Application of monoglyceride
Mar 24, 2021
Usage: 1. Additive to food candy as an emulsifier to add chocolate, margarine, ice cream, etc. or as a surfactant. 2. As a good emulsifier, monoglyceride is a good emulsifier for dairy products such as milk production, whey, instant whole milk powder, etc., which can improve the quality of the product by preventing sedimentation, agglomeration and granulation.
Monosylglyceride is a widely used food additive. Enzyme synthesis has the characteristics of high conversion and specificity. The key is to prepare the enzyme for catalytic use. Strains that produce a specific lipase are selected from the soil, and lipase-producing bacteria with high levels of enzyme production are obtained through mutation propagation.
Product Features and Use
Good emulsification, dispersibility and stability:
In the food industry, separation of oil and water occurs frequently. Adding emulsifying stabilizer can transform the mixed phase into a homogeneous emulsion, avoid and prevent the phenomenon of oil-water separation, separation and sedimentation of food and beverages, improve product quality and extend shelf life.
Anti-aging effect of starch:
Molecular distillation of monosylglyceride can form a complex with protein and starch, and the insoluble complex with amylose can prevent starch from recrystallizing after cold, prevent aging and starch regeneration, so that starch-rich foods such as bread, cakes, potato products are fresh and soft. for a long time.
Compared with the complexation effect of amylose, the most complex index is distilled monoglyceride, about 92, and the composite index of monodiesters is only 28.
Improvement of oil crystallization:
Molecular distillation of monoglyceride can be carried out on the surface of the oil, which can control and stabilize the crystallization of the oil. In particular, margarine such as butter and other petroleum products can improve plasticity and malleability, prevent butter from separating and separating.
Application and effect of molecular distillation of monoglyceride in the processing of various products.
