molecular formula: C21H42O4
molecular weight: 358.56
molecular distilled monoglyceride trade name: monoglyceride, GMS
chemical name: GLycerol Monostearate
molecular formula: C21H42O4
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uses: 1. additive for food candy, used as emulsifier to add chocolate, margarine, ice cream, etc. or used as surfactant. Monoglyceride is a good emulsifier for condensed milk, malt extract, cheese, instant full-fat milk powder and other dairy products, which can improve instant solubility, prevent precipitation, agglomeration and granulation, and improve product quality. Monoglyceride is a widely used food additive. Enzymatic synthesis has the characteristics of high conversion rate and good specificity. The key is the preparation of enzyme preparation for catalysis ...
Product performance and use
Good emulsification, dispersion and stabilization:
Oil-water separation often occurs in food processing. Adding emulsion stabilizer can make the mixed phase form a uniform emulsion, avoid and prevent oil-water separation, stratification and precipitation of food and beverage, improve product quality and prolong shelf life.
Anti-aging effect of starch:
Molecular distilled monoglyceride can form a complex with protein and starch, and form an insoluble complex with amylose, which can prevent the recrystallization of starch after cold and prevent the retrogradation of starch, thus keeping food rich in starch such as bread, cakes and potato products fresh and soft for a long time.
Compared with the amylose complexation effect of almost all kinds of food emulsifiers used at present, the largest complexation index is distilled monoglyceride, which is about 92, while the complex index of monoglycerides is only 28.
Improve the crystallization of oils and fats:
Molecular distilled monoglycerides can be directionally arranged on the surface of oils and fats, which can control and stabilize the crystallization of oils and fats, especially for oil products such as margarine shortening, which can improve the plasticity and ductility and prevent the separation of oil.
Application and effect of molecular distilled monoglyceride in various product processing
Application of beverage and instant food:
Adding molecular distilled monoglyceride to oily and protein beverages (coconut milk, peanut milk, soybean milk, almond milk, cocoa powder, soybean milk crystal) can significantly improve solubility and stability, prevent precipitation and separation, and has the function of perfuming and coloring. Monoglyceride has good thermal stability.
Application in ice cream:
Molecular distilled monoglyceride is the most ideal emulsifier and stabilizer for making high-quality ice cream, which can improve fat dispersibility and make fat particles fine and uniform; Promote the interaction between fat and protein; Prevent and control the formation of coarse ice crystals, and make the tissue fine and smooth; Improve product shape retention and storage; Improve oral melting.
reference dosage of molecular distilled monoglyceride in ice cream: .3%-.5%.
Application in oil products:
When it is applied to margarine, butter, shortening, peanut butter, coconut sauce, oyster sauce and other products, it can adjust the crystallization of oil, prevent oil separation and stratification, and improve the quality of products; It can be used in condensed milk, malt extract, cheese, instant full-fat milk powder and other dairy products, which can improve the instant solubility and prevent the products from precipitation, agglomeration and granulation; At the same time, it can also be applied to powdered and non-greasy products, such as coffee companion as emulsifier.
Application in bread products:
It can promote the rapid fermentation of bread, increase the volume of bread, improve the texture of dough and prolong the shelf life of bread. Reference dosage is .3%.
Application in candy and chocolate:
Not only can sugar and fat raw materials be mixed quickly and evenly, but they will not be separated after cooling; So as to prevent the phenomena such as streaking, graining, oil leakage and the like. But also can prevent the products from sticking, adhering and deforming, and improve the moisture resistance of the products.
Usage and dosage of molecular distilled monoglyceride:
Method 1: Because molecular distilled monoglyceride is easily soluble in oil, the molecular distilled monoglyceride and oil are melted together, stirred and mixed, and then fed. This method is suitable for margarine, cake oil and other products. Molecular distilled monoglyceride is mixed in the oil phase for the purpose of emulsification, so it is better to use the emulsifier in anhydrous state.
method 2: directly mix molecular distilled monoglyceride powder with other raw materials (such as flour and milk powder) and feed them evenly, and then make various products according to law.
Method 3: prepare hydrate and put it into use. The specific steps are as follows:
1. Place a portion of molecular distilled monoglyceride in a container, and heat and melt the molecular distilled monoglyceride into liquid by electric furnace or other heating methods;
2. add 4-5 parts of hot water at about 7℃ into a high-speed blender or egg beater, start the blender and stir the hot water violently.
3. The molecular distilled monoglyceride melted into liquid (beads or powdered monoglyceride can also be added directly if the stirring equipment is good) is slowly added into the hot water being stirred, and stirred and mixed, so as to generate milky hydrate paste, and then cooled to room temperature for later use.
Because the emulsification effect is influenced by many factors, such as production equipment, process raw materials, etc., in order to give full play to the role of molecular distillation monoglyceride, users are advised to use the third method, and its emulsification effect is the most ideal. This is because after molecular distilled monoglyceride is made into hydrate, its surface is about 7 times larger than that of spray crystallized molecular distilled monoglyceride powder, which is beneficial to the dispersion of molecular distilled monoglyceride in water.
dosage: the dosage is .3%-.5% (based on the weight of raw materials in the product formula). If the product contains more ingredients such as grease and protein, or contains raw materials that are difficult to emulsify, the dosage of molecular distilled monoglyceride should be increased to 1%-5%.