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RADIAMULS MG 2120K, also known as Glycerides C16-18 mono- and di-, Mono- and Diglycerides of Fatty Acids, E471 and CAS No. 85251-77-0, is a food emulsifier obtained from palm-based C16–C18 fatty acids, supplied as a coarse powder that is white to slightly yellow in colour, melts at approximately 55–65 °C and has a low monoglyceride and high diglyceride content. RADIAMULS MG 2120K is used as an emulsifier, structuring agent and anti-sticking agent in various food applications, in particular tortillas and wraps, chocolates and compounds, and margarines and spreads.
RADIAMULS MG 2120K is a lipophilic mixture of mono- and diglycerides containing approximately 15–25% monoglycerides, soluble in oils and insoluble in water. The diglyceride-rich composition of RADIAMULS MG 2120K interacts strongly with the fat phase, supporting fat crystal structure, texture and processing behaviour.
RADIAMULS MG 2120K helps reduce sticking between products during stacking in tortillas and similar bakery products and helps achieve a softer texture. In chocolates, compounds, margarines and spreads, RADIAMULS MG 2120K contributes to a balanced distribution of the fat and water phases and to consistent product quality.
As E471, RADIAMULS MG 2120K is subject in the EU to the purity criteria laid down in Regulations (EU) No 231/2012 and (EU) 2023/1428; no safety concern was identified in the EFSA and JECFA evaluations, and it has GRAS status in the United States. RADIAMULS MG 2120K is not classified as hazardous in the manufacturer’s safety data sheet; its acid value, iodine value and monoglyceride content should be checked on the COA, the product should be stored in a cool, dry place, and use levels should be confirmed through laboratory and production trials.
WHAT IS RADIAMULS MG 2120K?
RADIAMULS MG 2120K is a palm-based emulsifier belonging to the class of mono- and diglycerides of fatty acids, known in the food industry under the code E471.
The chemical name of RADIAMULS MG 2120K is "Glycerides, C16-18 (even numbered) mono- and di-", and the product is identified by CAS No. 85251-77-0 and EC No. 286-490-9.
RADIAMULS MG 2120K is not a single pure molecule; it is classified as a substance of unknown or variable composition (UVCB).
RADIAMULS MG 2120K is a mixture of monoesters (monoglycerides), diesters (diglycerides) and smaller amounts of triesters (triglycerides) formed between glycerol and C16–C18 fatty acids.
The most important feature distinguishing RADIAMULS MG 2120K from other mono- and diglyceride products is its low total monoglyceride content of approximately 15–25 percent.
RADIAMULS MG 2120K therefore has a functional profile that differs from standard mono- and diglycerides containing 40–60 percent monoglycerides and from distilled monoglycerides containing more than 90 percent monoglycerides.
RADIAMULS MG 2120K should not be confused with distilled monoglycerides, glycerol monostearate (GMS) or self-emulsifying (SE) glycerol monostearate grades.
Although these products belong to the same chemical family, they differ in monoglyceride content, HLB value, melting behaviour and application performance.
Not all E471 products on the market have the same technical properties; the fatty acid source, monoglyceride content, iodine value, physical form and particle size can significantly change the function of the product.
It should therefore not be assumed, based only on the name "E471" or "mono- and diglycerides", that different products are technically interchangeable.
COMMON PRODUCT AND CHEMICAL NAMES:
RADIAMULS MG 2120K
Glycerides, C16-18 mono- and di-
Glycerides, C16-18 (even numbered) mono- and di-
Mono- and Diglycerides of Fatty Acids
Mono- and Diglycerides
C16-18 Mono- and Diglycerides
Mono- and Di-glycerides (NF)
Glyceryl Mono- and Dipalmitostearate
Palm-Based Mono- and Diglycerides
Low-Mono Mono- and Diglyceride
E471
INS 471
Some of these names refer to the trade name of RADIAMULS MG 2120K, some to its chemical description and some to its food additive code.
RADIAMULS MG 2120K is a trade name; "Glycerides, C16-18 mono- and di-" is the chemical name used in the CAS and REACH registrations of the product.
"Mono- and Diglycerides of Fatty Acids" is the general name of the food additive class known as E471.
E471 is the food additive code used in Europe, while INS 471 is the international number in the Codex Alimentarius system.
"Glyceryl Mono- and Dipalmitostearate" is the name under which the substance matched to CAS No. 85251-77-0 appears in the US FDA database; "Mono- and Di-glycerides (NF)" refers to the US National Formulary (NF) listing.
These names describe the substance in general terms and do not mean that RADIAMULS MG 2120K is used for pharmaceutical purposes.
CAS NO, EC / EINECS NO AND CHEMICAL IDENTIFICATION
Product name: RADIAMULS MG 2120K
Chemical name: Glycerides, C16-18 (even numbered) mono- and di-
Substance type: UVCB (substance of unknown or variable composition)
CAS No: 85251-77-0
EC / EINECS No: 286-490-9
REACH registration number: 01-2119495562-30
KKDIK registration number (Türkiye): 01-0000488080-20
Food additive number: E471 / INS 471
Source: Palm-based
Molecular formula: Not defined by a single fixed formula; a mixture of mono-, di- and triglycerides
Chemical class: Glycerol ester of fatty acids / non-ionic emulsifier
Main functions: Emulsifier, structuring agent, anti-sticking agent
As a UVCB substance whose composition cannot be fully defined, RADIAMULS MG 2120K is not expressed by a single molecular formula or molecular weight.
The composition of RADIAMULS MG 2120K is determined by the proportions of monoglycerides, diglycerides and triglycerides, the fatty acid distribution and the production conditions.
CAS No. 85251-77-0 and EC No. 286-490-9 identify mono- and diglycerides of C16–C18 fatty acids; these numbers may also be used for other commercial products with different monoglyceride contents.
At purchase, therefore, not only the CAS number but also the monoglyceride content, iodine value, acid value and physical form of RADIAMULS MG 2120K should be checked.
Some sources may give different CAS numbers for glycerol monostearate or formulas belonging to a single molecule; such records may not reflect the mixture structure of RADIAMULS MG 2120K.
