Chocolate Emulsifier and stabilizer Glycerol Monstearate manufacturer in China
Glycerol Monstearate Chocolate Emulsifier: Dispersing, Stabilizing & Delicate Feeling
Distilled monoglycerides are used as a high-quality food additive. It is obtained by reacting hydrogenated palm oil and glycerol, purified by a molecular distillation device, and used as an emulsifier in the food industry.
The properties are white waxy flakes or bead solids, insoluble in water, and can be dispersed by vigorous shaking and mixing with hot water. It is a water-in-oil emulsifier.
Emulsifiers play a very important role in chocolate processing. It can help chocolate ingredients disperse more evenly, regulate taste and texture, and maintain the stability and quality of chocolate. Therefore, emulsifiers are indispensable in the chocolate production process.
The role of emulsifiers in chocolate processing:
- Uniform mixing
Due to the high content of ingredients and high viscosity in chocolate, without adding emulsifiers during the mixing process, the ingredients will layer, affecting the color, taste, and quality of chocolate. The addition of emulsifiers can help mix various ingredients evenly and maintain the integrity of chocolate.
- Adjust taste and texture
The taste and texture of chocolate are important indicators of its quality. Emulsifiers can help regulate the taste and texture of chocolate, giving people a more delicate and smooth taste, while also making it easier to digest and absorb.
- Improve stability
The oil and water content in chocolate are easily separated, and emulsifiers can help stabilize the structure of chocolate, prevent it from undergoing qualitative changes during storage and transportation, and also improve the taste and quality of chocolate.
Applications
As an additive for food candies, it is used as an emulsifier to add chocolate and various of foods. The recommended usage of this product is as follows:
1. Candy & chocolate: Prevents oil and fat separation, crystallization of chocolate sugar, and separation of oil and water. Recommended dosage is 0.2% to 0.5%.
2. Ice cream: Makes the texture fine and smooth, improves puffing activity, and shape retention
3. Margarine: Prevents oil-water separation and stratification, improving quality.
4. Beverages: Improves stability in fat-containing protein drinks and emulsified essence.
5. Bread: Improves dough structure, increases volume and elasticity, and extends shelf life.
6. Pastry: Increases volume when used as a foaming agent in combination with other emulsifiers.
7. Biscuits: Prevents oil from oozing out, improves brittleness.
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