Glyceryl monostearate (monoglyceride) is white waxy It is a flake or bead solid, insoluble in water, and can be dispersed in water by strong shaking with hot water. It is a water-in-oil emulsifier. Soluble in hot organic solvents ethanol, benzene, acetone, mineral oil and fixed oil. The freezing point is not lower than 54℃. According to the supply of glyceryl monostearate, glyceryl monostearate is widely used, especially in the food field. Glyceryl monostearate is often added to margarine and butter.
The following is the role of glyceryl monostearate in margarine and butter:
Margarine: Margarine is classified into hard according to its shape , soft, liquid and powder 4 types. According to its use, it is divided into two types: household use and food industry use. The former is divided into meals, bread spreading, cooking and making ice cream. The latter is divided into bread pastries, pastries and pies. The main difference is the formula, the raw oil used and the modification requirements. Glyceryl monostearate reduces the interfacial tension so that the water phase and the oil phase can easily mix to form an emulsion, making the margarine emulsion more stable and avoiding the “sandy texture” caused by emulsion stability and crystallization transformation. Margarine quality has declined.
Butter: Butter is also called butterfat and butter. It is made by separating the cream and skim milk in milk, maturing the cream and stirring it. The biggest difference between butter and cream is the ingredients, butter has a higher fat content. High-quality butter is light yellow in color, uniform and delicate in texture, has no moisture seeping out from the cut surface, and has a fragrant smell. Glyceryl monostearate is also widely used in butter. Its addition can increase the plasticity and emulsification stability of the product, and improve the taste and flavor of the product. The general usage is 0.2%~0.4%�
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