Current product values should be checked in the supplier's TDS, SDS and COA documents.
CHEMICAL STRUCTURE AND MOLECULAR PROPERTIES OF RADIAMULS MG 2120K
RADIAMULS MG 2120K consists of partial glycerides formed by the esterification of glycerol with C16–C18 fatty acids.
In monoglycerides one fatty acid is bound to the glycerol molecule, in diglycerides two fatty acids and in triglycerides three fatty acids.
Monoglycerides have a hydrophilic head carrying two free hydroxyl groups and a lipophilic tail consisting of a long fatty acid chain.
Diglycerides carry only one free hydroxyl group and are therefore more lipophilic and closer in nature to the fat phase than monoglycerides.
The low monoglyceride and high diglyceride content of RADIAMULS MG 2120K makes the product behave as a strongly lipophilic emulsifier that interacts strongly with the fat phase.
Mono- and diglycerides are generally lipophilic emulsifiers with a low HLB value; HLB values of approximately 3–6 are reported for monoglycerides.
The low iodine value of RADIAMULS MG 2120K indicates that its fatty acid chains are largely saturated.
The saturated C16–C18 fatty acids make the product solid at room temperature and cause it to melt in the range of approximately 55–65 °C.
When cooled from the melt, monoglycerides first solidify in the metastable α crystal form and change into the stable β form during storage.
Diglycerides can stabilise the β′ crystal form in fat blends and limit the formation of coarse β crystals; this property is important for preserving texture and structure in fat-based products.
Mono- and diglycerides are generally produced by glycerolysis, in which fats are reacted with glycerol at 200–260 °C in the presence of an alkaline catalyst.
When less glycerol is used, diglyceride-rich mixtures containing approximately 15 percent mono-, 50 percent di- and 35 percent triglycerides are obtained; the low monoglyceride content of RADIAMULS MG 2120K is consistent with this type of product.
PHYSICAL AND CHEMICAL PROPERTIES OF RADIAMULS MG 2120K
RADIAMULS MG 2120K is generally supplied as a solid in the form of a coarse powder, white to slightly yellow in colour.
The odour of RADIAMULS MG 2120K is characteristic; the product is almost odourless.
General technical properties:
Physical appearance: Solid in various shapes; coarse powder (approximately 350 µm)
Colour: White to slightly yellow
Odour: Characteristic, almost odourless
Chemical character: Mono- and diglycerides of fatty acids, non-ionic lipophilic emulsifier
CAS No: 85251-77-0
EC / EINECS No: 286-490-9
Food additive number: E471
Acid value: Max. 3 mg KOH/g
Iodine value: Max. 4 g I₂/100 g
Total monoglycerides: Approximately 15–25 percent
Melting point: Approximately 60 °C (melting range approximately 55–65 °C)
Softening point: Approximately 58 °C (55–61 °C)
Boiling point: Above 250 °C
Flash point: Above 200 °C (ASTM D92)
Auto-ignition temperature: Above 300 °C
Density: Approximately 0.95 g/cm³
Dynamic viscosity: Approximately 25 cP at 70 °C
Kinematic viscosity: Approximately 16 mm²/s at 100 °C
pH: 5–8
Vapour pressure: Below 0.01 hPa at 20 °C
Partition coefficient n-octanol/water (log Pow): Above 5 (estimated)
Solubility: Insoluble in water; soluble in oils and fats and in most organic solvents
Volatile organic compound (VOC) content: Below 1 percent
Stability: Stable under normal conditions
As RADIAMULS MG 2120K is insoluble in water and soluble in oils, it is generally used by adding it to the melted fat phase or dispersing it in the fat phase.
The coarse powder form of RADIAMULS MG 2120K makes handling easier during weighing and dosing.
The acid value provides information on the free fatty acid content of the product, while the iodine value indicates the degree of saturation of the fatty acid chains.
The monoglyceride content is one of the most important parameters determining the emulsifying power and application behaviour of RADIAMULS MG 2120K.
These values are given for general technical information and should not be used as a binding specification for the product to be purchased.
In particular, parameters such as acid value, iodine value, monoglyceride content, melting range and particle size should be checked against the supplier's current TDS and COA documents.
HOW DOES RADIAMULS MG 2120K WORK AT MOLECULAR LEVEL?
The main effect of RADIAMULS MG 2120K is based on the hydrophilic hydroxyl groups and the lipophilic fatty acid chains of the molecule positioning themselves at the interface between the fat and water phases and regulating the interaction between these two phases.
The diglyceride-rich, lipophilic structure of RADIAMULS MG 2120K makes the product particularly effective within the fat phase.
In tortillas and similar products, RADIAMULS MG 2120K stands out in reducing stickiness.
In an application study, this effect was attributed to diglycerides being more hydrophobic and interacting strongly with the fat phase, thereby limiting water mobility.
In bakery products, mono- and diglycerides help delay staling by slowing the recrystallisation (retrogradation) of starch.
Saturated monoglycerides in particular form a water-insoluble complex with the amylose in starch, helping the crumb stay soft for longer.
In fat-based products, diglycerides can help fat crystals remain in the β′ form.
This limits the formation of coarse β crystals and contributes to preserving the texture and structure of the product.
When heated with water, mono- and diglycerides can form lamellar liquid crystalline phases in which water and lipid layers alternate.
On cooling, these structures change into an α-gel and over time convert into a more stable structure consisting of β crystals.
Possible functions of RADIAMULS MG 2120K in food systems:
Regulating the distribution of the fat and water phases
Reducing sticking during stacking in tortillas and similar products
Helping the product texture remain soft
Contributing to delayed staling by slowing starch recrystallisation
Acting as a structuring agent in fat-based products
Supporting the stability of the fat crystal structure
Improving the processability and consistency of the product
The effect of RADIAMULS MG 2120K depends on the dosage, the composition of the fat phase, mixing and temperature conditions and the other emulsifiers in the formulation.
The result obtained with RADIAMULS MG 2120K in one system therefore cannot be transferred directly to another system.
IN WHICH SECTORS IS RADIAMULS MG 2120K USED?
