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Milky White Powder Glycerin Monostearate Monoglyceride Improve Taste And Elasticity Of Noodles
Product Details:
| Place of Origin: | Guangzhou, China |
| Brand Name: | CARDLO |
| Certification: | HALAL, KOSHER, ISO, SGS, FDA, FSSC, REACH |
| Model Number: | DMG95 |
Payment & Shipping Terms:
| Minimum Order Quantity: | 1 tons |
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| Price: | USD1600-2000/ton |
| Packaging Details: | 25 kg / Bag; 16 MT / 20' FCL ; 25 MT / 40' FCL |
| Delivery Time: | 8-15days |
| Payment Terms: | L/C, T/T |
| Supply Ability: | 6000 tons per month |
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Detail Information |
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| Color: | Milky White Powder | ||
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| High Light: | Milky White Powder Glycerin Monostearate,Noodles Glycerin Monostearate |
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Product Description
Glycerin Monostearate Monoglyceride Improve The Taste And Elasticity of Noodles
Application of Food Additive Monoglyceride in Flour Products
Application in Noodles
Mutual sticking of cooked noodles is a very troublesome problem, which is mainly caused by the release of amylose from the starch.
Amylose complexes with monoglycerides to form a complex that prevents the starch components from separating out during cooking, thereby preventing stickiness on the noodle surface and the associated sticking.
Adding monoglyceride can shorten the mixing time, increase the strength and processing performance of the dough, so that it is easy to process, reduce the falling rate, improve the gluten strength and improve the taste.
In addition, it can make instant noodles have better rehydration, improve taste, prevent aging and oxidative deterioration, and prolong the storage period.
According to reports by Liu Minnian et al., the addition of monoglycerides can reduce the degree of mixed soup of dried noodles by 30% to 40%, reduce the rate of bending and breaking bars and the best cooking time, and the taste is smooth, moderately soft and hard, with bite strength, toughness, The degree of adhesion has been improved, and the boiled noodles are not easy to swell and dissolve in the noodle soup.
The surface stickiness of pasta and the adhesion of pasta and packaging materials have always been difficult problems in noodle processing. Since the complex formed by amylose and monoglyceride can prevent the separation of starch components during cooking, it is suitable for non-fried instant noodles and frozen. The production of steamed noodles has practical significance.
