Glyceryl monostearate appears as white waxy flakes or solid beads , insoluble in water, can be dispersed in water by strong shaking with hot water, and 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℃.
The supply of glyceryl monostearate points out: Glyceryl monostearate is widely used in food, as follows:
Used Candy and chocolate: It can prevent the separation of oil and fat in toffee and toffee; prevent the crystallization of chocolate sugar and the separation of oil and water, and increase the delicate feeling. The reference dosage is 0.2%~0.5%.
Used in ice cream: it can make the tissue mix evenly, make the tissue delicate and smooth, increase the puffing activity, and improve the shape retention.
Used in margarine: it can prevent oil-water separation and stratification and improve the quality of the product.
Used in beverages: Added to fat-containing protein drinks, it can improve the stability and prevent oil from floating and protein from sinking. It can also be used as a stabilizer in emulsified flavors.
Used for bread: It can improve the dough structure, prevent bread from aging, make bread soft, increase in volume, be elastic, and extend shelf life.
Used in pastries: It is compatible with other emulsifiers and used as a foaming agent for pastries. It forms a complex with protein to produce a moderate bubble film and increase the volume of the pastries.
Used in biscuits: Adding it to the dough can evenly disperse the oil in an emulsified state, effectively preventing oil from seeping out and improving the crispness of the biscuits.
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