Glyceryl monostearate is prepared by esterification of C16-C18 long-chain fatty acids with glycerol. It is a non-ionic surfactant. It has both hydrophilic and lipophilic groups, and has various functions such as wetting, emulsifying, and foaming. The pure product is a white waxy solid, which melts into a transparent liquid when heated, and the freezing point is not lower than 58℃. Tasteless, odorless and non-toxic. Soluble in vegetable oil, soluble in hot ethanol, ether, chloroform and acetone, insoluble in water. It can emulsify with water and is a water-in-oil emulsifier. However, because of its strong emulsifying properties, it can also be used as an oil-in-water emulsifier. Commercially available items are usually white or yellowish in powder or beaded form. In addition to containing monoesters, there are still a small amount of diesters and trimesters. The freezing point is also lower than the pure product
1. Glyceryl monostearate can be used in food and pharmaceutical fungicides. It has strong antibacterial activity and broad antibacterial spectrum. It can be used for the preservation of meat products, dairy products, beer, soy sauce, etc., and can also be used for the preservation of oranges, peaches, lychees and other fruits. Glyceryl monolaurate can form a complex with starch and protein to reduce the antibacterial effect, and is almost ineffective against Gram-negative bacteria, but it has a good effect when combined with other fungicides such as potassium sorbate, so it is mostly used in compound formulations.
2. Can be used as emulsifier, co-emulsifier, stabilizer and preservative, etc. Used as bread softener in food processing, defoaming of soy products, as emulsifier and stabilizer in dairy products, margarine, cakes, the general dosage is 0.3%-0.5%; as defoaming of soy sauce, soy milk and lactic acid beverages The dosage is 0.1%; it is also used in the preparation of cosmetic creams, creams and emulsions, and used as suppository bases and drug carriers in the pharmaceutical industry, etc.
3. Glyceryl monostearate can be used as emulsifier, co-emulsifier, stabilizer and preservative. Emulsifier for industrial silk oil and lubricant for textiles; used as dripping agent and anti-fogging agent in plastic film; used as lubricant and antistatic agent in plastic processing; used as suppository base and drug carrier, etc. Also used to formulate cosmetic creams, creams and lotions. The reference dosage in dairy products, margarine and cakes is 0.3%-0.5%; the dosage of defoamer in soy sauce, soy milk and lactic acid beverages is 0.1%.
4. For daily chemicals. HLB>3.7 is an emulsifier for W/O type emulsion, an ideal raw material for cream products, also used in pharmaceuticals, and a raw material for preparing neutral ointment
How to use Glyceryl monostearate:
1. For 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%.
2. When used in ice cream, the tissue can be mixed evenly, the tissue is fine and smooth, the puffing activity is improved, and the shape retention is improved.
3. When used in margarine, it can prevent oil-water separation, stratification and other phenomena, and improve the quality of products.
4. When used in beverages, it can be added to fat-containing protein beverages to improve stability and prevent oil from floating up and protein from sinking. It can also be used as a stabilizer in emulsified essence.
5. For bread, it can improve the dough structure, prevent the bread from aging, the bread is soft, the volume is increased, it is elastic, and the shelf life is prolonged.
6. It is used in cakes, compatible with other emulsifiers, as a foaming agent for cakes, and forms a complex with protein, thereby producing a moderate bubble film and increasing the volume of the desserts.
7. For biscuits, adding it to the dough can make the oil evenly dispersed in an emulsified state, effectively prevent the oil from oozing out, and improve the brittleness of the biscuits.
