Effects of Distilled Distilled Monoglyceride on the Quality of Ice Cream

The Distilled Monoglyceride substituted part of the complex protein was adsorbed on the fat globules' surface, which significantly impacted the ice cream quality. In the production process, the influence of Distilled Monoglyceride is mainly reflected in the following points: improving the dispersibility of fat in the mixture, making the fat particles fine and evenly distributed, and improving the stability of the emulsion; promoting the interaction between fat and protein, making the emulsion destabilization or demulsification helps to control the agglomeration and cohesion of fat; control the formation of coarse ice crystals, giving ice cream a fine structure and good dryness; improve stability and shape retention; prevent ice cream from storing during the process, it shrinks and deforms to improve mouth melting.

A typical ice cream production process involves Ingredients, mixing, sterilization, homogenization, aging, freezing, packaging, hardening, and refrigeration. In these processes, molecularly Distilled Monoglyceride obviously affects the change of materials, thus affecting the quality of ice cream.