Application Of Monoglyceride

Use: 1. food candy additive, as emulsifier to add chocolate, margarine, ice cream, etc. or as surfactant. 2. As a good emulsifier, monoglyceride is a good emulsifier for dairy products such as milk making, whey, instant whole milk powder, etc., which can improve the product quality by preventing precipitation, agglomeration and granulation

Monosylglyceride is a widely used food additive. Enzyme synthesis has the characteristics of high conversion and specificity. The key is the preparation of enzyme for catalytic use. The strains producing special lipase are screened from soil, and the lipase producing bacteria with high enzyme production are obtained through mutation breeding.

Product performance and use

Good emulsification, dispersion and stability:

In food processing, oil-water separation often occurs. Adding emulsifying stabilizer can make the mixed phase form a uniform emulsion, avoid and prevent the phenomenon of oil-water separation, stratification and precipitation of food and beverage, improve the product quality and prolong the shelf life.

Anti aging effect of starch:

The molecular distillation of monosylglyceride can form complex with protein and starch, and insoluble complex with amylose can prevent starch from recrystallization after cold, prevent starch aging and regeneration, so as to keep starch rich foods such as bread, cake, potato products fresh and soft for a long time.

Compared with the effect of amylose complexation, the most complex index is distilled monoglyceride, about 92, and the composite index of monodiesters is only 28.

Improve the crystallization of oil:

Molecular distillation of monoglyceride can be arranged on the surface of oil, which can control and stabilize the crystallization of oil. Especially margarine as butter and other oil products, it can improve plasticity and ductility, prevent oil separation and stratification.

Application and effect of molecular distillation of monoglyceride in various products processing