Uses of monoglyceride in many food

Usually distilled Monoglycerides have greater applicability, strong emulsifying, good heat resistance and good acid resistance, they are suitable for all kinds of food for emulsifier, dispersing agents, foaming agents, emulsifier and stabilizer. United Nations food and Agriculture Organization and the World Health Organization of the United Nations approved it as a food additive, generally recognized as safe. The oleophilic hydrophilic balance value of molecular distillation of Monoglycerides is 3.9~5.3, emulsion of bread amylose is twice times more effect than the ester. High purity, white distilled monoglyceride has been gradually replaced the low purity and deep colored normal monoglyceride.

Uses of monoglyceride:
1. food grade candy additives, add it to chocolate, margarine, ice cream as emulsifiers, or used as a surfactant.
2 dairy products such as condensed milk, malted milk, cheese, instant full cream milk powder and so on. MONOGLYCERIDES are good emulsifiers to increase the solubility, prevent caking of precipitation, agglomeration and improve the product quality.

Distilled Monoglycerides added to oil and protein drinks like coconut milk, peanut milk, soy milk, almond milk, cocoa, etc can significantly improve the solubility and stability, prevent precipitation and separation. Monoglycerides are suitable for all kinds of drinks for they have good thermal stability.

Molecule distilled monoglyceride is the best emulsifiers and stabilizers of making high quality ice cream to improve dispersion of fat, prevent and control of large ice crystals from forming, make the Organization fine and smooth, improve shape maintenance and storage of the product and compatibility. It can promote rapid fermentation of bread, increase bread volume, improve dough structure and prolonge the shelf life. It not only can produce rapid mixing in sugar and fat, but also not separated after the cooling, this so as to prevent the grain, prevent the product viscosity, adhesion, deformation, as well as improve resistance to moisture.

Molecular distilled monoglyceride has series of surface activitysuch as emulsion, wet, dispersed, dissolve increase, sparkling, and elimination bubbles. Meanwhile, molecule distilled monoglyceride also has a brole of stable food physical state, molecule distilled monoglyceride is widely used in food industry. The stability of emulsion generally depends on the system's components, two phases percentage, emulsifying of mechanical conditions, etc.

Molecular distilled monoglyceride are commonly used in bread, the amount is 0.1% 0.5% of flour. This has a soft and delicate texture, color whitening, further improved taste, especially can effective to extended store period. Read more here!