Introduction to Monoglyceride:
Monoglycerides are a type of natural emulsifier formed by combining one molecule of glycerol with one fatty acid. They are naturally present in the human body and certain foods, and are industrially extracted from plant or animal sources.
Monoglycerides are primarily used in the food industry to enhance texture, emulsion stability, and shelf life. They are common in bakery products, ice cream, margarine, cream, and powdered drinks to prevent fat separation and improve product consistency.
Rayka Tejarat Diba supplies high-purity monoglycerides with consistent quality and standard packaging for food manufacturers. Our products meet international standards and provide performance you can rely on.
Physical and Chemical Properties of Monoglyceride:
| Property | Value / Description |
|---|---|
| Chemical Formula | C21H42O4 (example structure) |
| Appearance | White powder or waxy solid |
| Solubility | Insoluble in water, soluble in fats |
| Melting Point | 50 – 60 °C |
| Chemical Nature | Glycerol ester with one fatty acid |
| Food Additive Code | E471 |
Applications of Monoglyceride:
- Bakery: Improves brea
