Glycerol monostearate (GMS), uas yog ib qho ntawm cov zaub mov feem ntau siv zaub mov emulsifier, tau siv dav hauv kev ua zaub mov noj. Nws tuaj yeem siv ib leeg, kuj tseem siv tau nrog lwm cov emulsifiers.Dhau li emulsification, GMS muaj cov haujlwm ntawm foaming, defoaming, tiv thaiv kom tsis txhob lo,laus thiabcondensation ntawm cov rog. Nws kuj tseem tuaj yeem txhim kho khoom noj kom qab thiab zoo.
Glycerol monostearatehauv mis nyuj khov
Kev Sivglycerol monostearatenyob rau hauv cov mis nyuj khov tuaj yeem txhim kho cov roj tawg ua ke hauv kev sib xyaw, txhim kho emulsion kom ruaj khov, txhawb cov roj thiab protein sib cuam tshuam, kom tswj kev sib koom ua ke ntawm cov rog thiab cohesion muaj nuj nqi, thiab tuaj yeem txhim kho lub foamability thiab dilatability ntawm dej khov thaum tib lub sijhawm, los tiv thaiv. thiab tswj hwm cov iav khov ua daim ntawv, muab nws cov qauv zoo; Txhim kho qhov ruaj khov thiab tiv thaiv hom, tiv thaiv cov ntaub ntawv ntsws hauv cov txheej txheem cia, kev siv dav dav yog 0.3% - 0.5%.
Glycerol monostearatein mov ci
Kev Sivglycerol monostearatehauv khob cij tautxhim kho qhov ntim, zoo ib yam thiab qauv qauvntawm mov ci, ua cov khaub ncaws tsis yooj yim ua kom ze rau hauv lub khob cij, ntim ntau dua, muag muag ntau dua, xim zoo nkauj, xim ntxuav hniav dawb, saj zoo dua.Glycerol monostearate tseem tuaj yeem txhim kho qhov kev ua tau zoo ntawm lub khob cij ywj ywj thiab hlais los txo" rau hauv pob" lossis" slag" ;.Glycerol monostearatekuj tuaj yeem ua kom ntev ntawm kev cia cov qhob cij freshness, zoo tiv thaiv lub khob cij kom tsis txhob ziab thiab ua kom tawv tawv, mob qis dua, kos duab thiab tawvlub sijhawm khaws cia.Nquag siv los ntxiv tus nqi rau 0.1% - 0.5% hmoov nyhav.
Glycerol monostearateinkhob cij ua ncuav
Ntxivlawvglycerol monostearate hauv kev ua zaub mov tuaj yeem ua rau kom muaj roj thiab lwm yamntxivcov khoom tawg yooj yim rau hauv lub khob noom cookie thiab emulsification txaus, txhim kho qhov plam ntawm cov khob noom cookie, kho lub khob noom cookie nthuav dav, txhim kho qhov saj thiab zoo ntawm biscuit.GMS also tuaj yeem txo qib starchgelatinization, txo qhov viscosityntawmlub khob noom cookiethiabpab txhawb txoj kev demodulationtom qab molding. Tus nqi ntawmGMSntxiv yog feem ntau 0.3% - 0.7% hmoov los ntawm qhov hnyav, nyob ntawm seb hom biscuit.