Thanks to its low monoglyceride and high diglyceride content, its anti-sticking effect and its structuring properties, RADIAMULS MG 2120K is an emulsifier used in various areas, primarily the food industry.
The intended use of RADIAMULS MG 2120K may vary according to the product quality and the formulation system.
Main areas of use:
Tortillas and wraps
Chocolates and compounds
Margarines and spreads
Bread and bakery products
Cereals
Ice cream
Chewing gum and bubble gum
Potato products
Animal nutrition
The most prominent use of RADIAMULS MG 2120K is as an anti-sticking and texture-modifying agent in tortillas and wraps, and as an emulsifier and structuring agent in fat-based products such as chocolates, compounds and margarines.
Bread, cereals, ice cream, chewing gum, potato products and animal nutrition are also among the areas in which RADIAMULS MG 2120K can be evaluated.
The performance expected from RADIAMULS MG 2120K differs from one sector to another.
For example, a tortilla producer may focus on reduced sticking, softness and extensibility, a margarine producer on a stable emulsion and spreadability, and a chocolate and compound producer on flow properties and preservation of texture.
USE OF RADIAMULS MG 2120K IN TORTILLAS AND BAKERY PRODUCTS
Tortillas and wraps are one of the most important application areas of RADIAMULS MG 2120K.
As tortillas are usually stacked for packaging, products sticking together is an important quality issue for producers.
In an application study comparing emulsifiers in tortillas, RADIAMULS MG 2120K gave the strongest result among the tested emulsifiers in reducing stacking stickiness.
The same study stated that emulsifiers with a higher diglyceride content performed better in reducing stickiness.
In this study, RADIAMULS MG 2120K gave a lower rupture force, i.e. a softer texture, on days 7 and 14.
RADIAMULS MG 2120K also gave higher extensibility on day 7 and an increase of approximately 1 cm in tortilla diameter.
RADIAMULS MG 2120K was used at 1 percent in the study, and the indicative use range for this product group was given as 0.5–2.0 percent.
In terms of rollability, however, distilled monoglycerides containing more than 90 percent monoglycerides gave better results; the emulsifier should therefore be selected according to the target properties.
In bread and bakery products, mono- and diglycerides are used as emulsifiers that support crumb softness and delay staling.
At low levels such as approximately 0.3–0.5 percent of flour weight, saturated monoglycerides mainly interact with amylose, while at higher levels such as 1–2 percent they also interact with amylopectin, slowing starch recrystallisation.
As the monoglyceride content of RADIAMULS MG 2120K is low, its amylose-complexing effect may be more limited than that of high-mono products.
In bread and bakery applications, the effect of RADIAMULS MG 2120K should therefore be evaluated through trials according to the target softness and shelf life.
As RADIAMULS MG 2120K is insoluble in water, it is generally added to the dough together with the fat phase or dispersed in the melted fat.
Since dough temperature, fat type and other emulsifiers can change the effect of RADIAMULS MG 2120K, the conditions of use should be determined through trials.
CHOCOLATE, MARGARINE AND OTHER FOOD APPLICATIONS OF RADIAMULS MG 2120K
In the appropriate quality, RADIAMULS MG 2120K can be evaluated as a functional ingredient in chocolates and compounds, margarines and spreads, ice cream, chewing gum, cereal and potato products and animal nutrition.
The role of RADIAMULS MG 2120K in these applications is to support the structure of the fat phase and to regulate the interaction between the fat and the other ingredients.
Functions for which RADIAMULS MG 2120K can be evaluated in these applications include:
Supporting emulsion stability and spreadability in margarines and spreads
Supporting the stability of the fat crystal structure
Acting as a structuring agent in chocolates and compounds
Helping reduce stickiness in confectionery products
Contributing to the regulation of fat structure and texture in ice cream
Supporting texture and processability in chewing gum and bubble gum
Improving processability and product structure in potato and cereal products
Being used as an emulsifier in feed formulations in animal nutrition
In margarines and spreads, mono- and diglycerides contribute to a stable emulsion and consistent spreadability, even under temperature fluctuations during transport and storage.
The ability of diglycerides to help keep fat crystals in the β′ form is important for keeping margarine texture smooth.
In chocolates and compounds, RADIAMULS MG 2120K can be evaluated as a structuring agent and emulsifier.
In these products, controlled emulsification is important to avoid bloom and texture defects; however, the effect of RADIAMULS MG 2120K should be confirmed through trials according to the fat system used.
In ice cream, mono- and diglycerides displace the milk proteins on the surface of the fat globules, leading to controlled partial coalescence during freezing and helping to achieve a drier, smoother texture and better meltdown resistance.
As grades containing more than 40 percent monoglycerides are generally preferred in this application, the performance of RADIAMULS MG 2120K in ice cream should be evaluated separately.
The following points should be checked when purchasing RADIAMULS MG 2120K for these applications:
Monoglyceride content
Acid value and iodine value
Melting range
Physical form and particle size
Fatty acid source and distribution
Compliance with food additive specifications
Current technical specification (TDS)
Certificate of analysis (COA)
Safety data sheet (SDS)
Halal, kosher, food safety and sustainable palm (RSPO) certificates where required
IS RADIAMULS MG 2120K USED IN COSMETIC, FOOD AND PHARMACEUTICAL APPLICATIONS?
RADIAMULS MG 2120K is a product positioned as fit for use in foodstuffs and is identified as a food additive under the code E471.
Any cosmetic or pharmaceutical use of RADIAMULS MG 2120K is a matter that must be evaluated separately.
Food applications
In the European Union, the purity criteria for mono- and diglycerides of fatty acids (E471) are laid down in Regulation (EU) No 231/2012 and in Regulation (EU) 2023/1428 amending it.
According to this specification, E471 products must contain not less than 70 percent mono- and diesters in total, not more than 2 percent water, an acid value of not more than 6, not more than 7 percent free glycerol and 16–33 percent total glycerol.
The same specification limits diglycerol to not more than 4 percent, higher polyglycerols to not more than 1 percent and sulphated ash to not more than 0.5 percent.
