The solubility of mono-fatty acid glycerides depends not only on the content of diesters in mono-fatty acid glycerides, but also on the type of fatty acid groups (saturated or unsaturated). Monolipid and double-fat glycerides exist in a variety of crystalline or amorphous forms. At different temperatures, it can interact with different proportions of water to form gel hydrates together. The gelatin phase can be obtained by melting the glycerides of mono fatty acids or heating up to the melting point of monoglyceride and slightly higher than the melting point of the water. The mixture of monoglycerides and water (> 50%) mixed at 55-68 OC formed a concentric bimolecular dispersion. After mechanical agitation, a transparent gel like state was obtained. At this time, monofatty acid glycerides have the best emulsifying properties.
Mono fatty acid glyceride is a non-ionic surfactant with a two affinity structure. The HLB value is about 2.8-3.8.. In the oil water system, monoglyceride can interact with these two substances. This dual action enables it to form a boundary film on the oil water interface. Thus the interfacial tension is reduced. High purity (90%) monofatty acid glycerides have stronger effects than common purity (45% – 60%) monofatty acid glycerides.
In the food industry, mono-fatty acid glycerides can be used as additives to improve the structure of dough, which can improve the quality and flavor of cereal flour and starch foods. If it can make bread soft, big and elastic. In a few days, no crumbs, no hardness and no change in flavor; in cake making, mono-fatty acid glycerides and proteins can form complex, thus producing stable bubble film, producing cake embryos with small bubbles and large and soft cakes; in biscuit production, adding 0.3% – 0.5% mono-fatty acid glycerides of flour can make oil dispersed in flour in an emulsified state and improve the quality of cake. The surface structure can prevent oil seepage and improve the brittleness and defilm of biscuits. It makes the pattern clear and not easy to break. When noodles are processed, adding 0.3% – 0.5% mono fatty acid glyceride of flour can make the noodles not easy to rot and taste good. For instant noodles, it can promote the wetting and penetration of water, and is convenient to eat.
In the processing of candy and chocolate, emulsifying and plasticizing of mono-fatty acid glyceride can prevent the separation of grease from butter candy, improve the moisture resistance of candy, reduce deformation, prevent sticking teeth and improve taste. Adding mono-fatty acid glyceride to chocolate can improve its brittleness and effectively prevent damp deformation affecting taste.
In ice cream and beverage, monofatty acid glyceride is the most ideal emulsifier and stabilizer for ice cream production. After adding, the ingredients of ice cream can be mixed evenly, the structure is delicate and smooth, the expansion is moderate, and the taste is good. At the same time, it can improve the shape preservation and storage stability. Solubility and stability can be improved in oily and protein beverages. High purity monofatty acid glycerides can be used in the production of various beverages.
In terms of edible oils and fats, margarine, shortening, oil consumption, peanut butter, etc. are generally added with high purity monofatty acid glycerides as emulsifiers and stabilizers, which can prevent oil-water separation, stratification and improve product quality.
In addition, mono-fatty acid glycerides as emulsifiers and stabilizers are very suitable for the production of cosmetics and pharmaceuticals. The defoamer prepared with mono-fatty acid glyceride and hexaglycol ester can be used in the processing of soybean products, which makes the filtration convenient, the yield of tofu increased and the storage capacity of tofu increased. In addition, it can also be used for dry yeast protection and fruit preservation.
