Glyceryl monostearate (monoglyceride) is white waxy It is a 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℃. According to the supply of glyceryl monostearate, glyceryl monostearate is widely used, especially in the food field. Glyceryl monostearate is often added to various dairy products and ice cream.
The following is the role of glyceryl monostearate in dairy products and ice cream:
Adding glyceryl monostearate to dairy products Ester can make milk fat disperse evenly and more stably in water, preventing quality problems such as fat floating. At the same time, due to its good antioxidant effect, it can also significantly extend the storage period of dairy products.
The use of glyceryl monostearate in ice cream can improve the dispersion of fat in the mixture, improve the stability of the emulsion, promote the interaction between fat and protein, and help control the agglomeration and agglomeration of fat. The agglomeration effect can also improve the foaming and expansion properties of ice cream, prevent or control the formation of coarse ice crystals, give it a delicate organizational structure, improve stability and shape retention, and prevent shrinkage and deformation during storage. The general usage is about 0.3%~0.5%.
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