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HS-CODE
29-
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Detailed Description
Distilled Monoglyceride
Distilled monoglyceride is an important and effective food additive because of its emulsification, dispersibility, stabilization, frothing, antiaging. It is widely applied in food, medicine, pharmacy, plastic, packing industrial, cosmetic and so on. It is a wholly safe food additive.
Product specification
According to national standard of food additive GB15612-1995
Molecular formula
CH200C(CH2)16CH3 CHOH CH2OH
Molecular weight:358.87
Function:
Good emulsification, dispersibility and stabilization properties.
It is problem that oil and water could not mutually dissolve during food processing. It is good for form stable emulsion to avoid delamination and deposit of food and beverage by adding emulsifier. And it could improve quality of product and prolong shelf life of product
Antiaging of starch
Distilled monoglyceride can form the complex with the protein and starch. It could prevent starch from recrystallizing after cooling because of formation of infusible complex with straight chain form starch. Also it can prevent the starch from aging, keeping the food which are rich in the starch including bread, cake, potato goods fresh, soft for a long time. At present, complex value of distilled monoglyceride, which is 92 comparing to complex indexes of ester is only 28., is highest in all kind food emulsification, according to its straight chain starch complexing effect.
Improve the crystallization of the grease
Distilled monoglyceride can be arranged in order on surface of grease. This is helpful to control and stabilize crystallization of grease. Especially in production of margarine, it can improve plasticity and malleability of product to avoid delamination of the oil and water.
Application and Result
The application on the beverage and instant food
Distilled Monoglyceride is added into beverage, which is rich in the oil and protein, to improve notably dissolution and stability, and to avoid delamination and deposit Also it can provide product with fragrance and color. Its hot stability is good and it is suitable to be used in production of beverage.
The application on the ice cream
Distalled Monoglyceride is the most ideal emulsifier and stablizers of production of high quality ice cream. It can improve fat dispersiveness and make the fat particle very small and even to promote the mutual interaction of the fat and protein. It can prevent formation of the thick ice to improve smoothness and oral sense of ice cream.
Dosage:0.3%-0.5%
The application in the products of grease
Distilled monoglyceride can be applied in products of grease, such as artificial cream, butter, peanut butter coco butter. This is helpful to control and stabilize crystallization of grease. It can improve plasticity and malleability of product to avoid delamination of the oil and water. It also is applied in production of concentrated milk, malted milk, instant milk powder.
The application in the goods of bread
It can promote the bread fast fermenting and increase the volume of bread, improving framework.of dough and prolonging the fresh period of bread. Dosage:.0.3%
The application in the candy,chocolate
It can be helpful to mix equably and rapidly the candy and fat raw materials.
4.Method of application and dosage for Distilled Monoglycedride
Method 1: Heating Distilled Monoglyceride and oil and mixing them. Put your raw material into oil. Becase HLB of Distilled Monoglyceride is about 3.8-4.0 and is easily melt in oil. This method can be used for Margarine, cake oil and so on. The purpose of bending Distilled Monoglyceride in oil is emulsifying so the best state of emulication is anhydrous.
Method 2: Mixing directly powder of Distilled Monoglyceride and other raw material powder and make what you would like according the method.
Method 3: Put it in raw material after it is hydrate. Following these steps:
1. Take one Distilled Monoglyceride in vessel and heating it by electric cooker or other ways until it became liquid.
2. Take 4-5hot water (about 70℃) in homomixer or beating machine , then stir the hot water (attention :the hot water should be stirred drastically)
3. Slowly put the liquefaction of Distilled Monoglyceride in hot water which is stirring in beating machine (if the beating machine is good, you can put bead or powder of Distilled Monoglyceride in it), after stirring, it became hydrate cream and you can use it after it is cooling to room temperature.
4. Method 3 is priority because hydrate its efficiency is the best.The reason is that the surface of Distilled Monoglyceride in solution is larger 700 times than that of the powder of Distilled Monoglyceride which is sprayed. It is good to be dispersed in water phase for Distilled Monoglyceride
Dosage:
0.3%－0.5%(according to the weight of raw material).Please add 1-5% Distilled Monoglyceride in it if oil,protein etcm are much or it contains some raw material which can not be emulsified easily.
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