/lipase. The optimum activity of the purified MAJ1 occurred at pH 7.0 and 30 °C. The enzyme retained 50% of the optimum activity at 5 °C, indicating that MAJ1 is a cold-active lipase. The enzyme activity was stable in the presence of various metal ions, and inhibited in EDTA. MAJ1 was resistant to detergents. MAJ1 preferentially hydrolyzed mono- and di-acylglycerols, but did not show activity to triacylglycerols of camellia oil substrates. Further, MAJ1 is low homologous to that of the reported fungal diacylglycerol lipases, including Malassezia globosa lipase 1 (SMG1), Penicillium camembertii lipase U-150 (PCL), and Aspergillus oryzae lipase (AOL). Thus, we identified a novel cold-active bacterial lipase with a sn-1/3 preference towards mono- and di-acylglycerides for the first time. Moreover, it has the potential, in oil modification, for special substrate selectivity.

(2) Scientific Opinion related to a notification from DuPont Nutrition Biosciences Aps on behenic acid from mustard seeds to be used in the manufacturing of certain emulsifiers pursuant to Article 21(2) of Regulation (EU) No 1169/2011 – for permanent exemption from labelling
First published: 15 November 2016
EFSA DOI: 10.2903/j.efsa.2016.4631

Abstract. Following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver a scientific opinion related to a notification from DuPont Nutrition Biosciences Aps on behenic acid from mustard seeds to be used in the manufacturing of certain emulsifiers pursuant to Article 21(2) of Regulation (EU) No 1169/2011 – for permanent exemption from labelling. Behenic acid is produced from rapeseed–mustard seed variants prevalent in India, namely Brassica juncea (L.) Czern. (oriental mustard), Brassica rapa (L.) (brown/yellow Sarson or Toria), Brassica napus (L.) (rapeseed) and Brassica nigra (L.) W.D.J.Koch (black mustard). No human or animal allergenicity data were provided by the applicant for either behenic acid or the emulsifiers manufactured from behenic acid. Based on enzyme‐linked immunosorbent assay (ELISA) data, the Panel considers that proteins and peptides may not be carried over into behenic acid after the two distillation steps reported in the manufacturing process in amounts beyond 1 mg/kg. The Panel notes that the maximum amount of mustard protein that could be consumed from emulsifiers manufactured from behenic acid (E 470a, E 471 and E 477) on a single occasion by an adult under the proposed conditions of use would be around 0.00119 mg, which is about 1,000 times lower than the protein doses reported to trigger allergic reactions in mustard‐allergic individuals (around 1 mg). On the basis of the data presented, the Panel concludes that oral consumption of emulsifiers manufactured using behenic acid from mustard seeds (E 470a, E 471 and E 477) are unlikely to trigger an allergic reaction in susceptible individuals (i.e. mustard‐allergic individuals) under the proposed conditions of use.