Conjoined Crystals is the name given to a new food emulsifier whose special properties are associated with its content of glycerol monoester in a stabilized ॅ‐crystalline form (6). It consists of the mixture of crystals formed by cooling a melt containing approximately equal molecular proportion of certain long chain fatty acid monoesters of glycerol and of 1,2‐propanediol. A practical composition contains a blend of glycerol monostearate and 1,2‐propanediol monostearate.Conjoined Crystals disperse readily in water and retain this ability for periods of over a year, a property which appears to be closely associated with their effectiveness in baking and in other applications. This water dispersibility contrasts with the behavior of the usual modification of glycerol monostearate which is difficult to disperse in water.Infrared analysis indicated that the major part of the glycerol monoester in the mixed crystals is in the ॅ‐crystalline modification. Studies by X‐ray diffraction supported this conclusion. Thus, we have consistently associated ready water dispersibility and the ॅ‐form with the enhanced emulsifying ability.

Mixed crystals of glycerol monostearate and 1,2‐propanediol monostearate (propylene glycol monostearate) (a useful composition of Conjoined Crystals, see Part 1) disperse readily in water, retaining this property for long periods of time. The effect of composition on retention of the ॅ‐crystalline form of the glycerol monoester in such dispersions is discussed. The water dispersions foam when shaken or when air is blown through the dispersion, a property which appears to be associated with the superior activity of the mixed crystals as a food emulsifier. A test method for measuring foam retention is described. The crystals, or their water dispersions, are useful in the preparation of low‐calorie, fruit 舠fluffs,舡 such as whipped applesauce. Sponge cakes with fine grain, improved volume, and texture were prepared with the water dispersions. The crystals are effective emulsifiers in cake mixes and bread. These tests are described.