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. According to the supply of monostearate glycerides Beite Chemical understands: monostearate glycerides are very widely used, especially in the food field, in various types of dairy products and ice cream often add monostearate glycerides.
The following are the roles of monostearate glycerides in dairy products and ice cream:
The addition of monostearate glycerides to dairy products can promote the dispersion of milk fat in water evenly and more stable, prevent quality problems such as fat floating, and at the same time, due to its good antioxidant effect, the storage period of dairy products can be significantly extended.
The use of monostearate glycerides in ice cream can improve the dispersion of fat in the mixture, improve the stability of the emulsion, promote the interaction between fat and protein, help control the adhesion and agglomeration of fat, and at the same time improve the foaming and expansion of ice cream, prevent or control the formation of coarse ice crystals, give it a delicate tissue structure, improve stability and retention, and prevent shrinkage and deformation during storage. The general amount of use is about 0.3% to 0.5%.
![Why is monostearate glycerides added to the production of monoglyceride biscuits?[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)