The limit for each of arsenic, lead, mercury and cadmium is not more than 0.1 mg/kg.
Regulation (EU) 2023/1428 also introduced limits for erucic acid, 3-MCPD and glycidyl fatty acid esters in E471.
Erucic acid is limited to not more than 0.2 percent in foods for infants and young children and not more than 0.5 percent for other uses; 3-MCPD and its esters to not more than 0.75 mg/kg in foods for infants and young children and not more than 2.5 mg/kg for other uses; and glycidyl fatty acid esters to not more than 5 mg/kg for all uses from 30 January 2024.
In its 2017 re-evaluation, the European Food Safety Authority (EFSA) saw no need to set a numerical acceptable daily intake (ADI) for E471 and concluded that there was no safety concern at the reported uses.
EFSA stated that the main concern was contaminants that may form during production and recommended tightening the limits for heavy metals, erucic acid and glycidyl esters; the 2023 amendment of the specifications is the result of these recommendations.
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluated the acceptable daily intake of mono- and diglycerides as "not limited".
In the United States, mono- and diglycerides are affirmed as generally recognized as safe (GRAS) direct food ingredients under 21 CFR 184.1505 of the FDA, with no limitation other than current good manufacturing practice.
In this section, the FDA lists the functions of mono- and diglycerides as dough strengthener, emulsifier, lubricant and release agent, stabilizer and thickener, and texturizer.
The conditions of use of RADIAMULS MG 2120K in Türkiye and other target markets should be checked against current food legislation.
Cosmetic and pharmaceutical applications
Substances of the mono- and diglyceride class are related to ingredients used in cosmetics as emulsifiers and thickeners under the INCI name Glyceryl Stearate.
However, as RADIAMULS MG 2120K is positioned for food, products of cosmetic quality with the relevant documentation should be preferred for cosmetic applications.
CAS No. 85251-77-0 appears in the US FDA database under the name "Glyceryl Mono- and Dipalmitostearate", and the synonym "Mono- and Di-glycerides (NF)" refers to the US National Formulary (NF).
In pharmaceutical applications, only grades that meet the relevant pharmacopoeial requirements and are documented accordingly should be used; it should not be assumed from the product name that RADIAMULS MG 2120K can be used for this purpose.
INDUSTRIAL APPLICATIONS OF RADIAMULS MG 2120K
RADIAMULS MG 2120K is an important functional raw material used in bakery, fats and confectionery production lines in the food industry.
The coarse powder form of RADIAMULS MG 2120K facilitates weighing, conveying and dosing operations in industrial plants.
The following functions may be highlighted in industrial applications of RADIAMULS MG 2120K:
Emulsification
Anti-sticking
Structuring
Texture and softness control
Stability of the fat crystal structure
Processability and production consistency
In plants producing tortillas and wraps, RADIAMULS MG 2120K can contribute to production and packaging efficiency by reducing products sticking together during stacking and packaging.
For producers of margarines, spreads, chocolates and compounds, RADIAMULS MG 2120K can be among the auxiliary raw materials supporting the structure of the fat phase.
In bakery, cereal, potato product and chewing gum production, RADIAMULS MG 2120K can be evaluated as an emulsifier supporting product structure and processability.
In the animal nutrition sector, feed formulations are also among the application areas in which RADIAMULS MG 2120K can be evaluated.
Although the safety data sheet of RADIAMULS MG 2120K lists the general industrial, professional and consumer uses of glycerol fatty esters, the identified use of the product is fitness for use in foodstuffs.
If RADIAMULS MG 2120K is to be used in non-food industrial applications, its suitability should therefore be evaluated separately together with the supplier.
The following points should be evaluated when using RADIAMULS MG 2120K in industrial systems:
Product quality and monoglyceride content
Acid value, iodine value and melting range
Physical form and particle size
Dosage and method of addition
Melting and processing temperature
Composition of the fat phase and interaction with other emulsifiers
Dust control and precautions against ignition sources
Food safety and regulatory requirements
WHICH PROBLEMS CAN RADIAMULS MG 2120K HELP SOLVE?
RADIAMULS MG 2120K can help solve various problems related to sticking, firming of texture, emulsion separation and deterioration of the fat crystal structure in tortillas, bakery products, margarines, chocolates and other fat-containing food systems.
However, the effect of RADIAMULS MG 2120K depends on the quality of the product used, the dosage and the formulation conditions.
Stacking stickiness in tortillas and similar products
When tortillas are stacked for packaging, they can stick together; this makes separating the products difficult and adversely affects consumer satisfaction.
In an application study, RADIAMULS MG 2120K gave the strongest result among the tested emulsifiers in reducing stickiness.
However, the emulsifier should not be selected on the basis of sticking alone; properties such as rollability, extensibility and softness should also be evaluated together.
The dough formulation, fat type and baking and cooling conditions can also influence sticking behaviour.
Firming and staling in bakery products
In bread and bakery products, the recrystallisation of starch during storage causes the product to firm up and go stale.
Mono- and diglycerides can help the product stay soft for longer by slowing starch recrystallisation.
RADIAMULS MG 2120K has been reported to give a softer texture in tortillas on days 7 and 14.
However, as its monoglyceride content is low, its effect on delaying staling in bread should be evaluated in comparison with high-mono products.
Texture and stability problems in fat-based products
In margarines and spreads, emulsion separation or coarsening of fat crystals can adversely affect the texture and spreadability of the product.
Mono- and diglycerides can contribute to reducing these problems by helping the emulsion remain stable, while diglycerides help keep fat crystals in the β′ form.
Stickiness in confectionery products
In confectionery and chocolate products, stickiness and flow problems can adversely affect production and product quality.
Mono- and diglycerides can help improve flow properties and reduce stickiness in confectionery products.
It should not be assumed that every RADIAMULS MG 2120K application will show the same process and performance behaviour; the use level should be confirmed through laboratory and production trials.
POINTS TO CONSIDER WHEN USING RADIAMULS MG 2120K
One of the most common mistakes when using RADIAMULS MG 2120K is to substitute different E471 products for one another at the same weight without taking the monoglyceride content into account.
