Food additives Europe numbers: E1430
Functional Category: stabiliser
Distarch glycerine (also spelled glycerin) and distarch glycerol are actually the same thing. Both terms refer to a carbohydrate-based food additive made by reacting starch with glycerin (glycerol).
Here's a breakdown of its properties and applications:
What is Distarch Glycerin (DSG)?
- DSG is a modified starch product with properties that can be tailored depending on the ratio of starch to glycerin used in its production. This ratio influences how the molecule behaves and what functionalities it offers in food.
Functions in Food:
DSG can offer several benefits depending on the specific type and the amount used:
- Thickener and Gelling Agent: At higher concentrations, DSG can act as a thickener or gelling agent, providing structure and texture to various food products. Think of thicker sauces, gravies, or fillings.
- Film Former: It can form edible films around food items, potentially improving moisture retention or shelf life. This could be useful for extending the shelf life of baked goods or preventing moisture loss in candies.
- Water Binder: DSG can help bind water in food, preventing dryness and improving texture. This is beneficial in products like sausages or bakery items where moisture content is important.
- Freeze-thaw Stable: Some types of DSG are resistant to breakdown during freezing and thawing cycles, making them suitable for frozen foods that undergo temperature changes.
Applications in Food:
Due to its versatility, DSG finds applications in various food products:
- Bakery fillings and glazes: for thickening and texture
- Confectionery: gummy candies, jellies (contributes to the chewy texture)
- Frozen foods: sauces, soups (for freeze-thaw stability)
- Meat products: binds water, improves texture and moisture retention
- Dietary products: can be a lower-calorie alternative to some thickeners or fat-based ingredients because it provides structure and mouthfeel with potentially fewer calories.
Safety:
- Generally recognized as safe (GRAS) by the FDA for use in food at appropriate levels.
Important Considerations:
- The specific functionality and properties of DSG depend on the ratio of starch to glycerin used in its production.
- Food scientists need to choose the right type of DSG for the desired application. For example, a thicker gel might require a higher starch-to-glycerin ratio than a film-forming application.
Conclusion:
Distarch glycerin is a valuable food additive offering thickening, gelling, water binding, and film-forming properties. It finds applications in various food products and can sometimes serve as a lower-calorie alternative to other ingredients. However, the specific functionality depends on the type of DSG used.