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 all kinds of confectionery production often add monostearate glycerides.
The following are the roles of monostearate glycerides in the production of various types of confectionery:
In the production process of milk ester confectionery such as milk sugar and toffee, the addition of monostearate glycerides can not only make the sugar and fat raw materials quickly and evenly mixed, but also do not separate after cooling, thereby preventing quality problems such as wrinkles, granulation and oil walking. Since fatty raw materials cannot penetrate the surface of candy, they can keep the candy fresh and tasteless. In addition, when boiling sugar, it can suppress foam and prevent sticking, thereby improving production efficiency. At the same time, it can also prevent the product from sticking, adhering to and deforming, and improve the moisture resistance of the product, and the general amount of use is 0.3%-0.5%.
In glutinous rice candy, caramel and other gummies, it is easy to age due to the large amount of starch. The addition of monostearate glyceride can effectively prevent aging, but also reduce the viscosity of boiling sugar and prevent sticking teeth when eating.
![Why is monostearate glycerides added to the production of monoglyceride biscuits?[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)