What are the ways to use distilled monoglycerides?

Distilled monoglycerides are one of the most commonly used food emulsifiers. This article mainly introduces the methods and techniques of its use in food production. The following is a detailed introduction to the use and dosage of distilled monoglyceride:

1. Dosage: 0.1%-0.5% (based on the weight of the product formulation raw materials), if the product contains a lot of oil, protein, and other ingredients, or contains raw materials that are not easy to emulsify, the amount of molecularly distilled monoglyceride should be increased to 1%-5 %. Using the self-emulsification characteristics of molecularly distilled monoglycerides, add one part of the monoester to 10-20 parts of water, heat it to 60-75°C, stir to dissolve, and make it hydrated glycerides. The HLB value is increased to 9-10, hydrophilic After cooling, it becomes a stable and uniform emulsion, which is put into raw materials for other process operations. It is recommended to choose this method, which can best exert the effect of molecularly distilled monoglyceride. Suitable for cold food, liquid drinks, solid drinks, cake oil, steamed bread, noodles, instant noodles, sausages, and other products with low oil content.

2. Because it is a derivative of oil and fat, it has complete compatibility with oil and oil and is easily soluble in oil and oil. Heat distilled monoglyceride with oil (> 65 ℃ in liquid form) and melt it before mixing with water. It is suitable for the production of products with high oil content such as cake oil, shortening, biscuits, cakes, pastries, ham sausages, and canned meat products.

3. Mix it with other raw material powder and dissolve it at 60-75℃ water temperature when using. It is suitable for the production of pastry flour, dumpling flour, starch or bread, flour improver, and other products. Since the molecularly distilled monoglyceride is easily soluble in oil, the molecularly distilled monoglyceride is melted with the oil, stirred mixed, and then fed. This method is suitable for products such as margarine and pastry oil. Molecularly distilled monoglycerides are mixed into the oil phase for emulsification. Therefore, the emulsifier works better in an anhydrous state. The molecularly distilled monoglyceride powder is directly mixed with other raw material powders (such as flour, and milk powder), uniformly fed, and then various products are produced according to regulations.

Hydrate is prepared and put into use. Specific steps are as follows:

1. Place a part of the molecularly distilled monoglyceride in a container, and heat and melt the molecularly distilled monoglyceride into a liquid by an electric furnace or another heating method;

2. Add 4-5 parts of hot water at about 70°C in a high-speed mixer or egg beater, start the mixer, and stir the hot water vigorously.

3. Distill the melted molecular monoglyceride into a liquid (if the stirring equipment is good, you can also directly add the beaded or powdered monoglyceride), slowly add it to the hot water that is being stirred, stir, and mix and milky white hydration can be generated. paste, then cool to room temperature before use.

4. Since the emulsification effect is affected by many factors such as production equipment and process raw materials, to give full play to the role of molecularly distilled monoglycerides, it is recommended to use the third step, which has the most ideal emulsification effect. 

This is because the surface of molecularly distilled monoglyceride hydrate is about 700 times larger than that of spray-dried molecularly distilled monoglyceride powder, which facilitates the dispersion of molecularly distilled monoglyceride in water.