[chemical composition] molecular distillation mono-hard fatty acid glyceride: molecular distillation monoglyceride, referred to as monoglyceride.

[HLB value] 3~4.

[Performance and Application]

It has strong lipophilicity and can not be dispersed in cold water. It can be dispersed into hot water as a paste after heating and stirring. The cooling paste can be used as a fat emulsifier for meat products. Ice cream can be added to dry powder when heating ingredients. Stir and dissolve. Make peanut butter, almond dew stabilizer to prevent stratification. It can soften the tissue and improve the taste of the noodles. Prevent the rejuvenation of the instant noodles. The general addition amount is 2~5‰. 

1. The molecular distillation of monoglyceride can be It is added to beverages containing oils and fats, such as liquid milk, milk yoghurt, peanut milk, soy milk, coconut juice, lotus juice, etc. It can improve the stability of milk drinks, protein drinks, prevent sedimentation and stratification, and improve milk. Juice drink, the texture of protein drink and improve the taste, and extend its shelf life. 
2. The molecular distillation monoglyceride is a bread improver and emulsifier, which effectively improves the texture of the bread, the taste is soft and not chipping, preservation not stiff, so prolonging freshness. 
3. cake aspect molecular distillation monoglyceride in combination with other emulsifiers, cakes formulated as a blowing agent, Foaming promoting protein, whipping effective help to produce a smooth texture, volume increased significantly Appearance West Point cake. 
4. aspect cream molecular distillation is to produce monoglyceride emulsifier and stabilizer in ice cream, which enables The components of the ice cream are evenly mixed, so that the ice cream foam is fine and smooth, the puffing is moderate, the mouth meltability is good when tasting, and the formation and growth of micro-ice crystals during storage are avoided, so as to improve the taste of the ice cream, and to improve its shape retention and Storage stability. 
5. Edible fats and oilsMargarine, shortening, butter and other oils and fats, need to add molecular steaming monoglyceride as emulsifier and stabilizer to adjust the oil crystals, prevent oil Moisture separation, stratification, and thus improve product quality. 
Creamer, coffee companion and other oils Powder products, adding a larger amount of molecular emulsifier such as monoglyceride to promote its dispersion stability in water, and make it have a better slippery mouthfeel 
. In terms of biscuits, the molecular distillation monoglyceride can make the oil and flour in the biscuit easy to stir evenly, make the biscuit more crisp, and can improve the structure of the biscuit, prevent the oil from seeping out and improve the quality of the finished product 
. The molecular distillation of monoglyceride in toffee and chocolate prevents grease from oozing out, separating, preventing it from sticking to paper, sticking teeth, improving the shape retention of candy, glossing the candy, improving its quality and preservation properties. It can inhibit chocolate in chocolate production. The oil in the crystals prevents the chocolate from blooming, improving its brittleness and shape retention 
. In terms of soy products, molecular distillation monoglyceride can be used as a defoaming agent in the processing of soy products, reducing the loss of materials during processing, and making the tofu taste young, and can increase the shape retention of tofu and improve the integrity of the finished product.

[Packing and Storage]

25 kg woven bag packaging.

This product is non-toxic, non-flammable, Stored and transported as general chemicals. Stored in a dry, well-ventilated place.

The warranty period is two years.