Food Ingredients

Glyceryl Monnolaurate

Item No.: 00154
Glyceryl Monnolaurate has the functions of emulsification, starch anti-aging and control of fat coagulation etc.
  • TYPE:
    EMULSIFIERS
  • CAS:
    27215-38-9
  • EINECS:
    248-337-4
Description Specification Applications
Description
PRODUCTS INFORMATION
Glyceryl Monnolaurate has the functions of emulsification, starch anti-aging and control of fat coagulation etc. It is a safe and efficient broad-spectrum antibacterial agent, which has a good inhibitory effect on microorganisms commonly found in various foods.
BASIC INFORMATION AND CHEMICAL PROPERTIES
Form White or light yellow, solid powder or flake
MF C15H30O4
MW 274.398
Melting point 50 °C
Boiling point 296.1ºC at 760 mmHg
Density 0.997 g/cm3
Storage temp. −20°C
 
 

 

Specification

Item

Specifications

Appearance

White powder

Iodine Value

≤4.0

Free Acid (As Stearic Acid)

≤2.5%

Solidification point

55-63℃

Saponification value

190-210 KOH mg/g

Arsenic

≤1.0 ppm

Heavy metals contents (As Pb)

≤5.0 ppm

Content of Monolaurin

≥90.0%

Applications

Glyceryl Monnolaurate has the ability to resist pathogenic microbial infection and is widely used in infant milk powder, rice flour and other products. It is also widely added to baked foods to improve the quality of rice flour products. It is a safe and efficient broad-spectrum bactericide to inhibit HIV virus, cytomegalovirus, herpes virus, cold virus and a large number of bacteria and protozoa. Its antibacterial effect is not affected by pH and is better than sorbic acid, benzoic acid, p-hydroxybenzoate, etc. It is used in bread, pastry, steamed bread and moon cake, functional food and health products. It is applied to the preservation of meat products, dairy products and fruit and vegetable products, significantly prolonging the shelf life of food.

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