[Lauric acid supply] Lauric acid monoglyceride is not a preservative but is better than a preservative

Lauric acid monoglyceride, also known as dodecanoic acid monoglyceride, is A lipophilic, nonionic surfactant that is a naturally occurring compound found in some plants. After extraction, it is often added to food, daily necessities or cosmetics as a bactericide and anti-inflammatory agent.

Lauric monoglyceride is synthesized by the direct esterification of lauric acid and glycerol. Its appearance is generally scaly or oily, white or light yellow fine-granular crystals. It is not only an excellent emulsifier, but also a safe, efficient and broad-spectrum antibacterial agent. Lauric acid monoglyceride can inhibit HIV virus, cytomegalovirus, herpes virus, cold virus and a large number of bacteria and protozoa.

The biggest advantage of glyceryl monolaurin is that it is “not a preservative, but better than a preservative”. Its antibacterial effect will not change due to changes in pH. Better than sorbic acid, benzoic acid, parabens, etc., it is generally effective in the pH range of 4 to 8, and has a wide antibacterial spectrum. It has a strong effect on common bacteria, molds, and yeasts in food. It can be used in neutral or microorganisms. It still has good antibacterial effect under alkaline conditions, but its disadvantage is that it is insoluble in water, which limits its application. Can be used in meat products, condiments, soy products, rice and flour products, baked goods, stuffings, spicy foods, etc.