Glyceryl monostearate (monoglyceride) is white waxy Solid flakes or beads, insoluble in water, can be dispersed in water by strong oscillation 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 noodles.
Glyceryl monostearate(monoglyceride) plays the following roles in noodles:
Emulsifiers such as glyceryl monostearate, when added to noodles, can enter the noodles and interact with the protein and starch in the flour to improve the strength and processing performance of the dough, especially the texture and structure. , making it easier to process and reduce the falling rate.
The hydrophilic group of the emulsifier is combined with the polar protein gliadin, and the lipophilic group is combined with the non-polar glutenin. Gluten protein molecules are connected through the emulsifier, and are compounded by smaller molecules and modified macromolecules. It can form a strong and dense gluten network, improve the elasticity and water absorption of noodles, and reduce the viscosity, so that the noodles are less likely to simmer and stick to each other when cooked, and have a better chewing feel when eaten.
In addition, glyceryl monostearate can prevent the aging and oxidative deterioration of noodles and extend the storage period. The usage amount is generally 0.1%-0.3%�
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