Glyceride monosearate (GMS) is a white waxy flake or beadle solid, insoluble in water, and can be dispersed in water after strong oscillation with hot water. It is an oil-in-water emulsifier. Soluble in hot organic solvents ethanol, benzene, acetone, mineral oil and fixed oil. The freezing point shall not be less than 54℃.
As one of the most widely used emulsifiers, glycerol monostearate plays an important role in improving cake quality:
It can interact with egg protein to form a "protein-monoglyceride" complex and improve the foaming property of egg protein. At the same time, produce a good bubble film, make the air bubble stable and uniform distribution, enhance the size of the cake and texture of the delicacy. At the same time, glycerol monostearate can make the fat particles more fine, more uniform dispersion, reduce the oil defoaming effect.
The interaction between glycerol monostearate and starch also effectively delayed the aging of cake and the decrease of taste. The mixture of molecular distilled monoglyceride with sodium stearyl lactic acid, polyglycerol fatty acid ester, propylene glycol monoglycerate, monoglycerate acetate, monoglycerate lactic acid is widely used in cake making.
