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℃.
The function of glycerol monostearate in noodles:
When glyceryl monostearate was added into noodles, amylose and monoglyceride complexed to form a complex to prevent the separation of starch components in the cooking process, so as to prevent the sticky surface of noodles and the adhesion related to it, reduce the cooking loss of noodles, and enhance the chewy feeling of noodles. At the same time, the addition of monoglyceride can significantly reduce the falling rate, improve the elasticity and water absorption of noodles, prevent noodles from aging and prolong the storage period.
It was found that the addition of emulsifier such as molecular distillation monoglyceride could reduce water absorption, formation time and weakening degree of noodles, increase stability time and scoring value, reduce elongation of tensile properties, and increase elongation resistance and tensile area of noodles. The molecular distilled monoglyceride had a great influence on the stability time of dough, and had the highest score in the aspect of rolling and properties. From the measurement of tensile properties, the molecular distilled monoglyceride had the largest elongation resistance and maximum elongation resistance at 500mm, and the tensile area was also the largest.
