"Single Glycerides Wholesale" Does monoglyceryl stearate help in making pastries?

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 that monostearate glycerides are used in a wide range of applications, especially in the food field, and monostearate glycerides are often added in the pastry making process.

Glyceryl monostearate plays the following role in the preparation of pastries:

In pastries made from dough, monoglycerides improve flour properties and oil emulsification, improve dough tolerance, increase volume, and save grease.

In pastries made from batter, monoglycerides form an interfacial film around dispersed oil droplets or shortening droplets, thereby preventing contact between the defoaming oil component and the cake batter foam stabilized by protein, increasing the volume of the pastry, improving the comprehensive performance of the pastry, and extending the shelf life. The amount added is 0.2%-0.5% of the weight of the flour.