Description
What Are Distilled Monoglycerides?
- Chemical identity: Monoesters of glycerol and fatty acids (typically stearic or palmitic acid), purified via molecular distillation.
- Appearance: White to off-white powder or flakes, neutral odor and taste.
- HLB range: ~3.8–5.0 depending on fatty acid composition (lipophilic).
Key Benefits
- Anti-staling: Retards retrogradation of starch, extending shelf life of baked goods.
- Emulsification: Stabilizes oil-water mixtures in food and cosmetic systems.
- Aeration: Improves volume and crumb structure in cakes and whipped products.
- Texture enhancement: Provides smooth mouthfeel and uniform consistency.
- Stabilization: Prevents phase separation in emulsions and suspensions.
Functional Roles
| Function | Description |
| Emulsifier | Maintains stable dispersion of oil and water |
| Anti-staling agent | Delays starch retrogradation in bread and cakes |
| Aerating agent | Enhances volume and texture in whipped and baked goods |
| Stabilizer | Prevents separation and improves shelf stability |
| Lubricant | Used in tablet manufacturing to ease compression and ejection |
Applications by Industry
- Food:
- Bread, cakes, ice cream, margarine, non-dairy creamers
- Improves texture, aeration, shelf life, and fat dispersion
- Pharmaceuticals:
- Tablet coatings, emulsions, suspensions
- Acts as a lubricant and stabilizer
- Cosmetics:
- Creams, lotions, hair conditioners
- Enhances spreadability and emulsion stability
- Industrial:
- Plastics, packaging, lubricants
- Used as a processing aid and anti-static agent
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