In fact, low-mono RADIAMULS MG 2120K, standard mono- and diglycerides and distilled monoglycerides have different functional profiles.
The following points should be considered when using RADIAMULS MG 2120K:
An E471 quality suited to the intended use should be selected.
When changing product, monoglyceride content, iodine value and melting range should be compared.
As RADIAMULS MG 2120K is insoluble in water, it should be used by adding it to the fat phase or dispersing it in the fat phase.
If the product is to be used in molten form, the handling temperature should be kept at least 10 °C above the melting point.
The dosage should be determined through trials according to the target anti-sticking, texture and shelf-life properties.
Interactions should be evaluated when used together with other emulsifiers.
The product should be kept away from acids and bases.
Dust formation should be minimised.
Naked flames and sparks should be avoided in areas where dust is formed.
The product should be stored at ambient temperature and away from direct sunlight.
In food applications, the current food additive legislation of the target market should be checked.
The manufacturer's TDS and SDS documents should be reviewed.
Batch analysis results should be verified via the COA.
According to the manufacturer's safety data sheet, RADIAMULS MG 2120K is not classified as hazardous under the CLP Regulation and requires no labelling.
However, fine dust dispersed in air may ignite; dust formation should therefore be prevented during weighing, transfer and dosing, and gloves, protective clothing, protective goggles in case of dust formation and a dust mask with a P2-type filter should be used.
The safety requirements of the other food ingredients and processing aids used together with RADIAMULS MG 2120K should also be evaluated separately.
STARTING FORMULATION APPROACHES FOR RADIAMULS MG 2120K
The following examples are starting approaches prepared to show how RADIAMULS MG 2120K can be evaluated in the food formulation and process development process.
They are not validated commercial recipes, production instructions or final formulas compliant with regulations.
The levels given are starting levels for preliminary laboratory trials, compiled from ranges reported for mono- and diglycerides in application studies and the literature.
The technical properties of the RADIAMULS MG 2120K used and the other raw materials may change the results significantly; laboratory trials, performance tests, food safety and relevant regulatory checks should be carried out in every application.
EXAMPLE 1: SCREENING OF RADIAMULS MG 2120K LEVELS IN TORTILLAS
Objective: To determine the effect of the amount of RADIAMULS MG 2120K on stacking stickiness, softness, extensibility and diameter of wheat flour tortillas.
Starting approach:
RADIAMULS MG 2120K: approximately 0.5 percent, 1.0 percent, 1.5 percent and 2.0 percent based on flour weight
Control: tortilla without emulsifier
Flour, water, fat, salt, leavening agent and other ingredients: kept constant in all trials
The amount of RADIAMULS MG 2120K is increased stepwise and the changes in the sticking, texture and size properties of the tortilla are compared.
Application approach:
RADIAMULS MG 2120K is dispersed in the fat phase or mixed homogeneously with the dry ingredients before being added to the dough.
The dough is prepared, rested, divided and pressed into shape.
The tortillas are baked, cooled, stacked and packed.
The tortilla diameter is measured.
On specific days (e.g. days 1, 7 and 14), the products are evaluated for stacking stickiness, rupture force (softness), extensibility and rollability.
The results are compared with the control sample and the different RADIAMULS MG 2120K levels, and the level giving the most balanced result is determined.
When working with powdered ingredients, dust formation should be minimised and food safety rules should be followed.
EXAMPLE 2: EVALUATION OF SOFTNESS WITH RADIAMULS MG 2120K IN BREAD
Objective: To study the effect of RADIAMULS MG 2120K on crumb softness and firming during storage in pan bread.
Starting approach:
RADIAMULS MG 2120K: approximately 0.3 percent, 0.5 percent and 1.0 percent based on flour weight
Control: bread without emulsifier
Comparison sample: a high-mono E471 product at the same level (optional)
Flour, water, yeast, salt, sugar, fat and other ingredients: kept constant in all trials
As the anti-staling effect of mono- and diglycerides in bread is mainly related to the monoglyceride content, it may be useful in this trial to compare the effect of RADIAMULS MG 2120K with that of a high-mono product.
Application approach:
RADIAMULS MG 2120K is added to the dough dispersed in the melted fat phase or mixed with the dry ingredients.
The dough is kneaded, proofed, shaped and baked.
The breads are cooled and packed.
Loaf volume and crumb structure are evaluated.
Crumb firmness is measured with a texture analyser on specific days (e.g. days 1, 3 and 7).
The results are compared with the control and comparison samples to evaluate the effect of RADIAMULS MG 2120K.
When working with flour dust and other powdered ingredients, dust control should be ensured and food safety rules should be followed.
EXAMPLE 3: EVALUATION OF EMULSION AND TEXTURE WITH RADIAMULS MG 2120K IN MARGARINE
Objective: To study the effect of the amount of RADIAMULS MG 2120K on emulsion stability, texture and crystal structure during storage in a margarine formulation.
Starting approach:
RADIAMULS MG 2120K: different levels based on the fat phase (steps to be determined by preliminary laboratory trials)
Fat blend: kept constant in all trials
Water phase (water, salt and other water-soluble ingredients): kept constant in all trials
Other emulsifiers (if used): kept constant
As no published dosage range is available for RADIAMULS MG 2120K in margarine, the starting levels in this trial should be determined through preliminary laboratory trials.
Application approach:
The fat blend is melted and RADIAMULS MG 2120K is dissolved in the fat phase at a temperature at least 10 °C above its melting point.
The water phase is prepared separately.
The water phase is added to the fat phase under mixing to prepare the emulsion.
The emulsion is cooled and crystallised, then worked and packed.
The products are stored at different temperatures, and emulsion stability, water separation, hardness and spreadability are evaluated.
Where necessary, the fat crystal structure is examined by microscopy or other suitable analytical methods, and the most suitable RADIAMULS MG 2120K level is determined.
Heat-resistant gloves and suitable protective equipment should be used when working with hot fats and melts.
SIMILAR PRODUCTS AND ALTERNATIVES TO RADIAMULS MG 2120K
Finding an alternative to RADIAMULS MG 2120K is not simply a matter of choosing another E471 product.
