YAĞ ASİTLERİNİN MONO- VE DİLİSERİTLERİNİN ÜRETİMİ, KULLANIMI, SAĞLIĞI ETKİSİ VE ANALİZİ ÜZERİNE BİR DEĞERLENDİRME

Year 2019, Volume: 1 Issue: 1, 40 - 47, 12.11.2019

Hasan Hüseyin Kara Yasemin Bor

Abstract

Mono- ve digliseritler (M- ve DG), hem hidrofobik
(yağ asitleri ile) hem de hidrofilik (-OH grubu ile) uçları içeren, iyonik
olmayan moleküllerdir. Bitkisel yağlar ve hayvansal yağlar monogliseritler ve
digliseritler için doğal kaynaklar olsa da, bunlar doğrudan esterifikasyon veya
transesterifikasyon işlemleriyle sentetik veya enzimatik olarak
üretilebilirler. Dengeleyici ve yumuşatıcı özellikleri, biyobozunurluk, güvenli
kullanım ve tatta ve bazen de kokudaki kararsızlık nedeniyle, özellikle gıda,
kozmetik, ilaç, tekstil ve plastik endüstrilerinde emülsifiye edici moleküller
olarak değerlendirilirler. Avrupa Birliği (AB), yağ asitlerinin mono ve
gliseritlerini gıda katkı maddesi olarak tanımlamıştır ve E471 olarak
kodlamıştır. Gıda katkı maddeleri hem fonksiyonel özellikleri
geliştirmekte, hem de üretim, depolama ve tüketim sırasında gıda maddelerini
stabilize etmektedir. FDA ve WHO, M- ve DG’ nin güvenli olduğunu ve tüketimde
sınırlama olmadığını belirtirken, M- ve DG 'in 12 haftalık bebeklerin tüketimi
için uygunluğu henüz açıklığa kavuşturulamamıştır. Bu çalışma,
tüketicilerin yağ asitlerinin mono ve digliseritlerinin gıda katkı maddesi
olarak kullanımı konusundaki endişeleri nedeniyle hazırlanmıştır. Bu çalışmanın
amacı, yağ asitlerinin mono ve digliseritlerinin gıda katkı maddesi olarak
kullanımıyla ilgili olarak tüketicilerin sağlık endişeleri ve ayrıca Müslüman
tüketicilerin helal gıda endişelerinin değerlendirilmesidir.

Keywords

Mono- ve digliserit, gıda katkı maddesi, gıda güvenliği, helal gıda

A REVIEW ON: PRODUCTION, USAGE, HEALTH EFFECT AND ANALYSIS OF MONO- and DIGLYCERIDES OF FATTY ACIDS

Abstract

Mono- and diglycerides (M- and DG) are nonionic molecules containing both hydrophobic (with fatty acids) and hydrophilic (with -OH group) sides.While plant oils and animal fats are the natural sources for mono- and di-glycerides, they can be produced by either synthetically or enzymatically via direct esterification or transesterification processes. Because of stabilizing and conditioning properties, biodegradability, safe usage, and inertness in taste and odor, they are evaluated as emulsifying molecules mainly in food, cosmetic, pharmaceutical, textile and plastic industries. European Union (EU) defined mono- and di- glycerides of fatty acids as food additive and called as E471.  The additives both improve functional properties and stabilize the foodstuff during production, storage and consumption. FDA and WHO indicate the additives as safe and no limitation on consumption while suitability of M- and DG for infants under the age of 12 weeks is not cleared yet. This study was prepared due to consumer concerns about the use of mono- and diglycerides of fatty acids as food additives. The aim of this study is the health concerns of consumers and also halal food concerns of Muslim consumers, regarding the use of mono- and diglycerides of fatty acids as food additives.

Keywords

Mono- and diglyceride, food additive, food safety, halal concern

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