[Glyceryl monooleate supply and wholesale] Glyceryl monooleate is an excellent food emulsifier

It is understood that glyceryl monooleate is oleic acid (octadecene The product of the polymerization of acid) and glycerol (glycerol) is an unsaturated glyceride. It can be hydrolyzed under acidic and alkaline conditions, and can also be added to hydrogen to cause nitration reaction with nitric acid.

Glyceryl monooleate is a light yellow liquid at room temperature. Compared with current ordinary monoglycerides (including molecularly distilled monoglycerides), it is easier to disperse Dissolving can more effectively reduce interfacial tension and have stronger emulsifying ability. The HLB value of the product is 3.8, and it is easily soluble in oil and easily dispersed in water.

Glyceryl monooleate is the best food emulsifier for natural pigments. The product can be directly made from vegetable oil as raw material and refined through biocatalysis. It does not contain trans fatty acids and is in line with the health concept. The oleic acid in glyceryl monooleate is an unsaturated fatty acid. The product is not only an excellent food emulsifier, but also a health food. Adding it to food can make up for the lack of unsaturated fatty acids in the human body.

The specific functions of glyceryl monooleate in the following foods are as follows:

1. Used Candy, chocolate, margarine, prevent oil and water separation and improve product quality.

2. When used in ice cream, it can make the structure evenly mixed, make the structure delicate and smooth, increase the puffing activity, and improve the shape retention.

3. Used in beverages to improve stability and prevent oil from floating and protein from sinking.

4. When used in bread, it can improve the dough structure, prevent the bread from aging, make the bread soft, increase in volume, be elastic, and extend the shelf life.

5. Used in pastries, combined with other emulsifiers, as a foaming agent for pastries, forming a complex with protein, thereby producing a moderate bubble film and increasing the volume of the pastries.

6. Used as a stabilizer in emulsified flavors to prepare milk flavors with low viscosity and high stability. It can be configured with W/O or O/W type.