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 |
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% |
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.