Ice Cream Emulsifiers, Stabilizers          Shape Retention, Expansion 

     Glycerin monostearate E471

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 emulsifier used in the ice cream processing can improve the surface tension of various substances in the ice cream, and can stably and evenly disperse the fat in the ice cream in various parts of the ice cream, which can make the ice cream more delicious. Emulsifier is a surface active substance with both lipophilic and hydrophilic groups in the molecule, which can aggregate at the oil-water interface, reduce the interfacial tension, and reduce the energy required to form an emulsion, thereby increasing the energy of the emulsion in ice cream; Through Improving the emulsification ability of ice cream and shortening the stirring time of ice cream, it will be conducive to aeration and stable foam in ice cream;Also it can generate tiny ice crystals and evenly distributed tiny bubbles,which will increase the volume ,texture and smooth surface of ice cream.