When determining an alternative, the target function, monoglyceride content, HLB, melting range, physical form, application system, regulations and cost should be evaluated together.
RADIAMULS MG 2120K AND OTHER MONO- AND DIGLYCERIDE GRADES
Standard mono- and diglycerides generally contain 40–60 percent monoglycerides and may show a stronger emulsifying effect than RADIAMULS MG 2120K.
RADIAMULS MG 2120K, on the other hand, stands out in anti-sticking and structuring functions in the fat phase thanks to its low monoglyceride and high diglyceride content.
When switching between mono- and diglyceride products, monoglyceride content, iodine value, melting range and physical form should be compared.
Mono- and diglycerides containing unsaturated fatty acids may have a higher iodine value and a softer consistency and are therefore intended for different applications.
RADIAMULS MG 2120K AND DISTILLED MONOGLYCERIDES
Distilled monoglycerides are products brought to a monoglyceride content of 90–95 percent by molecular distillation.
Distilled monoglycerides are stronger in forming complexes with amylose and delaying staling.
In the tortilla application study, distilled monoglycerides gave better results in rollability, while RADIAMULS MG 2120K gave better results in reducing stickiness.
The two product groups should therefore be selected according to the target property or evaluated together.
RADIAMULS MG 2120K AND DATEM AND STEAROYL LACTYLATES
Diacetyl tartaric acid esters of mono- and diglycerides (DATEM) and sodium or calcium stearoyl lactylate (SSL, CSL) are emulsifiers used as dough strengtheners in bakery products.
These emulsifiers strengthen the gluten network and the structure of gas cells, whereas mono- and diglycerides act mainly as crumb softeners and anti-staling agents.
DATEM and stearoyl lactylates should therefore be considered not as direct alternatives to RADIAMULS MG 2120K, but as complementary emulsifiers in bakery formulations.
RADIAMULS MG 2120K AND OTHER ESTERS OF MONO- AND DIGLYCERIDES
Acetic acid esters (Acetem), lactic acid esters (Lactem) and citric acid esters (Citrem) of mono- and diglycerides are emulsifiers obtained by modifying the mono- and diglyceride structure with different acids.
These products have different functional properties and should be evaluated separately according to the target application.
RADIAMULS MG 2120K AND OTHER EMULSIFIER CLASSES
Polyglycerol esters, sorbitan esters and polysorbates are other emulsifier classes used in the food industry.
Lecithin and polyglycerol esters can be used to reduce batter viscosity and improve flow in high-sugar systems.
The HLB values, structures and functions of these emulsifiers differ from one another.
When selecting an alternative, the target performance, formulation compatibility, regulatory requirements and cost should be determined through comparative laboratory and production tests.
QUALITY CONTROL AND PURCHASING CRITERIA FOR RADIAMULS MG 2120K
When purchasing RADIAMULS MG 2120K, it is not sufficient to decide on the basis of the product name and price alone.
E471 products from different manufacturers may differ significantly in parameters such as monoglyceride content, iodine value, melting range and physical form.
Information recommended for review before purchase:
Product name and manufacturer
CAS and EC numbers
Compliance with the E471 food additive specification
Total monoglyceride content
Acid value
Iodine value
Melting range
Physical form and particle size
Fatty acid source (palm-based)
Water content
Free glycerol and total glycerol
Heavy metals (arsenic, lead, mercury, cadmium)
Erucic acid, 3-MCPD and glycidyl ester values
Microbiological analyses
Halal, kosher, food safety management system and RSPO certificates
Technical data sheet (TDS)
Safety data sheet (SDS)
Certificate of analysis (COA)
Production and batch information
Country of origin
Packaging type and net quantity
Storage conditions
Shelf life
REACH, KKDIK and related regulatory compliance information
The COA shows the analysis results of a specific batch of RADIAMULS MG 2120K, while the TDS describes the general technical properties and recommended areas of use of the product.
The SDS contains information on safe use, transport, storage and emergencies; these documents do not replace one another and should be evaluated together.
When purchasing RADIAMULS MG 2120K, the supplier should in particular be asked for the monoglyceride content, acid value, iodine value, melting range and physical form.
For food applications, compliance of the product with the purity criteria of the E471 specification, in particular the limits for glycidyl esters, 3-MCPD and erucic acid introduced in 2023, should be documented.
Products stored under unsuitable conditions or past their shelf life should be retested before use and evaluated against the manufacturer's specifications.
STORAGE AND TRANSPORT OF RADIAMULS MG 2120K
RADIAMULS MG 2120K should be stored in its closed and suitably labelled packaging, in a well-ventilated place, at ambient temperature and away from direct sunlight.
RADIAMULS MG 2120K should be kept away from acids, strong acids, bases and strong bases.
As RADIAMULS MG 2120K melts in the range of approximately 55–65 °C, it may soften and form lumps in high-temperature environments.
The temperature of the storage area should therefore be kept under control and the product stored away from heat sources.
If RADIAMULS MG 2120K is to be used in molten form, the handling temperature should be kept at least 10 °C above the melting point.
Once the packaging has been opened, the product should be protected from contamination and the packaging closed again after use.
A shelf life of 12–24 months under suitable conditions is generally stated for mono- and diglyceride products; the current shelf life of RADIAMULS MG 2120K should be checked in the supplier's TDS or COA.
To maintain consistent quality, stocks should be used on a "first in, first out" (FIFO) basis.
According to the manufacturer's safety data sheet, RADIAMULS MG 2120K is not regulated as dangerous goods for road, rail, inland waterway, sea and air transport (ADR, RID, ADN, IMDG, IATA).
RADIAMULS MG 2120K is not classified as dangerous for the environment and is not identified as a marine pollutant.
As fine dust dispersed in air can be ignited by a spark, the formation of dust clouds should be prevented during unloading and transfer.
Naked flames and spark sources should be avoided in areas where dust is formed, and spark- and explosion-proof appliances and lighting equipment should be preferred.
In the event of a spill, the product should be carefully collected and placed in closable containers or synthetic bags; if the product has melted, it should be allowed to solidify before being collected.
