Lauric acid monoglyceride (GML), also known as lauric acid monoglyceride, is a lipophilic non-ionic surfactant and a naturally occurring compound in some plants. After extraction, it is often added to food, daily necessities or cosmetics as a bactericide and anti-inflammatory agent.
It is understood that lauric acid monoglyceride is synthesized by direct esterification of lauric acid and glycerol, and its appearance is generally scales. Fine or oily, white or light yellow fine crystals. It is not only an excellent emulsifier, but also a safe, efficient and broad-spectrum antibacterial agent. It is not limited by pH. It still has good antibacterial effect under neutral or slightly alkaline conditions. The disadvantage is that it is insoluble in water, which limits its use. application. It is used in the preservation and preservation of meat products, dairy products, fruit and vegetable products, and significantly extends the shelf life of food.
GML compound system is used in low-temperature enema products, which can effectively extend the shelf life of the product:
The application test of low-temperature meat products found that compared with various meat product preservative monomers, the compound of GML with Nisin and sodium dehydroacetate The preparation has strong anti-corruption ability in low-temperature meat products and can effectively extend the shelf life of low-temperature enema. The addition amount is GML0.25g/kg+Nisin0.10g/kg and GML0.2g/kg+dehydroacetic acid 0.15g. /kg low-temperature enema, steamed at 80°C for 40 minutes, and stored at a constant temperature of 37°C, the shelf life can reach 5 days, which is significantly better than the shelf life of the control group (without added preservatives) of 1 day, and also better than GML alone ( 0.30g/kg) has a shelf life of 3 days.
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