Acetylated Mono- And Diglycerides

Properties:
White to light yellow solid, with acetic acid gas, mild taste.Insoluble in water, soluble in ethanol, acetone and other organic solvents.Solubility depends on the degree of esterification and the melting temperature.HLB 2.5-3.5.

Functional characteristics:
Long chain fatty acid groups and short chain acetic acid groups in the presence of the molecules of acetyl - glycerol ester,it can form hard plastic and mechanical elastic membrane,has  good lubrication.It can be used as emulsifier, film agent, tissue conditioner and lubricant.

Application:
1,As an emulsifier for food preservation, sugar sugar boiling anti scaling, compound seasoning, fried potato chips or baked products, improve product processing performance, prevent moisture loss, can also prevent the product is dry, damp and microbial contamination.
2,For fresh wet rice production: in extrusion forming stage, the product thickness uniform, smooth surface, sticking to mould, small bubbles, elastic; in boiling stage, prevent starch ingredients in the cooking process is separated, so as to prevent the fresh wet rice surface sticky and have sticky even, and can increase the fresh wet rice elasticity, improve the fresh wet rice strength and processability, improve gluten, prevent broken, aging and oxidative deterioration.
Usage method:Will acetylated monoglyceride ester and ingredients of fat, vegetable oil, palm oil, etc.) together, heating, dissolving, transferred to the other ingredients. If there is no oil mixture, and then dissolved in a small amount of oil available ingredients.
 
Usage amount:
Sugar sugar boiling scale: 0.001%
Composite seasoning: 2%
Fried potato chips: 0.2%
Baking products (biscuits, bread, etc.): 0.4%
Fresh wet rice flour (in dry powder): 0.06% - 0.03.

Shelf life: 18 months