• HALAL Certificated Food Additive Distilled Monoglyceride Emulsifier For Bakery Products
  • HALAL Certificated Food Additive Distilled Monoglyceride Emulsifier For Bakery Products
  • HALAL Certificated Food Additive Distilled Monoglyceride Emulsifier For Bakery Products
HALAL Certificated Food Additive Distilled Monoglyceride Emulsifier For Bakery Products

HALAL Certificated Food Additive Distilled Monoglyceride Emulsifier For Bakery Products

Product Details:

Place of Origin: Guangzhou, China
Brand Name: CARDLO
Certification: HALAL, KOSHER, ISO, SGS, FDA, FSSC, REACH
Model Number: E471

Payment & Shipping Terms:

Minimum Order Quantity: 1 ton
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

Appearance: Yellowish Powder
High Light:

HALAL Certificated Food Additive

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Monoglyceride Emulsifier Food Additive

Product Description

                                  HALAL Certificated Food Additive Distilled Monoglyceride Emulsifier for Bakery Products

  Food Additive Distilled Monoglyceride

 

 

 Application of Food Additive Monoglyceride in Flour Products

 

Application in bread

 

 

Monoglycerides have two main roles in the breadmaking process.

 

 

One is to adjust the properties of the dough and improve the fermentation and baking quality of the dough. 

 

 

It can form hydrogen bonds or complexes with lipids and various proteins in dough, which greatly strengthens the network structure of dough.

 

 

The function of this structure is to store gas and determine the elasticity of the dough, so the strengthening of the structure improves the processability of the dough, improves the gas holding capacity of the dough, and can retain more carbon dioxide gas during the fermentation process without supporting the dough. Pores are broken, especially after proofing, the dough with monoglyceride added is larger than the dough without it.

 

 

In addition, monoglycerides can make the ingredients mix more evenly and stably during processing, so that the bread has a fine and uniform structure with small and dense air cells.

 

 

Monoglycerides can improve the lubricity of the dough. During the production process, it will not stick to mechanical equipment such as rollers, reduce the mechanical damage of the dough during the cutting, rounding and shaping process, and make the appearance of the product smooth and plump.

 

 

In addition, when the raw materials and other auxiliary materials have a certain change, it will not have a great impact on the quality of the finished product, so that the adaptability of the process will be enhanced.

 

 

The second is to prevent aging.

 

 

Monoglycerides can form complexes with amylose in flour, and the starch complexation rate of certain varieties of monoglycerides can reach 92%. The complexed starch is not easy to associate with each other, which delays the dryness and hardening caused by the recrystallization (retrogradation) of the starch during the bread storage process, and maintains a certain humidity of the product to make the bread soft, fresh and fresh. nutritional value.

 

HALAL Certificated Food Additive Distilled Monoglyceride Emulsifier For Bakery Products 0

 

 

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