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℃.
The role of glyceryl monostearate in noodles:
Add glyceryl monostearate to noodles, and amylose and The monoglycerides are complexed to form a complex, which prevents the separation of starch components during the cooking process, thereby preventing the sticky surface of the noodles and related adhesion, reducing the cooking loss of the noodles, and enhancing the chewing feel of the noodles. At the same time, adding monoglyceride has a significant effect on reducing the falling rate of noodles, improving the elasticity and water absorption of noodles, preventing aging of noodles, and extending the storage period.
Studies have found that the addition of emulsifiers such as molecularly distilled monoglyceride can reduce the water absorption, formation time and weakening degree of noodles, increase the stabilization time and score value, reduce the extensibility of tensile properties, and reduce extension resistance. , the stretching area increases. Molecularly distilled monoglyceride has a greater impact on the stability time of dough, and has the highest score in terms of kneading performance. From the measurement of tensile properties, molecularly distilled monoglyceride has the largest extension resistance and maximum extension resistance at 500mm, and The stretching area is also the largest.
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