Ammonium Phosphatides

Norn, Viggo

doi:10.1002/9781118921265.ch3

Cited by 5 publications

(10 citation statements)

References 5 publications

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“…Lecithin exhibits a concentration optimum for viscosity and yield stress reduction, whereas, for PGPR and YN, yield stress and equilibrium viscosity decrease with increasing emulsifier concentrations (Chevalley, 1999;Schantz et al, 2003;Schantz & Rohm, 2005). The emulsifier concentrations were adjusted to fulfil the legal specifications for confectionery applications (5 g kg À1 for PGPR; Afoakwa (2010), and 10 g kg À1 for YN; Norn (2004)), or to follow a previous study (4 g kg À1 for soybean lecithin; Schantz & Rohm (2005)), with regard to the final product. Assuming that the emulsion accounts for 30% of the final product, for example a confectionary product that serves as the basis for a chocolate drink, the experimental concentrations were adequately increased.…”

Section: Methodsmentioning

confidence: 99%

Effect of emulsifier type on physicochemical properties of water‐in‐oil emulsions for confectionery applications

Rivas

Schneider

Rohm

2016

Int J of Food Sci Tech

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Summary In a first step of designing tailored confectionery masses using water‐in‐oil emulsions, a parameter screening on emulsion rheology and stability was carried out. The experimental set‐up included cocoa butter as continuous phase and the variation of the disperse phase (water, or 50% sucrose in water), two volume fraction levels and the type of emulsifier (lecithin, polyglycerol polyricinoleate (PGPR), ammonium phosphatide (YN) and blends of lecithin or YN with PGPR). Emulsions were characterised by microscopy, laser diffraction, analytical centrifugation and shear rheology. Results show multimodal droplet size distributions in lecithin‐ or YN‐stabilised emulsions, and droplets which tend to form aggregates and an internal network responsible for shear thinning. PGPR emulsions are characterised by monomodal droplet size distributions and smaller droplets without networking tendency. They exhibit Newtonian flow behaviour and a much higher stability against phase separation. In emulsifier blends, PGPR is mainly responsible for the modulation of physical properties of the emulsions.

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Section: Methodsmentioning

confidence: 99%

Effect of emulsifier type on physicochemical properties of water‐in‐oil emulsions for confectionery applications

Rivas

Schneider

Rohm

2016

Int J of Food Sci Tech

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“…The physical appearance depends on the source of the fatty acid moiety. The presence of fully saturated fatty acids results in a product with a melting point above 50°C, while the presence of unsaturated acids yields soft or liquid ammonium phosphatides with a melting point below 40°C (Palsgaard, 2007 [Documentation provided to EFSA n. 4]; Norn, 2015).…”

Section: Technical Datamentioning

confidence: 99%

“…canola oil, sunflower oil, maize oil (Anon, 2002). According to Norn (2015), today low erucic acid rapeseed oil like canola and other non-erucic oils are used for the manufacturing of ammonium phosphatides. Bradford (1976) and Palsgaard (2007 [Documentation provided to EFSA n. 4]) described the manufacturing of ammonium phosphatides by referring to a five-step process: in a first step, by a glycerolysis reaction under an inert atmosphere, a triglyceride is heated (temperature > 200°C) with glycerol to produce an equilibrium mixture of mono-, di-and triglycerides with an optimum yield of diglycerides.…”

Section: Manufacturing Processmentioning

confidence: 99%

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Re‐evaluation of ammonium phosphatides (E 442) as a food additive

Mortensen¹,

Aguilar²,

Crebelli³

et al. 2016

EFS2

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The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of ammonium phosphatides (E 442) as a food additive. The Scientific Committee on Food (SCF) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) allocated an acceptable daily intake (ADI) of 30 mg/kg body weight (bw) per day in 1978 and 1974, respectively. The Panel noted that after oral administration of E 442 ([ 32 P]YN), a proportion of the radioactivity passed through the gastrointestinal tract and was excreted via faeces and also a quantity of radioactivity was absorbed rapidly after dosing as indicated by its presence in the skeletal tissue and liver. Acute oral toxicity of ammonium phosphatides is low and no adverse effects were observed in a 90-day rats study. The Panel considered that ammonium phosphatides did not raise concern for genotoxicity. The Panel identified no observed adverse effect levels (NOAELs) of 8,500 and 3,000 mg/kg bw per day, the highest doses tested, from dietary chronic and carcinogenicity studies with ammonium phosphatides in mice and rats, respectively. No effects on reproduction and development were observed in a dietary two-generation reproductive toxicity study at the only dose tested of 3,000 mg/kg bw per day, and in addition, no maternal or developmental effects were recognised in a dietary prenatal developmental toxicity study up to a dose of 4,774 mg/kg bw per day. Based on the available toxicological database, the Panel concluded that there is no reason to revise the current ADI for ammonium phosphatides of 30 mg/kg bw per day. Considering that the ADI is not exceeded in any population group, the Panel also concluded that the use of ammonium phosphatides (E 442) as a food additive, at the permitted or reported use and use levels, would not be of safety concern.

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“…AMPs are alternative emulsifiers approved for confectionary use in most countries. They are produced by phosphorylating mono- and diglycerides from rapeseed or sunflower oils, resulting in lipids containing phosphoric esters with ammonium as the counterion …”

Section: Introductionmentioning

confidence: 99%

Quantification of Ammonium Phosphatide Emulsifiers in Chocolate Using ³¹P NMR Spectroscopy

Malmos

Gouilleux

Sønderskov

et al. 2018

J. Agric. Food Chem.

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P NMR is a valuable tool to study phosphorus-containing biomolecules from complex mixtures. One important group of such molecules are phosphorus-containing emulsifiers, including lecithins and ammonium phosphatides (AMPs), which are used in chocolate production. By developing extraction protocols and applying high resolution P nuclear magnetic resonance (NMR), we enable identification of the type of emulsifier used in chocolate. We furthermore demonstrate that this method allows quantification of AMPs in chocolate. To our knowledge, this is the first method that allows verification of the type and amount of emulsifier present in chocolate samples.

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Ammonium Phosphatides

Cited by 5 publications

References 5 publications

Effect of emulsifier type on physicochemical properties of water‐in‐oil emulsions for confectionery applications

Effect of emulsifier type on physicochemical properties of water‐in‐oil emulsions for confectionery applications

Re‐evaluation of ammonium phosphatides (E 442) as a food additive

Quantification of Ammonium Phosphatide Emulsifiers in Chocolate Using ³¹P NMR Spectroscopy

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Ammonium Phosphatides

Cited by 5 publications

References 5 publications

Effect of emulsifier type on physicochemical properties of water‐in‐oil emulsions for confectionery applications

Effect of emulsifier type on physicochemical properties of water‐in‐oil emulsions for confectionery applications

Re‐evaluation of ammonium phosphatides (E 442) as a food additive

Quantification of Ammonium Phosphatide Emulsifiers in Chocolate Using 31P NMR Spectroscopy

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Quantification of Ammonium Phosphatide Emulsifiers in Chocolate Using ³¹P NMR Spectroscopy