What are the functions and uses of distilled monoglycerides?

Distilled monoglycerides are used as a high-quality food additive. What does it do and where can it be applied? These are detailed below, read on if you need them. 

effect: 

1. Distilled monoglyceride is obtained by reacting hydrogenated palm oil and glycerol, purified by a molecular distillation device, and used as an emulsifier in the food industry. 

The properties are white waxy flakes or bead solids, insoluble in water, and can be dispersed by vigorous shaking and mixing with hot water. It is a water-in-oil emulsifier. Soluble in hot organic solvents ethanol, benzene, acetone, mineral oil, and fixed oil. The freezing point is not lower than 54℃.

2. Distilled monoglyceride is a widely used food additive. Enzymatic synthesis has the characteristics of a high conversion rate and good specificity. The key is the development of catalytic enzyme preparations. The strains that produce special lipase are screened from the soil. The lipase-producing bacteria with higher enzyme production were obtained by variant breeding.

3. Good emulsifying, dispersing, and stabilizing effects: oil-water separation often occurs in food processing. Adding an emulsification stabilizer can make the mixed phase form a uniform emulsion, avoiding and preventing the oil-water separation, stratification, and precipitation in food and beverages. Improve product quality and extend shelf life.

As an additive for food candies, it is used as an emulsifier to add chocolate, ice cream, etc., or as a surfactant. Has emulsifying, dispersing, stabilizing, defoaming, antistatic, film coating, and anti-aging properties of starch.

Condensed milk, malted milk, cheese, instant whole milk powder, and other dairy monoglycerides are good emulsifiers, which can improve instant solubility, prevent precipitation, agglomeration, and granulation, and improve product quality.

The specific usage is as follows:

1. Candy and chocolate can prevent the separation of oil and fat in candies such as toffee; prevent the crystallization of chocolate sugar and the separation of oil and water, and increase the delicate feeling. The reference dosage is 0.2% to 0.5%.

2. Ice cream can make the tissue mix evenly, the tissue is fine and smooth, the puffing activity is improved, and the shape retention is improved.

3. Margarine can prevent oil-water separation, stratification, and other phenomena, and improve the quality of products.

4. Beverages, added to fat-containing protein drinks, can improve stability, and prevent oil from floating and protein from sinking. It can also be used as a stabilizer in emulsified essence.

5. Bread, can improve the dough structure, and prevent the bread from aging, the bread is soft, the volume increases, it is elastic, and the shelf life is extended.

6. Pastry, compatible with other emulsifiers, as a foaming agent of pastry, and forming a complex with protein, thereby producing a moderate bubble film, and the volume of the dessert will increase.

7. For biscuits, adding into the dough can make the oil evenly dispersed in an emulsified state, effectively prevent the oil from oozing out, and improve the brittleness of the biscuits.

8. In cosmetics and pharmaceutical emulsions: widely used in ointments, creams, liniments and to improve the dispersion and stability of the dispersed phase.