[Monoglyceride supply and procurement] The role and amount of glyceryl monostearate in biscuit making

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 in the biscuit making process.

The role and amount of glyceryl monostearate in biscuit making are as follows:

Adding monoglyceride to biscuits can make fat and other The added materials are evenly dispersed and emulsified in the dough, improving the looseness of the dough, adjusting the dough expansion performance, and improving the taste and quality of the biscuits. At the same time, the gelatinization degree of the flour is reduced, and the viscosity of the dough is reduced, which facilitates demoulding after molding.

The amount added varies with the type of biscuits, usually 0.3%-0.7% of the weight of flour. For crispy biscuits containing more oil, such as butter cookies, in order to prevent oil from seeping out and improve the crispiness , water retention and anti-aging properties, reducing damage during storage, transportation and sales, the upper limit of the amount that can be taken.