Description
Product name: monoglyceride
CAS number: 31566-31-1; 123-94-4; 11099-07-3
Alias (variant form): glyceryl monostearate; monoglyceride
English name: Glyceryl Monostearate; Glyceryl Stearate
Abbreviation: GMS
Physical properties: melting point 56-58°C, relative density 0.97. Soluble in ethanol, mineral oil, fatty oil, benzene, acetone, ether and other hot organic solvents, but insoluble in water. HLB value is about 4.0.
Appearance: light yellow granules or powder
Function: This product adopts a synthetic process, which is different from saponification process products. It has the same effective molecular content as the molecularly distilled glyceryl monostearate (distilled monoglyceride) and glyceryl monostearate (monoglyceride) on the market. , usage and addition amount, emulsifying performance and other aspects are significantly different. This product has high effective molecular content, low usage and addition amount, and has stronger performance in terms of hydrophilicity, stability, emulsification, etc. It is a self-emulsifying monoglycerol. Grease, especially suitable for formulas such as cosmetic creams, shampoos, shower gels, etc. It also has good moisturizing, lubricating and antistatic properties.
Application: 1. Additive to food and candy, used as emulsifier to add chocolate, margarine, ice cream, etc. or as surfactant;
2. The application in rice and flour products can increase the tightness of the dough and significantly improve the elasticity of the noodles. The noodle products are not easily mushy when boiled, reduce the turbidity of the boiled water, and have a good taste when eaten;
3. The application on ice cream can make the components of the ice cream evenly mixed, the texture is delicate and smooth, the puffing is moderate, the mouth dissolution is good when tasting, the formation of ice crystals can be avoided, and the shape retention and storage stability can be improved;
4. Application in pastries can be used as a foaming agent for cakes. It can promote the foaming properties of protein, and can form a "protein-monoglyceride" complex when making cakes, which can effectively help the cake to foam and produce a stable bubble film, thereby producing stable fine bubbles and significantly increased volume. pastry;
5. Products such as edible oils and dairy products, such as margarine, shortening, peanut butter, mayonnaise, salad dressing, oyster sauce, etc., all need to add monoglycerides as emulsifiers and stabilizers to adjust the crystallization of oils and prevent oil-water separation. , stratification phenomenon occurs, improving the quality of the products produced. For dairy products such as condensed milk, malted milk, cheese, and instant whole milk powder, monoglyceride is a good emulsifier, which can improve instant solubility, prevent precipitation, caking, and improve product quality. For powdered oil products such as coffee mate, monoglyceride is the main emulsifier;
6. Application in beverages, such as soy milk, peanut milk, dairy yogurt, cocoa milk, almond milk, etc., can significantly improve solubility and stability, prevent precipitation and separation, and extend shelf life;
7. It is also suitable for use in cosmetic creams, shampoos, shower gels and other formulas. It has good moisturizing, emulsifying and emollient effects, is also very compatible with other substances, and can be anti-static.
Storage: This product is a non-hazardous chemical. The product has a certain degree of moisture absorption and should be stored and transported in a sealed container at a low temperature, dry, cool and ventilated place. It is prohibited to mix storage and transportation with toxic and harmful substances. Unopened storage period is twenty-four months.
Packaging: 25KG bag or barrel
