Monoglyceride
Monoglyceride
HS Code : 38249990 | CAS NO. : 31566-31-1
Basic Information:
- Chemical Name: Monoglyceride
- Formula: C₂₁H₄₂O₄
- Molecular Weight: 358.56 g/mol
- Appearance: White to cream colored flakes, powder, or beads
- Odour: Slight fatty odour
- Taste: Neutral to slightly fatty taste
- Solubility: Insoluble in water
Packing Details: • 500 gm HDPE Bottle • 1 kg HDPE Bottle• 5 kg HDPE Bag/Jar • 10 kg HDPE Bag • 25 kg HDPE woven Bag • 50 kg HDPE woven Bag
Storage & Handling
- Store in a cool, dry, and well-ventilated place
- Keep container tightly closed to prevent moisture absorption
- Protect from direct sunlight and heat
- Keep away from strong oxidizing agents
- Handle with clean and dry equipment
- Avoid dust formation during handling
Safety
- Generally safe material under normal use
- Dust may cause mild irritation to eyes and skin
- Avoid breathing dust
- Use gloves and dust mask during handling
- If in eyes → Rinse with plenty of water
- If on skin → Wash with soap and water
- Non-flammable and stable under normal conditions
Industry Wise Application
Bakery Products
- Anti-staling Agent:Forms complexes with starch to prevent starch retrogradation (hardening), keeping bread softer for longer.
- Dough Stability:Increases fermentation stability, preventing dough collapse during transport.
- Crumb Softening:Improves the crumb structure and softness of cakes and buns.
- Aeration:Promotes better aeration in cake batters for a lighter, higher-volume product.
- Anti-sticking:Prevents sticking and clumping in baked goods
Dairy Products & Frozen Desserts
- Ice Cream Structure:Stabilizes oil-water interfacial tension, promoting smaller, stable fat globules that result in a creamier texture and prevent large ice crystal formation.
- Whipped Toppings/Cream:Enhances firmness, stability, and “whippability”.
- Coffee Whiteners:Improves dispersion, whitening, and emulsion stability
Margerine & Spreads
- Emulsion Stability:Stabilizes water-in-oil emulsions to prevent water separation (oil leakage).
- Texture Control:Modifies fat crystals to improve spreadability, consistency, and pliability.
- Anti-spattering:Reduces spattering when heating margarine
Confectionery & Snacks
- Chocolate:Prevents fat bloom and improves texture.
- Candies/Toffee:Prevents sugar crystallization, improves texture, and ensures smooth flow-ability.
- Peanut Butter:Prevents oil separation, maintaining a consistent texture.
Processed Food & Other
- Potato Mash/Instant Food:Prevents starch crystallization, improving rehydration and texture.
- Meat Products:Acts as a stabilizer/binder for fat and water in processed meats like sausages to improve mouthfeel.
- Food Coatings:Applied to fresh fruits and vegetables as a protective coating to prevent moisture loss and spoilage
Industrial Application
- Plastics Industry:Used as an anti-static agent, internal lubricant, and anti-fogging agent in food packaging films and PVC processing.
- Cosmetics & Personal Care:Acts as an emollient and stabilizer in creams, lotions, and soaps, providing a smooth, non-greasy feel.
- Pharmaceuticals:Used as an excipient to improve the stability and solubility of active ingredients in ointments and capsules.
- Biodiesel:Sometimes added to regulate viscosity and cold-flow properties
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