Compressed air should not be used on powdered spills, and contaminated surfaces should be cleaned with a soap solution.
SAFETY INFORMATION FOR RADIAMULS MG 2120K
The safe use of RADIAMULS MG 2120K depends on the current SDS of the product supplied and on the application of appropriate occupational safety measures.
According to the manufacturer's safety data sheet, RADIAMULS MG 2120K is not classified under the CLP Regulation (EC) No 1272/2008 and requires no labelling.
The manufacturer's safety data sheet reports an oral LD50 in rats of more than 5000 mg/kg for RADIAMULS MG 2120K and describes it as non-toxic.
It is not classified for skin corrosion/irritation, serious eye damage, respiratory or skin sensitisation, mutagenicity, carcinogenicity, reproductive toxicity or specific target organ toxicity.
RADIAMULS MG 2120K is not identified as having endocrine disrupting properties.
RADIAMULS MG 2120K is not included in the REACH Candidate List (SVHC), the Authorisation List (Annex XIV) or the Restriction List (Annex XVII).
Gloves and protective clothing should be used when working with RADIAMULS MG 2120K; nitrile rubber provides good resistance as a material for protective clothing.
In case of dust formation, protective goggles and a dust mask with a P2-type filter should be used.
In case of inhalation, the person should be moved to fresh air and a doctor consulted if respiratory problems occur.
In case of skin contact, the area should be washed immediately with soap and plenty of water and a doctor consulted if irritation persists.
In case of eye contact, the eyes should be rinsed immediately with plenty of water and an ophthalmologist consulted if irritation persists.
In case of ingestion, the mouth should be rinsed with water, medical advice sought if the person feels unwell, and a poison centre contacted.
RADIAMULS MG 2120K is not easily combustible; however, the fire hazard increases in a finely divided state, and the fire and explosion hazard rises at temperatures above the flash point.
In case of fire, AFFF foam, BC powder, carbon dioxide, dry sand or dry chemical powder can be used; a water jet should not be used. Carbon monoxide and carbon dioxide are released on burning.
According to the manufacturer's safety data sheet, RADIAMULS MG 2120K is not considered harmful to aquatic organisms and is described as rapidly degradable.
However, as an environmental hazard cannot be excluded in the event of unprofessional handling or disposal, the product should not be discharged into drains or the environment and should be taken to an authorised waste treatment plant.
In Germany, RADIAMULS MG 2120K is classified in water hazard class WGK 1 (slightly hazardous to water).
RADIAMULS MG 2120K is compliant with chemical inventories such as EU REACH, Türkiye KKDIK, US TSCA, Canada DSL and China IECSC.
It should not be assumed that the safety information of different manufacturers or different grades is identical.
The current SDS and the manufacturer's technical documentation should be taken as the reference.
WHAT SHOULD BE CONSIDERED WHEN PURCHASING RADIAMULS MG 2120K?
The first step in sourcing RADIAMULS MG 2120K is to clarify in which food application and for what purpose the product will be used.
The quality criteria sought for tortillas, bakery products, margarines, chocolates and other food applications may not be the same.
For this reason, rather than simply writing "RADIAMULS MG 2120K" or "E471" in the purchase request, specifying the area of use, the target function, the expected monoglyceride content and the required documents allows a more accurate evaluation of the product.
If a product change is involved, the technical properties of the current product should also be shared.
The following information should be clarified before purchase:
Sector of use and end application
Target function (anti-sticking, emulsification, structuring, softness)
Expected monoglyceride content
Acid value, iodine value and melting range
Physical form and particle size
Documents of compliance with the E471 specification
Halal, kosher, food safety and RSPO certificates
Requirements regarding manufacturer and country of origin
Desired packaging type and quantity
TDS, SDS and COA requirements
REACH, KKDIK and other regulatory compliance documents
Technical properties of the current product in case of substitution
The price of RADIAMULS MG 2120K may vary according to quality, origin, fluctuations in palm oil and other vegetable oil markets, sustainability certificates, order quantity, packaging, logistics and current market conditions.
The current price of RADIAMULS MG 2120K should therefore be evaluated through a quotation, together with the product specification and delivery terms.
SUPPLY OF RADIAMULS MG 2120K FROM ATAMAN KIMYA
RADIAMULS MG 2120K is a palm-based mono- and diglyceride product evaluated as an emulsifier, structuring agent and anti-sticking agent in tortillas and wraps, chocolates and compounds, margarines and spreads and other food applications.
It is important that producers planning to purchase RADIAMULS MG 2120K clarify, before ordering, the quality suited to their area of use, the technical properties and the required documents.
Companies wishing to obtain information on the supply of RADIAMULS MG 2120K from Ataman Kimya can request information on product suitability, current availability, packaging options and a price quotation by sharing their areas of use and technical requirements.
The current stock status, origin, quality characteristics, certificates, packaging and specifications of RADIAMULS MG 2120K should be confirmed with Ataman Kimya before ordering.
Sharing the following information in the quotation request makes it easier to evaluate the right RADIAMULS MG 2120K product:
Sector of use and end application
Target function
Requested specification values
Formulation or process information
Requested food safety and certification documents
Estimated order quantity
Desired packaging type
Requested technical documents
TDS or COA information of the current product, if available
FREQUENTLY ASKED QUESTIONS ABOUT RADIAMULS MG 2120K
What is RADIAMULS MG 2120K?
RADIAMULS MG 2120K is a food emulsifier with the code E471, obtained from palm-based C16–C18 fatty acids, with a low monoglyceride and high diglyceride content.
What is the chemical name of RADIAMULS MG 2120K?
The chemical name of RADIAMULS MG 2120K is "Glycerides, C16-18 (even numbered) mono- and di-", and the product belongs to the class of mono- and diglycerides of fatty acids.
What is the CAS number of RADIAMULS MG 2120K?
The CAS number of RADIAMULS MG 2120K is 85251-77-0.
What is the EC / EINECS number of RADIAMULS MG 2120K?
The EC number of RADIAMULS MG 2120K is 286-490-9.
