[Monoglyceride Supply and Purchasing] Problems that easily occur when monoglycerides are added to food

According to the supply of glyceryl monostearate (monoglyceride) : Glyceryl monostearate (monoglyceride) is a white waxy flake or bead solid, insoluble in water, and can be dispersed in water by strong shaking 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℃.

Glyceryl monostearate has a wide range of uses. It is the main additive in most food processing and has an important impact on the final quality of food. Monoglycerides are expensive, but due to their insolubility, it is difficult to fully exert their effects and the cost increases. Due to the lack of in-depth research and understanding of the characteristics of monoglycerides, many processors have not found the appropriate emulsification temperature and emulsification method, so that the actual effect of the emulsifier is less than 50%. In order to ensure product quality, they have to increase the amount of monoglycerides. dosage, resulting in increased product costs.

Monoglyceride itself is solid. When used, it must be mixed with a certain amount of water to form an emulsion, and then added to the food at a certain flow rate. According to Hailar McFraw, the following problems are prone to occur when monoglycerides are added to food:

1. If the water temperature is too low, the monoglycerides will be suspended in the water in the form of particles, resulting in If it is not emulsified and added to food in this state, its effect will be very small and it will inevitably cause a lot of waste.

2. If the water temperature is too high, the monoglycerides will precipitate and agglomerate and cannot be added to the food, causing losses.

3. If the mixing method is improper, the emulsified monoglyceride will form a large amount of foam due to air mixing, and it will also not be added to the food.

4. If the delivery pipeline is too long, the emulsified monoglyceride will crystallize on the pipe wall when it encounters cold in the pipeline, causing the pipeline to be blocked.