Glyceryl monostearate (monoglyceride) It is a white waxy 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℃.
Interaction between glyceryl monostearate and starch:
Starch granules contain amylose, and glyceryl monostearate mainly interacts with amylose. Chain starch delays the aging of pasta products. Under heating conditions, gelatinized amylose forms an α-helical structure. After adding glyceryl monostearate, the hydrophobic group of glyceryl monostearate enters the helical structure and complexes with it to form a helical complex. In this way, during the storage process, the amylose in flour foods is less likely to recrystallize, thereby preventing aging.
At the same time, during the dough mixing stage, glyceryl monostearate can be adsorbed on the surface of starch granules, reducing the water-absorbing swelling capacity of starch, causing more water to transfer to the protein, and indirectly delaying aging.
In addition, glyceryl monostearate can be added to the outer branches of amylopectin via hydrogen bonds. The ability of glyceryl monostearate to interact with starch is directly related to its crystal structure. Studies have found that glyceryl monostearate has a great influence on the rheological properties of starch emulsion.
Glyceryl monostearate also affects the gelatinization temperature and viscosity of starch. With or without shortening, glyceryl monostearate gel can increase the growth of wheat, corn and potatoes. The gelatinization temperature of starch reduces the viscosity score of starch.
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