Monoglyceride

Most people are not familiar with the names of many medicines. We can name a few common nouns such as fatty acids, oils, glycerin, etc., but we may not know what these common nouns are put together. We often know the common names of some things, but once they are replaced with special nouns, we may not be clear about them. What are monoglycerides? Let’s find out together.

The full name of monoglyceride (MG) is monoglyceride (or monoglyceride of glycerol), which has two configurations, namely 1-MG and 2-MG. According to the name of the main fatty acid component, monoglycerides can be divided into monostearate glyceryl, monolaurate glyceryl, monooleate glyceryl, etc. Among them, monostearate glyceryl has the largest output and is the most widely used. Monoglycerides are generally oily, greasy or waxy in appearance, light yellow or ivory in color, and have a greasy or odorless smell, which is related to the size and degree of saturation of the fat group. They have excellent sensory properties. Monoglyceride is insoluble in water and glycerol, but can form a stable hydrated dispersion in water. In addition, monoglyceride is a polyol type nonionic surfactant. Due to its structure with a lipophilic long-chain alkyl group and two hydrophilic hydroxyl groups, it has good surface activity and can play the role of emulsification, foaming, dispersion, defoaming, and anti-starch aging. It is the most widely used emulsifier in food and cosmetics.

1. Used in candy and chocolate, it can prevent the oil separation of toffee and toffee; prevent chocolate sugar from crystallizing and oil-water separation, and increase the delicate feeling. The reference dosage is 0.2%~0.5%.

2. Used in ice cream, it can make the texture evenly mixed, delicate, smooth, puffing activity and improve shape retention.

3. Used in margarine, it can prevent oil-water separation and stratification, and improve the quality of the product.

4. Used in beverages. Adding it to fat-containing protein drinks can improve stability and prevent fat from floating up and protein from sinking. It can also be used as a stabilizer in emulsified flavors.

5. When used for bread, it can improve the dough structure, prevent bread from aging, make the bread soft, increase its volume, make it elastic, and extend its shelf life.

6. Used in pastries, in combination with other emulsifiers, as a foaming agent for pastries, it forms a complex with protein to produce a moderate bubble film, increasing the volume of the pastries.

7. Used in biscuits, adding it into the dough can make the oil disperse evenly in an emulsified state, effectively prevent the oil from seeping out, and improve the crispness of the biscuits.