Distilled Monoglyceride Noodles improver emulsifiers ingredients increase the elasticity

Glycerin Monostearate, Distilled Monoglycerides are emulsifiers, meaning that they stop water and oil from separating. This makes them a useful addition to many processed foods.

According to a 2017, approximately of the emulsifiers used by the food industry in the United States are monoglycerides and diglycerides.

Manufacturers add emulsifiers to packaged and processed food to:

• stabilize ingredients and prevent separation
• improve food texture and consistency
• extend the shelf life of the product

The U.S. Food and Drug Administration (USDA), also allows monoglycerides and diglycerides to be added to commercially sold foods to help:

• thicken foods
• strengthen dough
• flavor food or enhance the
• flavors lubricate foods
• help reduce stickiness in moist foods and candies
• dissolve and mix ingredients

Glycerin Monostearate's application in extruded pasta has an impact on the appearance and performance of the extruded puff. The addition of monoglycerides gives the product a more uniform appearance and structure and reduces the hardness of the extrudate.

Adding a small amount of monoglyceride can produce puffed products with smooth surface and fine pores; adding 2 to 4% monoglyceride can reduce the extrusion pressure, make the structure more compact, and produce fine segmented puffs that absorb liquid more slowly Adding monoglyceride can also reduce the hygroscopicity of the finished product, so that the product can be kept fresh longer.

Since the monoglyceride has a lubricating effect during the extrusion process, adding this emulsifier can reduce the wear of the extrusion parts and also reduce the transmission energy.