Lauric acid monoglyceride, also known as dodecanoic acid monoglyceride, is A lipophilic, nonionic surfactant that is a naturally occurring compound found in some plants. After extraction, it is often added to food, daily necessities or cosmetics as a bactericide and anti-inflammatory agent.
Lauric monoglyceride is synthesized by the direct esterification of lauric acid and glycerol. Its appearance is generally scaly or oily, white or light yellow fine-granular crystals. It is not only an excellent emulsifier, but also a safe, efficient and broad-spectrum antibacterial agent. It is not limited by pH. It still has good antibacterial effect under neutral or slightly alkaline conditions. The disadvantage is that it is insoluble in water, which limits its use. application.
Lauric monoglyceride has the ability to resist pathogenic microbial infections and is widely added to baked goods:
There are many types of baked goods. Most of them are heavy in sugar and oil, which are prone to oxidation and deterioration. Their high moisture content and rich nutrients provide a natural medium for mold growth and reproduction. Research shows that mold is the main microorganism that causes mold and spoilage in baked goods. This not only causes huge economic losses, but some molds even produce toxic secondary metabolites (mycotoxins) that have an impact on human health. Therefore, preservatives are used to control The growth and reproduction of mold are very important to maintain the safety and nutrition of baked products.
Lauric monoglyceride has a certain inhibitory effect on filamentous fungi that are susceptible to contamination in bread, such as Aspergillus niger, Penicillium loudii, and Penicillium janssenii. At the same time, lauric acid Monoglyceride microemulsion can ensure that mooncakes will not grow mold when stored at a constant temperature of 30°C for 40 days.
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