"Monoglyceride Supply" monoglyceryl stearate has these four chemical properties

　　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.

　　The four chemical properties of glyceryl monostearate are as follows:

　　1. Organoleptic properties: monoglyceride is oil affinity, its organoleptic characteristics and oil are similar, and its consistency is related to fatty acid groups, generally can be oily, fat or waxy. In general, monoglyceride has a higher consistency and melting point than the oil or fatty acid used, and the melting point of monoglyceride changes as the carbon chain of fatty acids is extended, the melting point of monoglyceride increases; the color and odor of monoglyceride are related to the corresponding fatty acid groups and raw material sources, and their odor generally has a grease odor, and the color varies from brown to milky white.

　　2. Thermal stability: Monoglyceride is a mixture of 1-monoglyceride and 2-monoglyceride, which is the result of the transfer of acyl groups within the molecule, and the activation energy of the acyl group transfer in this molecule is relatively low, so under any temperature condition, monoglyceride is a mixture of both, but the proportion of the two varies with the temperature.

　　3. Crystallization behavior: Monoglyceride, as a lipid-like compound, has a homogeneous polycrystalline phenomenon. Distilled monoglycerides crystallize into metastable α-crystalline form, which then transforms into a stable β-crystalline form with a higher melting point. Metastable β'-crystalline form is not present in industrial monoglycerides. When the α-crystalline form is cooled, a solid-state conversion of the third crystalline form, called sub-α, occurs.

　　4. Mescrystalline properties: Monoglyceride and water energy have a very complex interaction, the degree of action depends on the temperature and the ratio of monoglyceride to water, and at the same time related to the type of fatty acids. The resulting material can exhibit both crystalline and liquid properties, i.e. dielectric. The mesocrystalline phase of monoglycerides are: layered intermediate phase (laminar phase), α - gel, cubic phase, hexagonal equality, monoglycerides at room temperature is β - crystallization is a kind of lipid bilayer structure, the middle by the polar group relying on hydrogen bond connection, this layer has a strong affinity with water, when the temperature is higher than the Kraff point, water begins to penetrate into the polar layer of the bilayer layer, forming a layer of intermediate phase.