[Wholesale monoglyceride supply] The role of glyceryl monostearate in making pastries

Glyceryl monostearate (monoglyceride) is white waxy Solid flakes or beads, insoluble in water, can be dispersed in water by strong oscillation 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 in the process of making flour and pastries.

The functions of glyceryl monostearate in the production of dough pastries are as follows:

In pastries made from dough, monostearic acid Glycerides can improve flour properties and oil emulsification, improve dough tolerance, increase volume, and save oil.

In pastries made from batter, glyceryl monostearate forms an interface film around dispersed oil or shortening droplets, thereby preventing the defoaming oil component from interacting with the protein-stabilized Contact between cake batter foams increases pastry volume, improves pastry overall performance, and extends shelf life. The addition amount is 0.2%-0.5% of the flour weight.