Glyceryl monostearate (monoglyceride) is a white waxy flake or bead solid, insoluble in water, mixed with hot water by strong oscillation can be dispersed in water, is an oil-in-water emulsifier. Soluble in hot organic solvents ethanol, benzene, acetone, as well as mineral and stationary oils. The freezing point is not less than 54 ° C.
As one of the most widely used emulsifiers, monostearate glycerides play an important role in improving cake quality:
It can interact with egg proteins to form a "protein-monoglygnan" complex that improves protein foaming.
At the same time, a good bubble film is generated, so that the air bubbles are stable and evenly distributed, and the delicacy of the cake volume and texture is enhanced.
At the same time, monostearate glycerides can make the fat particles finer and more uniformly dispersed, reducing the defoaming effect of oils and fats.
The interaction between monostearate glycerides and starch also effectively slows down the aging of cakes and the reduction of taste.
Molecular distillation of monoglycerides with sodium stearoyl lactate, polyglyceride fatty acid ester, propylene glycol monostearate, acetate mono-diglyceride, lactate mono-diglyceride and other binary mixtures of cake oil, in cake making is widely used.
![Why is monostearate glycerides added to the production of monoglyceride biscuits?[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)