[Monoglyceride supply and sales] The role and dosage of glyceryl monostearate in sausages and red sausages

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 sausages and red sausages.

The functions of glyceryl monostearate in sausages and red sausages are as follows:

In sausage processing, glyceryl monostearate can prevent The segregation of fat and aspic that occurs due to over-mincing of meat and the structural destruction of the associated protein, improves fat distribution and improves the stability of minced meat to mechanical and thermal loads, so that the fat and water holding properties of the product are improved. Sausage has good shape retention and fullness, and is more resistant to heating. The dosage is generally 0.2%-0.5%.

In red sausage processing, in order to improve the quality and elasticity of red sausage products, the amount of starch used must be reduced, while the amount of fat added must be increased. The amount of starch added is generally controlled below 7%, while the amount of fat added is increased to more than 5%. The use of glyceryl monostearate can effectively emulsify and disperse fat raw materials and improve the flavor and taste of products. The usage amount is generally 0.2-0.3%