What are the REACH and KKDIK registration numbers of RADIAMULS MG 2120K?
The REACH registration number of RADIAMULS MG 2120K is 01-2119495562-30, and its KKDIK registration number in Türkiye is 01-0000488080-20.
What is the food additive code of RADIAMULS MG 2120K?
RADIAMULS MG 2120K is identified as a food additive under the code E471 (INS 471).
What does RADIAMULS MG 2120K look like?
RADIAMULS MG 2120K is a solid in the form of a coarse powder with a particle size of approximately 350 µm, white to slightly yellow in colour.
What is the melting point of RADIAMULS MG 2120K?
The melting point of RADIAMULS MG 2120K is approximately 60 °C, with a melting range of approximately 55–65 °C.
What is the monoglyceride content of RADIAMULS MG 2120K?
The total monoglyceride content of RADIAMULS MG 2120K is approximately 15–25 percent.
What are the acid and iodine values of RADIAMULS MG 2120K?
The acid value of RADIAMULS MG 2120K is stated as max. 3 mg KOH/g and the iodine value as max. 4 g I₂/100 g.
Is RADIAMULS MG 2120K soluble in water?
No. RADIAMULS MG 2120K is insoluble in water; it is soluble in oils and fats and in most organic solvents.
What is RADIAMULS MG 2120K used for?
RADIAMULS MG 2120K is used as an emulsifier, structuring agent and anti-sticking agent in food applications.
In which products is RADIAMULS MG 2120K used?
RADIAMULS MG 2120K can be evaluated in tortillas and wraps, chocolates and compounds, margarines and spreads, bread, cereals, ice cream, chewing gum, potato products and animal nutrition.
What effect does RADIAMULS MG 2120K have in tortillas?
In an application study, RADIAMULS MG 2120K gave the strongest result among the tested emulsifiers in reducing stacking stickiness in tortillas and also provided a softer texture and higher extensibility.
How much RADIAMULS MG 2120K is used in tortillas?
A level of 1 percent was used in the application study, and the indicative use range for this product group was given as 0.5–2.0 percent; the correct level should be determined through trials.
What is the difference between RADIAMULS MG 2120K and distilled monoglycerides?
Distilled monoglycerides contain 90–95 percent monoglycerides, whereas RADIAMULS MG 2120K contains approximately 15–25 percent monoglycerides and stands out in anti-sticking thanks to its diglyceride-rich structure.
What is the HLB value of RADIAMULS MG 2120K?
Mono- and diglycerides are lipophilic emulsifiers with a low HLB value; the specific HLB value of RADIAMULS MG 2120K should be checked in the supplier's technical documents.
Is RADIAMULS MG 2120K safe?
EFSA saw no need to set a numerical ADI for E471 and concluded that there was no safety concern at the reported uses, while JECFA evaluated the ADI as not limited.
Is RADIAMULS MG 2120K a hazardous substance?
According to the manufacturer's safety data sheet, RADIAMULS MG 2120K is not classified under the CLP Regulation; however, dust formation should be avoided and the current SDS should be taken as the reference.
Is RADIAMULS MG 2120K dangerous goods for transport?
No. According to the manufacturer's safety data sheet, RADIAMULS MG 2120K is not regulated as dangerous goods for road, rail, sea or air transport.
How should RADIAMULS MG 2120K be stored?
RADIAMULS MG 2120K should be stored in its closed packaging, in a well-ventilated place, at ambient temperature and away from direct sunlight, acids and bases.
Are there alternatives to RADIAMULS MG 2120K?
Other mono- and diglyceride grades, distilled monoglycerides, DATEM, stearoyl lactylates, Acetem, Lactem, Citrem, polyglycerol esters, sorbitan esters and polysorbates can be evaluated as alternative or complementary emulsifiers in certain applications.
Which documents should be requested when purchasing RADIAMULS MG 2120K?
The TDS, SDS and COA are the basic documents; in addition, documents of compliance with the E471 specification, halal, kosher, food safety and RSPO certificates and regulatory compliance documents may be requested.
What does the price of RADIAMULS MG 2120K depend on?
The price of RADIAMULS MG 2120K may vary according to quality, origin, vegetable oil markets, sustainability certificates, packaging, order quantity, logistics and market conditions.
RADIAMULS MG 2120K – TECHNICAL SUMMARY
RADIAMULS MG 2120K is a diglyceride-rich mono- and diglyceride product obtained from palm-based C16–C18 fatty acids, with a monoglyceride content of approximately 15–25 percent.
RADIAMULS MG 2120K can be searched for under different names such as Glycerides C16-18 mono- and di-, Mono- and Diglycerides of Fatty Acids and E471, and is identified by CAS No. 85251-77-0 and EC No. 286-490-9.
RADIAMULS MG 2120K is a lipophilic emulsifier in the form of a coarse powder, white to slightly yellow in colour, melting in the range of approximately 55–65 °C, insoluble in water and soluble in oils.
The acid value of RADIAMULS MG 2120K is max. 3 mg KOH/g and its iodine value max. 4 g I₂/100 g; monoglyceride content, melting range and physical form are the key parameters determining product performance.
RADIAMULS MG 2120K is mainly used as an emulsifier, structuring agent and anti-sticking agent in tortillas and wraps, chocolates and compounds, and margarines and spreads.
In an application study, RADIAMULS MG 2120K was reported to give a strong result in reducing stacking stickiness in tortillas and to provide a softer texture.
As E471, RADIAMULS MG 2120K is subject to the purity criteria laid down in the EU by Regulation (EU) No 231/2012 and Regulation (EU) 2023/1428; no safety concern was identified in the EFSA and JECFA evaluations, and it has GRAS status in the United States.
RADIAMULS MG 2120K is not classified as hazardous in the manufacturer's safety data sheet; during processing, dust formation should be controlled, appropriate occupational safety measures should be taken and the current SDS should be taken as the reference.
Companies planning to source RADIAMULS MG 2120K from Ataman Kimya are recommended to share their area of use, target function, requested specification values, food safety and certification documents, quantity and technical document requirements in order to confirm current product, stock, origin, packaging and quotation information.
