Glycerin Monostearate Food Grade Emulsifier In Cake FDA

Product Description

   Glycerin Monostearate Improve The Appearance, Quality And Soft Of The Cake                                      

 Application of Food Additive Monoglyceride in Flour Products

Application in cake

The interfacial film formed by the monoglyceride stabilizes the air bubbles, and the air bubbles and ingredients are evenly distributed, so that the cake with uniform honeycomb and thin honeycomb wall can be prepared.

Monoglyceride-protein forms a complex, which improves the internal structure of the dough and improves the quality of the dough. Under the action of monoglyceride, the fat can be dispersed finer and more uniformly, and the fine fat particles and their uniform dispersion mean that the cake tastes more soft and brittle.

And, the soft and fine cake loses water slowly, the starch is not easy to age, and it does not taste dry or hard.

In addition, in the production of cakes, the amount of eggs determines the volume of the cake, and the amount makes the cake smell fishy and poor in taste, and the use of baking soda to increase the volume of the cake will destroy the vitamins. Monoglyceride can solve this contradiction , so that the amount of eggs used in the cake is reduced, and the appearance and quality of the cake are improved.

In the production process of cream pastry, monoglyceride can stabilize the moisture and cream in the cake, shorten the mixing time and improve the product quality.

Glyceryl monostearate can effectively reduce the adverse effects of oil, it forms an interfacial film around dispersed oil droplets or shortening droplets, thereby preventing the gap between the oil components with defoaming effect and the cake batter foam stabilized by protein s contact.

Glyceryl monostearate can make oil and air distribute better, finer and more stable in high ratio cake batter.

Therefore, the batter volume can increase more during baking.