[Supply and procurement of glyceryl monooleate] The specific role of glyceryl monooleate in chocolate

Glyceryl monooleate is oleic acid (oleic acid) and The product of the polymerization of 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 and dissolve, can reduce interfacial tension more effectively, and has stronger emulsifying ability.

Chocolate frosting is a worldwide problem in the chocolate industry. Blooming chocolate can cause customers to mistakenly think it is moldy, which is unacceptable. In severe cases, the internal structure becomes dry sand, loses its characteristics of being brittle, broken and noisy, melts in the mouth, cool and smooth, delicate but not chewy, and tastes like chewing wax, losing its commercial value. According to the supply of glyceryl monooleate: glyceryl monooleate is similar in structure to cocoa butter and has good compatibility. The presence of unsaturated fatty acid groups reduces the plastic viscosity of chocolate and works well with other general emulsifiers (lecithin, polyethylene glycol). Glycerides) have different physical property improvement effects.

The specific functions of glyceryl monooleate in chocolate are as follows:

1. Used in chocolate , adding a small amount can significantly improve the fluidity of chocolate products and save the amount of cocoa butter.

2. Reduce the viscosity and yield value of chocolate syrup and reduce the solid fat content.

3. Delay the crystalline evolution of chocolate and inhibit oil migration, prevent chocolate from blooming, improve the brittleness of chocolate, and prevent it from softening due to moisture and heat, which affects the taste

4. Improve the smoothness of the product surface degree and improve the taste.

5. Speed ​​up the mold filling and molding process of chocolate and its products and make it easy to operate, such as pumping, tempering, and coating.

6. Mixed with lecithin, it has a good synergistic effect and can thin the thickness of the chocolate coating and improve the ease of processing.