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℃.
As one of the most widely used emulsifiers, glyceryl monostearate plays an important role in improving cake quality:
It can be combined with Egg proteins interact to form a “protein-monoglyceride” complex, which improves the foaming properties of the protein.
At the same time, a good bubble film is produced, which makes the air bubbles stably and evenly distributed, and enhances the delicateness of the cake volume and texture.
At the same time, glyceryl monostearate can disperse fat particles finer and more evenly, reducing the defoaming effect of oil.
The interaction between glyceryl monostearate and starch also effectively delays the aging of the cake and the decrease in taste.
Binary mixture of molecularly distilled monoglyceride and sodium stearoyl lactylate, polyglyceryl fatty acid ester, propylene glycol monostearate, mono-diglyceryl acetate, mono-diglyceryl lactate, etc. The cake oil formed is widely used in cake making.
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