Monoglycerides laurate (GML), which is directly esterified by lauric acid and glycerol, are generally fine granular crystals in the form of scales or oil, white or light yellow. It is not only an excellent emulsifier, but also a safe, efficient and broad-spectrum antibacterial agent, and is not limited by pH, under neutral or slightly alkaline conditions, there is still a good antibacterial effect, the disadvantage is insoluble in water, which limits its application, this article will introduce in detail the application of monoglycerides laurate in food.
1. Antioxidant effect.
Monoglycerides laurate has strong antioxidant properties and can effectively delay the oxidative deterioration of food. Adding monoglycerides laurate to oils, pastries, candies and other foods can effectively extend the shelf life of food and maintain the original flavor and texture of food.
2. Antibacterial effect.
Monolaurate also has an antimicrobial effect, which can inhibit the growth and reproduction of bacteria. Adding monolaurate to food can effectively prevent food from being contaminated by bacteria and ensure food safety and hygiene. Its antibacterial effect is not affected by pH, and is better than sorbic acid, benzoic acid, parabens, etc.
It has the ability to resist the infection of pathogenic microorganisms, and is widely used in infant milk powder, rice flour and other products. It is also widely added to baked goods to improve the quality of rice and flour products. It is a safe and efficient broad-spectrum fungicide, inhibiting HIV virus, cytomegalovirus, herpes virus, cold virus and a large number of bacteria and protozoa.
3. Thickening effect.
Monoglycerides laurate also have a thickening effect, which can increase the viscosity of food, making food more delicate and tasteful. Adding monolaurate glycerides to foods such as yogurt and ice cream can effectively improve the taste and quality of food.
Fourth, emulsification.
Monoglycerides laurate also have an emulsifying effect, which can stabilize the emulsion in food and prevent oil-water separation. Adding monolaurate to cakes, breads and other foods can effectively improve the stability and taste of food.
Fifth, the scope of application.
Monolaurate is used in a wide range of applications in food, including oils, pastries, confectionery, beverages, dairy products, meat products and other fields. Adding monolaurate glycerides to oils and fats can effectively prevent oxidative deterioration of oils;Adding monolaurate to cakes and candies can effectively improve the taste and quality of foodAdding monolaurate glycerides to beverages can effectively improve the stability and taste of beveragesAdding monolaurate to dairy products and meat products can effectively prevent food from being contaminated by bacteria and ensure food safety and hygiene.
In conclusion, monoglycerides laurate, as a natural food additive, have been widely used in the food industry. It has a variety of effects such as antioxidant, antibacterial, thickening, emulsifying, etc., and can provide a variety of important properties for food. With the continuous improvement of people's requirements for food safety and health, the application prospect of monolaurate will be broader.
Kaiwen monoglycerides laurate, models: KVGML9003, KVGML9003A (anticoagulant type).